Preheat your oven to 550˚F and position a rack in the middle of the oven. Lightly spray a 12-cup muffin tin with nonstick cooking spray and set aside.
Remove your dough log from the fridge and trim the edges so it's nice and neat. Make 12 evenly-spaced marks on the dough and then divide the log along those lines to give you 12 pieces, ideally with a nice swirl pattern from being rolled into a log.
Being careful to handle the dough as little as possible to prevent the butter from warming, make each dough piece into a bowl by pushing down with your fingers. Thin out the sides, twisting the bowl as you go, until your pastry is as thin as you can get it without breaking it. Place each bowl into the muffin tin slots. They should ideally come to just above the rim of each slot, but if yours are a little smaller, that's ok! Keep in mind the smaller the tart, the quicker it will cook.
Carefully pour the cooled custard into each cup, filling it about 3/4 of the way full. Wipe away any drippings you get on the pan, because you don't want to wash off burnt-on custard! Place the muffin tin into the oven and bake for about 12 minutes, until the pastry is browned and the custard has a slight wobble to it.
At this point, you'll want to achieve some light browning on the top. This can be difficult to do at home without a blow torch, but if you keep the rack at the middle position in your oven, you should be able to manage it without burning the whole tart. Turn your broiler on high if your oven has that feature, and carefully watch the tops of the tarts. You want a few brown spots, but nothing overly burnt. When you start to see some browning on the custard itself, turn the broiler off and remove the tarts from the oven.
Allow the tarts to cool for about 10 minutes, then gently pop them from the tin using a knife to loosen the edges and let them cool on a wire rack. The custard will firm up the longer they sit, but these are best eaten slightly warm and fresh, so the happy medium point is about 15 minutes of cooling. My favorite way to serve these is with a light dusting of cinnamon on the top. Enjoy a little trip to Portugal with every bite!