Instructions

1. Bring the milk to a boil with the cinnamon stick and lemon peel. Mix the sugar with the flour and slowly add it to the milk through a sieve, stirring very well.
2. Heat it again, continuing to sir, remove when the mixture is homogeneous and let cool. Beat the egg yolks separately and then add them to the mixture, slowly and stirring constantly.
3. Roll out the puff pastry over a floured surface. Fold it and roll it out again. With a cutter or cup, cut out circles with the same diameter as the opening of the egg tart tins. Grease the tins with butter and line them with a circle of dough, stretching it to the edge.
4. Place the tins in a tray, fill them with the batter and bake them, in a preheated oven at 250 ºC or more for about 10 minutes. Serve the tarts hot or cold, with or without cinnamon powder.