Pastéis de Belém, Portuguese custard tarts

Ingredients

• 300 g of flour
• 250 g of margarine
• A pinch of salt
• Approximately 150 ml of water
• 500 ml of milk
• 9 egg yolks
• 10 tablespoons of sugar
• 1 sachet of instant powder cream
• 1 tablespoon of flour
• 1 tablespoon of cornstarch
• Cinnamon sticks
• A strip of lemon zest
• 2 teaspoons of vanilla powder (or vanilla sugar)
• A few drops of yellow dye (optional)
• Ground cinnamon and powdered sugar, for serving

Mix the flour, salt, and water, and knead until a dough forms. Divide the margarine into three portions.

Spread the dough, cover it with one-third of the margarine, and roll it up like a mat. Repeat this process twice until all the margarine is used, then let it rest in the refrigerator for 20 minutes.

Cut the roll into slices about 2 cm thick and press each slice into the bottom of a mini tartlet mold, making sure to cover the edges.

Mix the powdered cream with warm milk.

In a double boiler, whisk together the eggs and sugar until light and fluffy, then add the milk, cinnamon, zest, flour, cornstarch, and vanilla. Continue to cook, stirring constantly, until the mixture thickens like a custard. Remove the cinnamon and zest.

Preheat the oven to 250 °C. Fill the mussels with cream, but not to the very top.

Bake for 15 to 20 minutes, or until the crust is golden brown and the custard is lightly browned.

Serve warm or cold, sprinkled with cinnamon and powdered sugar.