Check off each step as you cook.

1. 01Shape and chill the pastry.On a lightly floured surface, roll the cold pastry about 2–3 mm thick. Roll it into a tight log, then cut portions of about 33 g each. Put a portion cut-side up in each muffin well and press from the center outward with damp thumbs, making a thin base and sides reaching almost to the rim. Refrigerate the lined pan for 30 minutes.
2. 02Make the scented syrup.Meanwhile, put sugar, measured water, cinnamon, and lemon peel in a saucepan. Stir over medium heat until the sugar dissolves, then simmer gently for 3 minutes. Take off the heat.
3. 03Thicken the milk.Whisk flour with one-third of the milk until smooth. Heat the remaining milk in a separate saucepan until steaming, then whisk in the flour mixture. Cook over low heat, whisking, for 2–3 minutes until smooth and thick. Slowly whisk in the hot syrup, straining out the cinnamon and peel. Let cool for about 20 minutes until warm rather than hot.
4. 04Add the yolks and fill.Heat the oven fully to 475°F / 245°C with a rack in the upper-middle position. Whisk yolks and vanilla into the warm custard and strain into a jug. Fill the chilled pastry shells about three-quarters full. If your pan has smaller wells, bake any remaining pastry and filling as extra tarts.
5. 05Bake and check the centers.Bake for 18–25 minutes until the pastry is golden and crisp and the custard is set with browned spots. The center should reach at least 160°F / 71°C. If the tops brown before the centers set, move the pan lower and continue briefly. Do not leave undercooked filling just to preserve a particular color.
6. 06Cool before eating.Let the tarts stand in the pan for 5 minutes, then carefully lift onto a rack for another 10 minutes. Serve warm. Refrigerate any leftovers promptly after cooling.

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