Preheat the oven to 250°C.
To prepare the moulds: grease then amply.
Overlay the two sheets of puff pastry, roll into a log, then cut into 1.5 cm to 2 cm slices. Next, knead the pastry from the centre outwards, using your thumb to spread the pastry up the sides. To achieve a nice, clean line, use a knife to evenly level off the tops of the sides; next, place these moulds in the refrigerator.
Finely zest the lime.
Add the sugar and water into a saucepan and bring to a boil; if you have a thermometer, check that the temperature has reached 110°C.
Into another saucepan, add Sublim’ “L’Exotique” organic virgin coconut oil in a liquid state, together with the flour and cornflour, and melt over a low heat to incorporate;
Gradually whisk in the cold milk, then add the lemon zest and bring to a boil, whisking often. Remove the saucepan from the heat as soon as it starts to simmer.
Pour the syrup, all the while continuing to whisk well.
Add the egg yolks and eggs, combine well.
Pour this mixture into the tart bases, filling them up to ¾ full.
Place on a baking tray and bake for 8 minutes.
Transfer the custard tarts to a wire rack to cool for 2 minutes, take them out of the mould whilst still warm and leave them to cool completely.
Optional sprinkling of 70 g grated coconut
Tips: For this recipe, you can opt to use flour only or cornflour only.
To prepare grated coconut, lightly toast half of the coconut, combine with the untoasted coconut and a pinch of salt: Guaranteed to impress! 😉
*Since it is difficult to find the correct moulds for pastéis de nata, muffin moulds can be used instead.
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