This pasteis are so so good, not as easy to make as is to eat but so worth it.
I like to eat them when they are still warm with cinnamon over them. They also go great with an expresso or a tea :)
For the dough
1 sheet about ½ lb of gluten free puff pastry, thawed (Recipe on blog)
1 tbsp unsalted butter, melted
For the custard
½ cup sugar
3 tbsp cornstarch
4 egg yolks
2 cups lactose free milk
2 tbsp corn syrup
½ tsp vanilla extract
1 stick cinnamon
Ground cinnamon, to taste
On a lightly floured surface, roll out the dough into a 13-inch square. With a brush, cover the entire surface of the dough with the butter. Roll up tightly and cover in plastic wrap. Refrigerate for 40 minutes.
Cut the ends of the roll. Cut into 14 slices.
On a floured work area, thinly roll out each slice with a rolling pin. With your hands, line Portuguese tart pans (* see below). If the dough is too large, cut off the excess. Put it in the fridge while preparing the filling.
*You can find Portuguese tart pans in most Portuguese grocery stores. But you can make these tarts in muffin tins. You can bake the tarts at500 °F and finish under the broiler if you do not find that the custard is brown enough. The next day, warm up the tarts in a warm oven for about 5 minutes. They will be as good as the day you made them.
With the rack in the middle position, preheat the oven to 525 °F.
In a saucepan off the heat, combine the sugar and cornstarch. Add the egg yolks and egg and whisk until smooth. Add the lactose free mild milk, corn syrup, vanilla, and cinnamon stick. Mix well.
Bring it to a boil over medium heat, whisking and scraping the bottom and sides of the pan. Simmer until the mixture has thickened. Remove from the heat. Strain through a sieve.
With an ice cream scoop, spoon the filling into the tart pans. Smooth out the top of the filling with the back of a spoon.
Bake for 15 minutes or until the top is caramelized and the crust is crispy. Let cool before unmolding.
Dust with cinnamon before serving.