Portuguese Custard Tarts (Pastel de Nata)

Golden and Crispy Portuguese Custard Tarts with Silky Smooth Filling
For the Dough:
1 cup all-purpose flour, plus more for dusting
1/4 teaspoon salt
1/3 cup cold water
6 tablespoons unsalted butter, room temperature, divided into thirds
For the Custard Filling:
1 tablespoon all-purpose flour
1 1/4 cups milk
1 1/3 cups granulated sugar
1 cinnamon stick
1 strip of lemon peel (about 2 inches long)
1/2 cup water
6 large egg yolks
read more on next page