Portuguese custard tart

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• 1. Steps 1Preheat the oven to 270°C (250°C fan) mark 9 (or your oven’s highest setting) and place a large baking sheet in the upper third of the oven. Generously oil a shallow 12-hole cupcake tin.
  2. Steps 2Turn out the dough on a lightly floured surface. Starting at one short end, reroll tightly. Cut into 12 equal pieces. Lightly flour the surface and roll each slice into a 6.5cm circle. Line the dough circle over the mold cavity, pinching the edges together so that the top overhangs by 1cm. It’s okay if it’s a little uneven. Chill until needed.
  3. Steps 3Heat the sugar, 125ml water, lemon zest and cinnamon in a small saucepan over low heat until the sugar dissolves. Increase the heat and boil for 3 to 4 minutes or until slightly syrupy. Allow to cool.
  4. Steps FourMeasure the cornstarch into a large container and gradually add the milk, cream and egg yolks, beating until smooth. Add the cooled syrup (remove the cinnamon stick and lemon rind). Mix well.
  5. Steps FiveDivide the filling into the pastry cases, filling them 1cm from the top as the custard will expand as it bakes. Bake on a preheated baking sheet in the oven for 10 to 12 minutes (longer if your oven doesn’t go up to 270°C) until the pastry is golden and the custard is browned on top.
  6. Steps 6Immediately and carefully remove the tarts from the tins and allow to cool on a wire rack before serving.