Olive Oil Custard Tarts with Cinnamon

Stir together the all-purpose-flour and salt in a large bowl. Pour in the olive-oil and mix with a fork until the flour looks like wet sand. Add the egg and cold water, mixing until the dough comes together into a shaggy mass.

Turn the dough onto a lightly floured surface and knead gently 8 to 10 times until it holds together without cracking. Flatten into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the chilled pastry to about 1/4-inch thickness. Using a 4-inch round cutter, cut 6 circles and press each into a standard muffin tin, letting the edges drape over the sides. Prick the bottoms generously with a fork.

Line each shell with a small square of parchment and fill with pie weights or dried beans. Blind-bake for 12 minutes, then remove the weights and parchment and bake for another 5 minutes until the shells are set and pale gold. Remove from the oven and reduce temperature to 325°F (160°C).

Whisk together the egg and egg yolks in a medium bowl until smooth. Set aside.

In a saucepan over medium heat, combine the whole-milk, heavy-cream, white-sugar, and cinnamon. Stir constantly until the sugar dissolves and the mixture reaches a gentle steam — do not let it boil.

Remove from heat. Slowly pour the hot milk mixture into the eggs in a thin stream, whisking continuously to temper without scrambling. Strain through a fine-mesh sieve into a pitcher or measuring cup with a spout. Skim any foam from the surface.

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