Method

Make the pastry:

1. In a large bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs.
2. Gradually add water, mixing until the dough just comes together. Be careful not to overwork the dough.
3. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Roll out the dough on a lightly floured surface to a thickness of about 3mm (1/8 inch).
5. Cut out circles of dough using a 6-8 cm (2.5-3 inch) cookie cutter and place them into the muffin tin cavities.
6. Refrigerate the pastry-lined muffin tin for another 30 minutes.

Make the custard:

1. In a large saucepan, combine the milk, sugar, vanilla bean, cinnamon stick, bay leaf, and salt. Bring to a simmer over medium heat.
2. In a separate bowl, whisk together the egg yolks and cornstarch until smooth.
3. Gradually whisk the hot milk mixture into the egg yolk mixture.
4. Return the custard mixture to the saucepan and cook over medium heat, stirring constantly, until thick and coats the back of a spoon. This will take about 5-7 minutes.
5. Remove the custard from the heat and strain it to remove the vanilla bean, cinnamon stick, and bay leaf. Let cool slightly.

Assemble and bake the tarts:

1. Preheat your oven to 200°C (400°F).
2. Pour the custard into the pastry-lined muffin tin cavities.
3. Bake for 20-25 minutes, or until the custard is set and golden brown.
4. Let cool slightly before serving.

Enjoy your freshly baked pastel de nata!