Pastel de Nata Tartlets

Preheat the oven to 220°C (200°C fan) and lightly grease a 12-hole muffin tin.

In a bowl, whisk together the flour and 60ml of the milk until completely smooth. Place the sugar, water and cinnamon stick in a saucepan. Bring to the boil and cook until the syrup reaches approximately 104°C.

Meanwhile, gently heat the remaining milk until steaming but not boiling. Gradually whisk it into the flour mixture. Remove the cinnamon stick from the syrup, then slowly whisk the syrup into the milk mixture. Stir in the vanilla extract and egg yolks, then pass the mixture through a sieve into a jug. Leave to cool slightly.

Cut the puff pastry into 12 equal pieces and press each piece into a muffin tin hole, working the pastry up the sides. Fill each pastry case about three-quarters full with the custard mixture.

Fill each pastry case about three-quarters full with the custard mixture. Bake for 18-22 minutes, or until the pastry is crisp and golden and the custard has set with lightly caramelised spots on top.

Leave to cool in the tin for 5 minutes before transferring to a wire rack. Dust generously with icing sugar and a pinch of ground cinnamon before serving.

Fill each pastry case about three-quarters full with the custard mixture.