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1
Make the pastry.
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2
In the bowl of a food processor fitted with a metal blade, pulse the flour, salt and sugar to combine.
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3
Add the butter and pulse until the flour resembles coarse, uneven cornmeal, about 10 1-second pulses.
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4
Drizzle 5 tablespoons of the ice water over the mixture.
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5
Pulse several times to work the water into the flour.
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6
Add the remaining water, 1 tablespoon at a time, and continue pulsing until the mixture develops small curds.
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7
Turn the dough out onto a work surface, shape it into a disc and cover with plastic wrap.
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8
Refrigerate for at least 1 hour.
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9
On a lightly floured surface, roll half the dough to 1/16-inch thickness.
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10
Cut out 6 (4 1/2-inch) circles.
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11
(If you don't have a cookie cutter, a wide-mouth jar works well.) Ease the dough circles into a 12-cup (4-ounce capacity) nonstick muffin tin, pressing out any overlapping folds.
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12
Repeat with the remaining dough.
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13
Place the tin in the freezer for 5 minutes.
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14
Remove and trim any overhang with the back of a knife so that the pastry cups are flush with the top of the tins.
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15
Line dough cups with cupcake papers and fill with dried beans or pastry weights.
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16
Bake at 350u00b0F (180u00b0C) for 8 to 10 minutes to set.
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17
Make the custard.
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18
Dissolve the cornstarch in 1/4 cup of the cream in a medium bowl.
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19
Add the remaining cream and sugar, and stir until the mixture is smooth and the sugar dissolves.
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20
Check for sugar granules with a spoon; none should remain.
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21
In a small bowl, blend the yolks with a fork until smooth.
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22
Add the yolks to the cream mixture, stirring gently to combine.
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23
Ladle the egg mixture into the partially baked pastry cups, filling to 2/3 capacity.
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24
Bake in at 350u00b0F (180u00b0C) until the edges of the custard are puffed and middle is still jiggly, about 20 to 25 minutes.
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25
(The custard will continue to cook.) Cool completely in the tin.
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26
The pasteis are best when eaten the same day.
