Portuguese Custard Tarts (Pasteis de Nata)
This slightly streamlined recipe for the world-famous pasteis de nata, or Portuguese custard tarts, uses just few basic ingredients but requires numerous steps and a certain amount of finesse. The results are so worth it, though, you'll want to make a double batch. The extra moisture inside the sticky dough, activated by a very hot oven, creates the signature flaky, buttery, crispy crust, which encases a custard subtly scented with lemon, cinnamon, and vanilla.
You'll have to decide whether you're going to include lemon, cinnamon, and vanilla, which are apparently considered optional ingredients in Portugal, but I really enjoy the flavor, and wouldn't change a thing.
You can substitute the cinnamon stick with 1/4 teaspoon ground cinnamon.