Cheats Portuguese Tarts

• 250g vanilla custard
• 2 tbsp CSR Caster Sugar 
• 1 tsp ground cinnamon 
• White Wings Plain flour, to dust 
• 4 sheets Pampas Butter Puff Pastry, thawed 

Cinnamon Dusting Sugar:

• 2 tbsp CSR Pure Icing Sugar 
• ½ tsp ground cinnamon 

1. Combine caster sugar and cinnamon in a small bowl. Lay four sheets of pastry out on a lightly floured work bench. Scatter each sheet with one quarter of cinnamon sugar mix. Tightly roll up the sheets of pastry to form four rolls of pastry, trimming ends to neaten. Wrap each in plastic wrap and place in the fridge to chill for 30 minutes. 
2. Preheat oven to 260°C conventional or 240°C fan-forced. Grease two 12-hole, ½ cup (125ml) capacity muffin pans with spray oil. Remove pastry from the fridge and cut each into six equal sized pieces. Using the palm of your hand, flatten each piece of pastry to form a disc (approx. 2mm thick) and press into prepared muffin pans. 
3. Spoon vanilla custard evenly between pastry shells. Bake for 15-17 minutes until pastry is crisp and custard is browned and just set. Transfer to wire racks for 30 minutes to cool. 
4. For cinnamon sugar, sift icing sugar and cinnamon into a small bowl and stir to combine. 
5. Serve Portuguese tarts with a sprinkle of cinnamon dusting sugar.