Pastéis de Nata My Authentic Portuguese Pastry Obsession

Instructions:

1. Lightly flour a clean work surface. Roll out puff pastry into a large rectangle (about 12x18 inches). Brush with melted butter. Roll the pastry tightly into a log. Wrap in plastic wrap and chill for at least 1 hour (or up to overnight).
2. Cut the chilled pastry log into 12 equal pieces. Stand each piece on its cut side and press it into a flat disc. Place each disc into a muffin tin cup. Using your thumbs, press the dough up the sides of the tin, creating a thin shell.
3. In a saucepan, combine milk, cream, sugar, water, cinnamon stick, and lemon peel. Bring to a simmer over medium heat, stirring until sugar is dissolved.
4. In a separate bowl, whisk together flour and egg yolks until smooth. Slowly whisk a small amount of the hot milk mixture into the egg yolk mixture to temper it.
5. Pour the tempered egg yolk mixture into the saucepan with the remaining milk mixture. Cook over medium-low heat, whisking constantly, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Remove from heat, strain through a fine-mesh sieve, and stir in the salt.
6. Pour the custard into the prepared tart shells, filling them almost to the top.
7. Bake in a preheated oven at 480°F (250°C) for 20-25 minutes, or until the pastry is golden brown and the custard is deeply browned and slightly puffed (you want some dark spots!).
8. Let the tarts cool in the muffin tin for a few minutes before transferring them to a wire rack to cool slightly. Dust with powdered sugar and cinnamon before serving.