Pastel de nata with orange and ginger

Place 2 slices of puff pastry next to each other on the work surface and brush lightly with a brush of water. Put 2 more slices on top and brush them again with water. Put the last 2 slices of dough on it. Carefully roll up the 2 pieces of dough into 2 firm rolls. Cover with foil and let sit in the refrigerator for about 30 minutes.

Continue with the filling and heat the milk with the ginger powder and vanilla sugar.

Beat the egg yolks with the sugar creamy. Beat the flour through to a smooth mixture. Pour in a few tablespoons of warm milk and beat until smooth.

Pour this mixture into the rest of the warm milk and keep stirring until a smooth mixture is formed. Heat for a few minutes, stirring to a thick custard.

Remove the pan from the heat source and whisk in orange zest, juice and ginger with a whisk. Pour the custard on a flat dish or plate and allow to cool.

Preheat the oven to 220ºC. Cut the dough rolls both in four so that you have 8 equal slices. Press the pieces of dough on the flat side with the thumbs to form a round, hollow bowl and press into the cavities of the muffin mold.

Fill the molds to just below the edge with custard. Bake for about 20 minutes in the middle of the oven until the filling gets dark brown spots. Let the tarts cool down until lukewarm.

Meanwhile, peel the oranges thick and cut the wedges between the fleece. Mix the orange wedges with the ginger syrup and mint.

Serve 2 tarts with the orange salad and a whipped cream per person.