Custard Tart (Belém)

Place the flour on a table and shape into a mound

Make an indentation in the center and add the egg yolk and enough water to obtain a pliable mixture

Open the mixture and cover with 50g of butter or margarine

Fold it three times to obtain three layers of dough

(Fold one part over the middle and the other on top.) Repeat this operation two more times, always spreading 50g of butter or margarine

Open again, spread the butter, and roll like a roulade

Cut the roulade into slices 2cm thick, if using small cups, and slightly larger for large ones

Place a sheet of dough in each cup

Stretch the dough to cover the cup

Filling: Mix the eggs, heavy cream, and sugar, then warm over low heat in a water bath until thickened

Add some of the filling to each prepared cup

Bake until golden brown

After cooling, dust with cinnamon.