Make the easy puff pasty. Using the Kenwood Titanium Chef Patissier XL mixer, mix the flour, salt, sugar and water for a few seconds using the spade attachment until combined.
Remove and reserve rolled in a shape into a ball. Rest for 30 minutes in a fridge covered in cling film.
For the butter mixture, mix the unsalted butter with the flour with the spade attachment until combined and take out of the bowl and roll it flat on a table into a square shape about 0.5 inch thick.
After 30 minutes rest of the pastry ball, roll out the first ball into a square shape about 0.5 inch thickness.
Lay the butter mix on top-fold, roll out and treat like puff pastry (3,4,3 folding).
Roll out the whole dough into 1/8 inch thickness and roll it inwards like you would roll a rug.
Cut this long cylinder into 1 foot long pieces. Wrap with clingfilm Place into fridge for 30 minutes.
Take it out from the fridge and cut the long cylinders into discs of about 0.5 inch thick, press it with your fingers and mould the dough into your egg tart mould, covering completely the internal sides of the tart mould.
Let it sit in-the fridge for 20 minutes.
For the egg tart filling:
In a large Kenwood Titanium Chef Patissier XL mixing bowl, whisk the sugar and egg yolks together until double the volume and holds the line in the back of a wooden spoon and add the rest of the cream and milk ingredients whisk at a low speed to combine for 5-6 mins.
Pass the whole mix through a fine strainer and allow 20 minutes to rest in the fridge covered in cling film.
Pour into the mould with puff pastry cases up to 3/4 full and bake in a 230C preheated hot oven for 20 minutes until the top is slightly burnt.
Remove and don't eat until it has cooled down at least 30 minutes.
Before serving, sprinkle with some cinnamon powder and icing sugar if preferred.