Portuguese Egg Tart

Preheat the oven fully to at least 230C.

Make sure it has reached the set temperature before the pastry and custard go in.

Roll the 250 g puff pastry thinly and cut it into circles large enough to line the muffin cups.

Press it firmly against the bottom and sides, then chill the tin so the pastry stays cold and flaky.

Put 200 ml milk, 100 ml heavy cream, and 90 g sugar in a saucepan over medium-low heat.

Stir until the sugar dissolves and steam appears at the edges, but do not let the mixture boil hard.

Dissolve 12 g cornstarch with a little of the warm liquid, then whisk it back into the saucepan.

Cook for 1 to 2 minutes, stirring constantly, until it lightly coats a spoon without becoming thick or lumpy.

Take the pan off the heat, then quickly whisk in 4 egg yolks and 1 tsp vanilla extract.

Strain the custard through a fine sieve to remove any egg strands or small lumps before filling.

Fill the chilled pastry cups with custard, leaving room at the top.

Bake for 15 to 18 minutes, until the tops have brown spots and the centers still wobble slightly, then remove and cool.