Mini Portuguese Pastel de Nata with Chocolate Drizzle

Method

1. Preheat oven to 200°C (390°F).
2. Roll out the puff pastry and cut into circles to fit a tart pan. Press into the pan and trim the edges.
3. In a saucepan, combine milk, water, and sugar. Heat over medium heat until sugar dissolves, then remove from heat.
4. In a separate bowl, whisk together egg yolks, vanilla, and cinnamon. Gradually add the warm milk mixture to the egg mixture, stirring constantly.
5. Pour the custard into the prepared tart shells.
6. Bake for 15-20 minutes until the custard is set and golden.
7. While the tarts bake, prepare the caramel by heating sugar, water, and lemon juice until golden. Pour over the tarts before adding the melted chocolate drizzle.