Instructions:

• Step 1: Make the Dough - In a large mixing bowl, combine the softened unsalted butter, 1 cup all-purpose flour, 1/4 cup water, and 1/2 teaspoon kosher salt. Mix until a dough forms. If it’s too sticky, add a little more flour as needed. Once combined, wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
• Step 2: Prepare the Sugar Syrup - In a saucepan over medium heat, combine 1 cup granulated sugar and 1/4 cup water. Stir until the sugar dissolves, then add the cinnamon stick. Bring the mixture to a simmer, allowing it to cook for about 5 minutes until it thickens slightly. Remove from heat and let it cool.
• Step 3: Make the Custard Filling - In a separate bowl, whisk together the 1 cup whole milk and 6 tablespoons of milk, 1/4 cup all-purpose flour, and 6 egg yolks until smooth. Gradually add the cooled sugar syrup to the egg mixture, whisking constantly to prevent curdling. Strain the mixture through a fine mesh sieve into a clean bowl to ensure a silky texture.
• Step 4: Roll Out the Dough - Dust your work surface with flour and roll out the chilled dough into a thin sheet. Using a round cutter or a glass, cut circles of dough to fit into your muffin tin. Gently press the dough circles into the wells, ensuring they cover the bottom and sides.
• Step 5: Fill and Bake - Preheat your oven to 400°F (200°C). Pour the custard filling into each pastry shell, filling them about 3/4 full. Bake the tarts in the preheated oven for 15-20 minutes, or until the tops are golden and slightly caramelized.
• Step 6: Cool and Serve - Once baked, remove the tarts from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack. Sprinkle with ground cinnamon before serving. Enjoy your homemade Portuguese Egg Tarts warm or at room temperature!