Method

• Pastry In the bowl of a food processor fitted with a metal blade, pulse the flour, salt and sugar to combine
• Add the butter and pulse until the flour resembles coarse, uneven cornmeal, about 10 1-second pulses
• Drizzle 5 tablespoons of the ice water over the mixture
• Pulse several times to work the water into the flour
• Add the remaining water, 1 tablespoon at a time, and continue pulsing until the mixture develops small curds
• Turn the dough out onto a work surface, shape it into a disc and cover with plastic wrap
• Refrigerate for at least 1 hour
• On a lightly floured surface, roll half the dough to 1/16-inch thickness
• Cut out 6 (4 1/2-inch) circles
• (If you don't have a cookie cutter, a wide-mouth jar works well
• ) Ease the dough circles into a 12-cup (4-ounce capacity) non-stick muffin tin, pressing out any overlapping folds
• Repeat with the remaining dough
• Place the tin in the freezer for 5 minutes
• Remove and trim any overhang with the back of a knife so that the pastry tops are flush with the top of the tins
• Line dough cups with cupcake papers and fill with dried beans or pastry weights
• Bake at 350°F (180°C) for 8 to 10 minutes to set
• Filling Make the custard in a bain-marie (a bowl over boiling water), mix the sugar, egg yolks and the cream, whisking all the time until it comes to a boil and thickens
• Allow the mixture to cool down and pour into the pastry cases
• Put in the pre-heated oven at 290º C, bake until the pastry is golden and the custard turns dark brown in patches (about 15 minutes)
• Remove the pastries from the oven, lift them out, sprinkle generously with icing sugar and cinnamon and serve warm or cold