Portuguese pastries with custard and yolk filling, called Pastel de Nata

Ingredients:

• 16 store-bought mini puff pastry or shortcrust pastry tartlets
• 6 lightly beaten egg yolks
• 3/4 cup sugar
• A pinch of salt
• 1.5 cups heavy cream
• 1 tbsp cornstarch
• Powdered sugar optional
• Ground cinnamon, optional

Preparation:

1. Preheat oven to 180°C.
   
   Line the tarts with parchment paper or insert paper muffin cups and fill them with dried beans or special baking balls. Place on a baking sheet and bake until set, golden around the edges and bottom, and almost cooked through, about 15-20 minutes. Remove from the oven, remove the parchment paper and weights, and let cool.
2. In a bowl, whisk together the egg yolks, sugar, and salt until the mixture is pale yellow, smooth, and thick. In a separate bowl, whisk together a small amount of cream and cornstarch until smooth. Add the remaining cream and stir. Add the cream mixture to the egg mixture, whisking until the sugar is completely dissolved. Divide the mixture among the pre-baked tarts, using about 2 tablespoons for each.
   
   Bake the pastéis de nata until the custard is set around the edges but still slightly jelly-like in the center, about 20 minutes. Remove the pastéis de nata from the oven and let cool to room temperature before serving. If desired, dust the Portuguese pastries with powdered sugar and cinnamon before serving.