Portuguese Big Egg Tart – Big Pastel de Nata
1 sheet ready rolled puff pastry
150 gr sugar
50 gr cornflour
½ L (500 ml) milk
4 egg yolks
1 or 2 lemon peel
1 cinnamon stick
Layout the puff pastry in a tart baking mold with baking paper underneath and Preheat the oven at 200 ºC
In a small saucepan add the milk, the cornflour, the sugar, the lemon peel and the cinnamon stick. (it’s easier if you separate a bit of the milk and mix the cornflour first and then added to the rest of the milk so you don’t get any lumps)
Heat up the pan in a medium heat always stirring the milk so it doesn’t stick to the bottom or gets lumps.
When it becomes creamy take it of of the heat, remove the lemon peel and the cinnamon stick.
Separate the egg yolks, whisked them and add them to the cream stirring it quickly so the egg yolks mix completely.
Fill the pastry with the cream and bake for aprox. 20-30 min. in 200ºC with upper and lower heating mode. (I recommend putting the mold closer to the bottom of the oven as the base takes longer to cook but the cream doesn’t need so long to get ready.)
Take it out of the oven when the cream is golden and has some brown spots. Enjoy!