Portuguese Pasteis de Nata Custard Tarts

Start by preheating your oven to 200°C (or around 390°F). Lightly grease a muffin tin.

Beat the whole egg, egg yolks, sugar, and cornstarch together in a saucepan until smooth.

Stir in the heavy cream and milk, mixing on low heat until the mixture becomes thick and creamy.

Remove the mixture from the heat and stir in the vanilla extract.

On a lightly floured surface, roll out the puff pastry. Cut out 12 circles and press them into the muffin cups.

Spoon the custard filling into the puff pastry, filling each one about 3/4 full to prevent the custard from spilling over.

Bake in the preheated oven for about 20-25 minutes or until the pastry shells have puffed and the custard is golden brown on top.

Allow the tarts to cool in the tin for 5 minutes before transferring them to a wire rack to cool further.

Sprinkle the tarts with some powdered sugar before serving.