Portuguese custard tarts (Portuguese Dessert)

STEP 1
roll the dough
Mix the flour and icing sugar and use it to dust the work surface. Roll out the dough to form a 45 x 30 cm rectangle. Roll lengthwise to create a long sausage shape.

STEP 2
Cut the dough into slices
Cut the dough into 24 rounds, approximately 1-2 cm thick.

STEP 3
Roll out each portion of dough.
Roll each wheel lightly with the rolling pin to fit into 2 12-hole non-stick fairy cake pans.

STEP 4
Press the dough into the mold.
Press the dough circles into the molds and shape them into the molds to form thin boxes. Cool until necessary.

STEP 5
Make the infused syrup
Heat the oven to 220C/fan 200C/gas 7. Make a sugar syrup by boiling the sugar, 200ml of water, the lemon zest and the cinnamon stick. Reduce until syrupy, let cool and then remove the cinnamon and lemon. Whisk the eggs, yolks and cornmeal until smooth in another large saucepan.

STEP 6
make custard
Heat the milk and vanilla bean seeds in a separate saucepan to just below boiling point. Gradually pour the hot milk over the eggs and cornstarch, then cook over low heat, whisking continuously.

STEP 7
Add syrup to the custard
Add the cooled sugar syrup to the custard and beat until slightly thickened.

STEP 8
Pour custard into the tins.
Pass the custard through a sieve. Pour into the puff pastry molds and bake for 15 minutes until the dough is golden and the cream has darkened.

STEP 9
cool and sprinkle with icing sugar
Leave to cool completely in the tins and then sift over the icing sugar and ground cinnamon to serve.

foods：
2 tablespoons plain flour
2 tablespoons icing sugar
375 g puff pastry
250 g powdered sugar
2 strips of lemon zest
1 cinnamon stick
2 eggs
4 egg yolks
50 g corn flour
500ml whole milk
vanilla bean
To serve cinnamon