Portuguese Custard Tarts with Laminated Dough

Method

1. Make laminated dough: In a bowl, mix 1 1/2 cups all-purpose flour and 1/2 tsp salt
2. Cut in 1/2 cup cold unsalted butter using a pastry cutter
3. Gradually add 1/4 cup ice water while mixing until dough forms
4. Wrap in plastic and refrigerate for 30 minutes
5. Roll out dough into a 1/4-inch thick rectangle
6. Fold into thirds like a letter, turn 90 degrees, and roll again
7. Repeat folding and rolling 3 times, refrigerating 15 minutes between each
8. Roll out dough to 1/4-inch thickness and cut into 3-inch circles
9. Place in muffin tin and prick with a fork
10. In a saucepan, heat milk, sugar, egg yolks, salt, cinnamon, and vanilla
11. Cook over medium heat until thickened
12. Pour into pastry shells
13. Bake for 15-18 minutes until golden brown
14. Brush with egg wash and bake 5 more minutes