Custard: Place the milk, cream, lemon rind, cinnamon stick and butter into a sauce pan and heat until almost boiling.
In a large bowl, whisk the egg yolks, sugar, salt and cornflour together to form a paste.
Pour the warm milk mixture over the flour paste and then sieve the whole mixture back into the pan, heat gently and keep stirring for 3-4 mins until it reaches the consistency of double cream. Remove from the heat and cover the surface with heat resistant clingfilm to cool.
Pastry shells: There are two methods for making pastry shells. The traditional way which I use is to roll the pastry sheet into a log about 2.5 cm thick. Then cut 10 x 1.5 cm slices. Place a piece into a greased muffin tin and wet your fingers with cold water. Work the discs into the tins with your fingers, pressing and stretching them to fill the tins.
The second method that can be used is to cut out 10 discs from the pre-rolled pastry. Work the discs into the tins with your fingers as with the first method.
Heat oven to 200°C fan / 425°F / Gas 7.
Baking: Once all the pastry shells are ready to fill with the custard mix and place in the middle of the oven for 15 minutes.
Caramel syrup: Put 80 g granulated sugar in a heavy pan and stir over medium heat for 5 mins until you have a light caramel. Take the pan off the heat and carefully pour in 40 ml water. Return the pan to low heat until the sugar has melted again into syrup.
After 15 mins, turn the oven onto its grill setting and transfer the tarts to the top shelf. Grill for 2 mins until they begin to caramelise. Remove from the oven and brush with a little of the caramel.
Let the tarts cool slightly in the moulds before turning out onto a cooling rack.