Coca de nata (coca de nata)

Instructions

1. Make the pastry by rubbing the cold butter into the flour, sugar and salt, then add the egg and work just enough to form a ball.
2. Roll the pastry out into a 26 cm round tin, prick the base with a fork and chill for 15 minutes.
3. Heat the milk with the split vanilla pod and lemon zest, then remove from the heat and infuse for 10 minutes.
4. Whisk the yolks with the sugar and cornflour, then pour in the strained milk, stirring.
5. Return the mixture to the pan and thicken over low heat, stirring constantly, until the custard coats the back of a spoon.
6. Pour the custard over the pastry base, dust with cinnamon and bake at 200 °C for 25 to 30 minutes.
7. Leave to cool completely so the custard finishes setting before serving.