Pastel de nata (Portuguese custard tarts)

Whisk flour, salt and cold water together until a soft dough forms that pulls away from the sides of the bowl.

On a generously floured surface, form the dough into a square, cover in plastic wrap and rest at room temperature 15 minutes.

Roll the dough into a large square on a lightly floured surface, keeping the surface dusted; trim uneven edges and brush off loose flour.

Spread smooth room-temperature butter over two thirds of the square, leaving a one inch border. Fold the unbuttered third over the buttered area, fold the other side over that, and pat down to remove air bubbles.

Repeat the rolling, buttering and folding one more time.

Roll into a log, trim the ends, cut in half, wrap in plastic wrap and chill a couple of hours or overnight.

Whisk three egg yolks. In a medium bowl combine flour and milk.

Bring sugar, water and cinnamon to a boil in one saucepan; in another, scald milk to just the brink of a boil.

Whisk the scalded milk into the flour mixture, at the same time adding the syrup, whisking hard. Add vanilla.

Mix until warm but not hot, then mix in the egg yolks. Cover with plastic wrap and set aside.

Roll the chilled dough to about an inch in diameter and cut into three quarter inch pieces.

Butter a muffin tray. Set each piece cut side down in a cup and press it out with a thumb dipped in water.

Pour the custard about three quarters of the way up each shell.

Bake in an oven preheated to 290 degrees Celsius.