Pasteis de Nata

Method

1. Place the margarine inside a sheet of parchment paper, fold it closed, and roll it out to a thickness of about 1 cm. Refrigerate for 15 minutes.
2. On a work surface, place the flour and make a well. Add the salt and room-temperature water, gradually mixing to incorporate. Knead into a smooth ball, wrap in plastic wrap, and let rest in the refrigerator for at least 15 minutes.
3. Dust the work surface with flour. Roll out the dough into a rectangle roughly the size of the margarine sheet. Place the chilled margarine in the center of the dough rectangle, fold the dough around the margarine, and seal completely. Give it a light roll with the rolling pin.
4. Moisten the surface of the dough with water. Fold three sides of the dough over the center, pinching to seal. Repeat this three-fold process three times in total. Wrap in plastic wrap and refrigerate for 15 minutes.
5. After the roll has rested, cut it into 20 pieces of about 1 cm each.
6. Grease aluminum tartlet molds with margarine. Place a piece of dough in the center of each mold. Wet your thumbs and, pressing from the center upward, shape the dough into a basket that reaches the top edge of the mold.
7. Prepare the syrup: In a small saucepan, combine water, sugar, lemon peel, and a cinnamon stick. Bring to a boil for about 2 minutes. Strain the syrup and let it cool at room temperature.
8. Prepare the cream: In a separate saucepan, mix together flour, cornstarch, and a pinch of salt. Gradually add the milk, stirring constantly to avoid lumps. Cook over low heat, stirring with a whisk, until thickened. Remove from heat and add the cooled syrup in 4 additions, stirring well after each. Cover the cream with plastic wrap and refrigerate for 15 minutes.
9. Once the cream has cooled, whisk in egg yolks and whole eggs until smooth.
10. Transfer the cream to a pitcher. Pour the cream into the prepared molds, filling them about three-quarters full (do not fill to the rim, as they may burst during baking).
11. Bake at 250°C (fan-forced) on the middle rack for at least 30 minutes. For the last 5 minutes, move the molds to the top rack to brown the tops.
12. Prepare a glaze by mixing hot water with sugar. Brush the glaze over the surface of the baked pastéis to give them a shiny finish.
13. Serve the pastéis de nata with a dusting of cinnamon powder or powdered sugar, as desired.