Pastéis de Nata

Cut the chilled pastry log into 12 equal rounds, each about 2cm thick. Place each round cut-side up and roll out into circles approximately 10cm in diameter. The spiral pattern should be visible in the dough.

Generously butter a 12-cup muffin tin. Press each pastry circle into a muffin cup, pressing firmly against the bottom and up the sides to create thin, even shells. The pastry should come slightly above the rim. Refrigerate while preparing the custard.

In a medium saucepan, combine 200g granulated sugar, 100ml water, and 1 cinnamon stick. Bring to a boil over medium-high heat without stirring. Use a wet pastry brush to wash down any sugar crystals from the sides of the pan.

Continue boiling the syrup without stirring until it reaches 100°C on a candy thermometer, about 5-7 minutes. Remove the cinnamon stick and let the syrup cool slightly while you prepare the custard base.

In a medium bowl, whisk together 50g all-purpose flour with 50ml of cold whole milk until completely smooth. Add 6 egg yolks and whisk until well combined and the mixture is pale yellow.

Add 300ml of warm whole milk to the egg mixture, whisking constantly to combine. The milk should be warm but not hot to prevent the eggs from cooking. Strain this mixture through a fine-mesh sieve into a clean bowl.

Slowly pour the hot sugar syrup into the custard mixture while whisking constantly. Start with a thin stream and gradually increase the flow. Add 1 teaspoon vanilla extract and whisk until everything is smoothly combined.

Remove the muffin tin from the oven (it should be very hot). Working quickly but carefully, pour the custard into each pastry shell, filling them about three-quarters full. The custard should sizzle slightly when it hits the hot tin.

Immediately place the filled tin in the preheated oven on the middle rack. Bake for 12-15 minutes, watching carefully. The custard should puff up and develop dark caramelized spots on top, while the pastry becomes golden and crispy.

Remove from the oven and let cool in the tin for 5 minutes, then carefully transfer to a wire rack. Serve warm or at room temperature, optionally dusted with cinnamon and powdered sugar. The tarts are best eaten the same day they are made.