Gather all the ingredients and Preheat the oven to 275ºC (527ºF).
Roll each of the puff pastry bases, individually and on itself and cut rolls of about 3 cm thick.
Grease the molds and place 1 cut piece of puff pastry inside each mold. Open the dough inside each shape. Just press down with both thumbs to spread the dough into the pan. It will help if you have a cup with cold water, so the dough doesn’t stick to your fingers. Reserve.
In a saucepan, place the milk, lemon peels and cinnamon sticks.
Bring it to boil and turn off after 3 minutes.
In a bowl, mix the sugar with the flour and cornstarch.
Add the mixture to the milk, still very hot, stirring well.
Remove the lemon peels and let cool for 10 minutes.
Add the egg yolks. Stir until you form a homogeneous cream. Bring to a boil again, stirring constantly, until thickened.
Pour the filling into the molds.
Bake for 15 minutes, or until golden brown. We suggest leaving the oven open, with the tarts still inside for a minute so that the dough becomes crispier.
