Baked Portuguese Egg Custard Tarts with Slow-Fermented Pastry

Method

1. Prepare the slow-fermented puff pastry by mixing 2 cups all-purpose flour, 1/2 tsp salt, 1/2 cup cold butter, and 1/4 cup ice water. Knead gently, wrap, and refrigerate for 4 hours or overnight.
2. Roll out the chilled dough and fold it into a 3-fold laminate, then refrigerate for 30 minutes. Repeat this process twice more for a total of 3 folds, ensuring the dough is well-layered.
3. Once fully laminated, roll out the pastry and cut into 6 circles. Place in a muffin tin and prick the bottom with a fork.
4. In a saucepan, combine milk, cream, egg yolks, sugar, salt, and vanilla. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
5. Remove from heat and let cool slightly. Pour the custard into the pastry shells.
6. Bake for 12-15 minutes until the custard is set and golden on top.
7. Let cool completely, then sprinkle with cinnamon before serving.