Typical Portuguese custard tarts (Pastéis de Nata)

FULL RECIPE BELOW:
Ingredients:
600ml of milk or vegetable drink
200ml of room temperature water
7 egg yolks
60g of non-raising flour
400g of white sugar
1 cinnamon stick
1 lemon peel
2 sheets of shortcrust pastry (store bought)
Method:
Preheat the oven at 250º celsius or the maximum your oven goes.
Start by flattening the shortcrust pastry with a rolling pin. Fold the pastry into 4 parts and roll it again. With some water on your fingertips roll the pastry into a roll shape and cut 1cm and half of length to put in the tin forms. You can use a cupcake form, but these are ideal for custard tarts as they are wider on the top and narrow at the bottom.
With your fingers squeeze the bits of pastry and makie sure you flatten the sides with the pastry until they cover the top so that the cream does not overflow in the oven.
Cream:
On the side in a bowl put the flour and half of the milk and dissolve it.
Make the sugar syrup by heating up a pan on the stove with the sugar and the water. Let it to a boil and you will know it's ready when it becomes transparent.
In another pan high heat, add the rest of the milk and add a cinnamon stick with a lemon peel. Make sure you heat it up until it's a thicker consistency. Let it come to a boil and then lower the heat to low to medium heat and add the sugar syrup and the initial flour and milk mixture and mix it some more.
Turn of the heat now, as you are going to add the egg yolks. Separate the eggs and you can make a nice molotof or other great recipes that include egg whites.
Let this cream go through a strainer onto another bowl so that it's as creamy as possible with no thick bits.
Add the cream onto the tin forms that have the shortcrust pastry and make sure they are not overflowed.
Put them on your oven tray in the pre-heated oven for 25/30 minutes. Put the tray at the bottom part of the oven and half way through at around 12/15 minutes put the tray at the middle of the oven.
Let them rest before eating them and after they cool down, enjoy them!
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