Lavender Honey Pastéis de Nata

Prepare Pastry Shells

1. 1Preheat oven to 500°F (260°C) with a baking sheet inside. Lightly grease a 12-cup muffin tin.
2. 2Roll out puff pastry thinly on a lightly floured surface. Cut circles to line the muffin cups, pressing gently.
3. 3Place pastry-lined cups in the preheated muffin tin and bake for about 8-10 minutes, or until lightly golden. Remove from oven and set aside.

Make the Custard

1. 1In a saucepan, gently heat 2 cups of milk with dried lavender and honey until simmering. Remove from heat, cover, and let steep for 15 minutes.
2. 2Strain the milk mixture into a clean saucepan, discarding the lavender. Add the cinnamon stick and bring back to a gentle simmer.
3. 3In a separate bowl, whisk together egg yolks and cornstarch until smooth.
4. 4Gradually temper the egg yolk mixture by slowly whisking in about half a cup of the hot milk mixture.
5. 5Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium-low heat, stirring constantly, until the custard thickens.
6. 6Remove from heat, stir in the vanilla extract, and let cool slightly.

Assemble and Bake

1. 1Pour the custard evenly into the pre-baked pastry shells.
2. 2Return the filled tarts to the hot baking sheet in the oven and bake for another 10-12 minutes, or until the custard is set and the tops are caramelized.
3. 3Let the pastéis de nata cool for a few minutes in the tin before transferring them to a wire rack to cool further.