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Giant Portuguese Custard Tart (Pastéis De Nata)
Ingredients
  • Butter for greasing
  • 2 x 320g packs ready-rolled, all-butter puff pastry
  • Plain flour for dusting
  • 1 medium free-range egg white, beaten, for brushing
  • 330ml whole milk, preferably gold top
  • Pared zest from 1 lemon
  • 1 cinnamon stick
  • 40g plain flour
  • 280g caster sugar, plus 50g (or 20g icing sugar; see tip) to serve
  • 4 medium free-range egg yolks
  • subheading: You’ll also need…:
  • 23cm loose-bottomed cake tin and a digital probe thermometer
Steps
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