Pasteis de Natas

I want to make these – Portuguese custard tarts – I have a recipe recommended by Andrew Aulda at the Loaf which he says he uses.   Can we do these when we do croissants, butter butter everywhere. Do you have chickens Martin? Or should we bring eggs?  I asked David Leite what one cup of his ap flour weighs and he says One cup of all-purpose flour weighs approximately 125 grams. So I reckon use plain flour, anyone know what’s the best flour for pastries like this?

He also gave me this useful link to convert flour volumes to weights