Condensed Milk and Lemon Pastries

Neuza Costa

23 January, 2024

These delicious pastries are somewhat similar to Portuguese custard tarts, but with a delightful condensed milk and lemon flavor.
This recipe is also a bit easier and quicker to make.

Ingredients

• 400 g (14 oz) of Puff Pastry
• Flour for dusting
• 300 ml (10 fl oz) of milk
• Zest of 1 large lemon
• 1 can (397 g or 14 oz) of sweetened condensed milk
• 4 egg yolks
• 1 tablespoon of cornstarch
• Powdered sugar, to taste
• Ground cinnamon, to taste
• 20 butter-greased molds

Instructions

1. 1
   Dust a countertop with some flour.
   Roll out the puff pastry into a large rectangle.
   Roll the pastry onto the rolling pin and press down firmly.
   Using a knife, trim the ends of the roll.
   Cut the roll into 1.5 cm (about 0.6 inch) thick slices.

   Mark as done
2. 2
   Place a slice in the center of an aluminum mold.
   Press down in the center of the dough with your thumbs, spreading it to the top of the mold so that the edges are thicker.
   Repeat the process until all the dough is used.
   Place the molds on a baking sheet.

   Mark as done
3. 3
   In a saucepan, heat the milk and lemon zest.
   Stir and bring to a boil.
   After boiling, strain the milk through a fine sieve.

   Mark as done
4. 4
   In another saucepan, combine the condensed milk, egg yolks, and cornstarch.
   Mix well with a whisk until the cornstarch is dissolved.
   Gradually add the milk and stir well.

   Mark as done
5. 5
   Cook over medium heat, stirring constantly, until the cream thickens, but do not let it boil.
   Remove from heat.
   Divide the cream among the molds, being careful not to overfill.

   Mark as done
6. 6
   Place the baking sheet in a preheated oven at 230°C (446°F) near the top heating element.
   Bake for 12 to 20 minutes until the pastries are golden brown.
   Once golden, remove and unmold.

   Mark as done
7. 7
   When serving, sprinkle the pastries with powdered sugar and ground cinnamon.

   Mark as done

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