Follow these steps for perfect results
milk
cornstarch
vanilla bean
white sugar
egg yolks
frozen puff pastry
thawed
Preheat oven to 375 degrees F (190 degrees C).
Lightly grease 12 muffin cups.
Line the bottom and sides of each muffin cup with puff pastry.
In a saucepan, combine milk, cornstarch, sugar, and vanilla bean.
Cook over medium heat, stirring constantly, until the mixture thickens.
Place egg yolks in a medium bowl.
Slowly whisk 1/2 cup of the hot milk mixture into the egg yolks to temper them.
Gradually add the egg yolk mixture back to the remaining milk mixture, whisking constantly.
Cook, stirring constantly, for 5 minutes, or until thickened.
Remove vanilla bean.
Fill each pastry-lined muffin cup with the custard mixture.
Bake in the preheated oven for 20 minutes, or until the crust is golden brown and the filling is lightly browned on top.
Expert advice for the best results
For a deeper caramelized flavor, broil the tarts for the last minute of baking.
Allow the tarts to cool slightly before removing them from the muffin tin.
Everything you need to know before you start
15 minutes
The custard can be made a day ahead and stored in the refrigerator.
Dust with cinnamon and powdered sugar.
Serve warm or at room temperature.
Serve with coffee or tea.
The sweetness complements the custard.
Discover the story behind this recipe
A traditional Portuguese pastry often enjoyed with coffee.
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