View in original language
Preheat the oven to 190°C. Dissolve the cornstarch in half a cup of milk and set aside.
In the pan, heat the rest of the milk, the cinnamon stick and the sugar.
Add the cornstarch and milk mixture to the pan and stir well.
Continue heating and stirring until it thickens and reaches the consistency of porridge (do not let it boil)
Turn off the heat and add the yolks, mixing well until incorporated.
In a baking dish for cupcakes, arrange the puff pastry, lining each niche and cutting the excesses from the edges.
Fill with the fillings and bake for about 15 minutes, or until the surface of the custard tarts are golden and with these black "stains".
This is the recipe for the famous Portuguese pastel de Belém, like those found in Lisbon.
Did you like this recipe?