Preheat the oven to 200° Celsius

line a muffin tin with the puff pastry and prick holes in the bottom of the pastry shells

leave to rest for 10 minutes in the fridge before baking blind for 10 minutes

put the tin back into the fridge while you get everything else ready

heat the milk on the stove with the cinnamon

just before it reaches boiling point remove the cinnamon quill

slowly add enough of the milk to the dry ingredients to moisten it - mix all the time and make sure there are no lumps

pour the flour mixture into the rest of the milk and simmer over a gentle heat until the mixture is thick, stirring occasionally

remove from the heat and stir in the butter

allow to cool

separate the eggs

mix the egg yolks into the milk mixture

whisk the egg whites until they are stiff

fold into the milk mixture

ladle the milk mixture into the pastry

sprinkle with cinnamon

bake for one hour

the milk tart will soufflé and you will have the most divine soft tart