In a bowl shift together the cake flour and corn starch and set aside
In saucepan add the milk, sugar, cinnamon stick and lemon peel and bring to a boil
Pour the boiled milk through a strainer onto the flour mixture and mix vigorously with a whisk until mixture thickens
Slowly Add in the egg yolks one at a time continuously mixing until egg yolks are well combined in the mixture and set aside
On a lightly floured work surface, place the puff pastry ( 8/10 inch) sheet and spread the butter evenly through out the sheet
Starting from the edge closes to you, curl and roll into log shape.
With a knife or dough scraper cut 1 inch pieces.
Lubricate your muffin baking pan or nata tart cups with butter.
Place the cut puff dough discs into muffin cups with the cut side facing up
Dip your thumb in water and press downward spreading the puff dough from the bottom of the baking cup to the top
Fill each muffin cup with the filling and place into pre-heated oven and bake for approximately 12-15 minutes or until you see some the top of the custard tart caramelized.
Top with cinnamon powder and serve with a latte, hot chocolate or espresso.