Turn the pastry out onto a floured work surface and roll out until large enough to cover the base and sides of 8 or 10 lightly-buttered and floured tartlet tin wells.

Whisk the egg yolks with the salt in a bowl, then beat in the sugar and the cream. Spoon this filling mixture into the pastry cases and sprinkle a little ground cinnamon over each one.

Transfer to an oven pre-heated to 200°C and bake for about 20 minutes, or until the filling is set and golden brown in colour.

Turn out to cool on a wire rack before serving.