Pastel De Nata, White Port Wine Spritzer, and The Invisible Life of Addie LaRue

Ingredients

For the Pastry:

• 1 package of puff pastry (thawed)

For the Custard:

• 1/2 cup granulated sugar
• 1/4 cup water
• 1 tablespoon all-purpose flour
• 1 cup whole milk
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 1 cinnamon stick
• Zest of 1 lemon

Instructions

Prepare the Pastry:

• Preheat your oven to 475°F (245°C). Grease a 12-cup muffin tin.
• Roll out the thawed puff pastry dough into a thin sheet. Cut it into 12 even squares and carefully press each square into the prepared muffin cups, making sure the dough reaches the top edges of the cups. Chill the muffin tin in the refrigerator while you prepare the custard.

Make the Custard:

• In a small saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Let it simmer for 2-3 minutes, then remove from the heat and set aside.
• In another saucepan, whisk together the flour and a small amount of the milk to form a smooth paste. Gradually whisk in the remaining milk until smooth. Add the cinnamon stick and lemon zest, then cook over medium heat, stirring constantly, until the mixture thickens slightly, about 3-4 minutes.
• Slowly whisk the sugar syrup into the milk mixture, then remove the cinnamon stick and lemon zest. In a small bowl, beat the egg yolks with the vanilla extract. Slowly whisk the egg yolks into the milk mixture, stirring constantly until smooth and well combined.

Assemble and Bake:

• Remove the muffin tin from the refrigerator and pour the custard mixture into each puff pastry cup, filling them about 3/4 full.
• Bake the tarts in the preheated oven for 10-12 minutes, or until the pastry is golden and the custard has set with a slight caramelized top.

Serve:

• Let the tarts cool in the pan for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature, optionally dusted with cinnamon or powdered sugar.