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1
Partially thaw pastry just until sheets can be unfolded but dough is still quite stiff.
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2
Gently unfold 1 sheet and cut along folds, forming 3 equal strips (each about 9 1/2 by 3 inches).
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3
Stack pieces and cut stack lengthwise into 12 (1/4-inch-wide) strips, each strip 3 layers thick.
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4
Repeat with remaining pastry sheet.
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5
Turn each triple strip on its side (cut side up) and coil tightly to form a flat 2- to 2 1/2-inch-wide spiral.
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6
On a lightly floured surface, press spiral with heel of your hand to flatten into a 3-inch round.
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7
Lightly grease muffin cups with melted butter.
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8
Place each round in a muffin cup and press into bottom and side, lining cup to within 1/8 inch of top.
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9
(If using larger muffin cups, dough will not reach all the way up side.)
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10
Preheat oven to 450F.
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11
Whisk together sugar and flour in a 3-quart heavy saucepan, then whisk in remaining filling ingredients and cook over moderate heat, stirring constantly, until first bubble appears on surface, about 10 minutes.
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12
(Custard will be thick.)
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13
Transfer custard to a bowl and cool, whisking occasionally, until just warm, about 15 minutes, then fill pastry cups with custard, about 2 tablespoons each.
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14
Bake tarts in upper third of oven until pastry is deep golden, 10 to 12 minutes.
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15
(Filling may brown.)
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16
Cool tarts slightly in pans on a rack, about 10 minutes, then lift from pans using a small offset spatula or dull knife.
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17
Sift confectioners sugar, then cinnamon, over tarts and serve warm or at room temperature.
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18
*Available at Cooks Corner (cookscorner.com; made by Mirro).
