Preparation

1. Lightly butter the molds.
2. Bring the butter for brushing inside the tart crust to room temperature to soften it.
3. Preheat the oven to 250°C (with the fan on) or 482°F about 10 minutes before baking the tarts.
4. Tart Crust
5. In a bowl or stand mixer, add the bread flour, diced butter(25g), and salt.
6. Add cold water little by little. Keep kneading until the dough becomes shiny and comes together, and it no longer sticks to your hands and has improved elasticity.
7. Knead the dough on a floured surface until it forms a smooth ball. Wrap it in plastic wrap and let it rest in the refrigerator for at least 1 hour.

Custard Cream

1. Let's make the syrup. In a small saucepan, combine granulated sugar, water, cinnamon stick, and lemon zest. Place it on the heat, bring it to a boil, and dissolve the granulated sugar.
2. In a separate saucepan, put the cake flour and cornstarch, then slowly pour in the milk while stirring with a whisk to combine and dissolve.
3. Place the saucepan on the heat and continue stirring with a whisk over medium heat to prevent the bottom from burning. Keep stirring until it thickens and reaches a creamy consistency.
4. Gradually add the heated syrup to the cream mixture while continuously stirring to blend and dilute it.
5. Add the egg yolks one at a time and mix well.
6. Strain the cream through a sieve and transfer it to a container that is easy to pour from.

Assembly

1. Place the pastry dough on a floured surface and use a rolling pin to roll it out into a rectangle of about 25x35cm (10" x 14"). Position the dough in a vertical orientation.
2. Using a brush, lightly spread a thin layer of butter(60g) over the entire top surface.
3. Fold the dough ¼ from the right side and another ¼ from the left side, aligning them at the center.
4. Then, lightly spread another thin layer of butter on the top surface.
5. Roll the dough up from the bottom side into a tight roll. Once rolled, wrap it with plastic wrap and refrigerate for about 30 minutes to 1 hour.
6. Divide the pastry dough into 12 equal portions. (The cut pieces will be round and swirly in shape.)
7. Place the cut pieces of dough on a buttered mold, then use the pads of your fingers to gently press and spread the dough to cover the mold evenly. Since the bottom part is harder to bake, slightly thin out the dough on the bottom.
8. Pour the cream into the mold, filling it up to about 8/10 or 80% of the way.
9. Bake in a preheated oven at 250°C / 482°F. (with the fan on) for about 8 minutes. Enjoy it while it's still warm and freshly baked!