Pastéis de Nata (Portuguese Custard Tarts)

Combine 250g all-purpose flour, 3g fine sea salt, and 125ml water in a mixing bowl until a shaggy dough forms.

Turn the dough out and knead for 3 minutes until smooth and slightly tacky.

Cover the dough with a damp cloth and let it rest at room temperature for 15 minutes to relax the gluten.

On a floured surface, roll the dough into a 30 by 30 centimeter square. Spread half of the softened butter evenly over the left two-thirds. Fold the unbuttered right third over the middle, then fold the left third over the top.

Turn the dough 90 degrees and roll into a 30 by 40 centimeter rectangle. Spread the remaining butter evenly across the entire surface.

Starting from the short edge, roll the dough tightly into a solid log shape.

Wrap the dough log tightly in plastic wrap and chill in the refrigerator for at least 2 hours.

In a saucepan, combine 125g granulated sugar, 60ml water, the cinnamon stick, and lemon peel strips. Bring to a boil without stirring until the syrup reaches 105°C (221°F), then immediately remove from heat.

In a pouring jug, whisk 15g all-purpose flour with 25ml of the milk until a completely smooth paste forms.

Heat the remaining 150ml of milk in a heavy-bottomed saucepan over medium heat until it reaches a gentle simmer.

Pour the simmering milk into the flour paste while whisking vigorously to prevent any lumps from forming.

Remove the aromatics from the hot sugar syrup, then pour the syrup in a thin, steady stream into the milk mixture while continuously mixing.

Allow the liquid custard base to cool at room temperature for 10 minutes until it is warm but no longer scalding.

Briskly whisk the 3 egg yolks into the warm custard base until thoroughly incorporated.

Pass the entire custard mixture through a fine mesh strainer to ensure a perfectly smooth, lump-free texture.

Preheat the oven to 260°C (500°F) or your oven's absolute maximum setting, and place a baking stone on the top rack to heat thoroughly.

Cut the chilled dough log into 12 equal disks. Place each disk cut-side down into a mold and press outward with wet thumbs to push the dough up the sides, creating a nearly translucent base and a slightly thicker rim.

Pour the strained custard into the shaped pastry shells, filling them exactly three-quarters full to allow room for the custard to expand without overflowing.

Place the molds on the hot baking stone. Bake for 10 to 14 minutes until the pastry is deeply golden and the custard reaches at least 74°C (165°F) internally, developing signature dark blistered spots on top.

Remove from the oven and let the tarts cool in their molds for 5 minutes before carefully transferring them to a wire rack to finish cooling.