Custard Tarts (Pastel de Nata)

Prepare the syrup, combining the sugar and water in the specified order to prevent sticking to the bottom, and add the cinnamon stick.

Turn off the heat on the syrup once it reaches the desired consistency and set it aside to cool.

On a lightly floured surface, roll out the store-bought puff pastry a bit thinner and brush it with the cooled syrup.

Roll the pastry up tightly and refrigerate it to firm up.

Start the custard by mixing the cornstarch, flour, and milk gradually to prevent lumps, continuing until the base starts to thicken.

Incorporate the reserved syrup into the custard base, stirring until the mixture is glossy and has the correct consistency.

Prepare the egg yolks by adding a small amount of the hot custard mixture to them and whisking well to temper them, preventing them from scrambling when added to the main custard.

Add the tempered egg yolks to the rest of the custard and stir until the mixture thickens again, then set aside to cool.

Cut the chilled pastry into slices about two fingers high and grease the tart molds with butter.

Lightly wet your fingers, gently place the pastry pieces into the molds, and carefully open them up, separating the layers formed by rolling.

Fill the tart shells with the already chilled custard mixture to the desired level.

Bake the tarts in a preheated oven at 250°C for about 10 minutes, or until the surface is browned and dark, mimicking the look of traditional Pastel de Nata.