Mini Portuguese Tarts

Method

1. Preheat oven to 425°F (220°C). Line a muffin tin with paper liners.
2. Roll out the puff pastry and cut into 12 small circles. Place in the muffin tin.
3. In a saucepan, heat milk, sugar, and salt over medium heat until sugar dissolves.
4. In a separate bowl, whisk egg yolks and vanilla. Gradually add a small amount of hot milk to the yolks, then return all to the saucepan.
5. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
6. Pour the custard into the pastry shells and let cool to room temperature.
7. Brush the tops with beaten egg and sprinkle with cinnamon before baking for 10-12 minutes, or until golden.