Portuguese Nutella custard tarts

Heat the oven to 220C/fan 200C/gas 7. Roll the pastry on a lightly floured worksurface to a 35 x 25cm rectangle. Mix the cinnamon and caster sugar, and sprinkle evenly over the top of the pastry, then use a rolling pin to gently roll over the top so the sugar is pressed in. Use your hands to tightly roll up the pastry from one of the short ends into a sausage, then cut into 12 slices. Turn each slice so the spiral faces upwards then roll to make a disc to the thickness of a £1 coin, and use to line 12 holes of a muffin tin. A little overhanging pastry is fine.

Mash the ground nuts and egg yolks into the Nutella, then whisk in the custard little by little to make a smooth chocolate custard, and pour into a jug. Divide between the pastry cases, filing ³/4 of the way up, and bake for 18-20 minutes or until the pastry is golden and puffed around the edges. Lift one out to check the pastry is golden right to the bottom. Cool for 15 minutes in the tin, then eat just warm or at room temperature, dusted with a little icing sugar.