Beer and Cinnamon Tarts

This recipe makes 18 tarts.

Pastry:

1. In a bowl, mix the flour, butter and sugar with your hands.
2. Add warm water slowly and knead until the dough takes on the shape of a ball.
3. Wrap in aluminum foil and let it stand for 1 hour in the refrigerator.

Filling:

1. In a saucepan, boil the beer until half of it evaporates. 
2. In the meantime, heat the oven to 170ºC or 340ºF.
3. Mash the fresh cheese.
4. In a bowl, whisk together the sugar, fresh cheese, cinnamon, almonds and the reduced beer.
5. In another bowl, beat the yolks with the whole eggs,  then add to the bowl with the sugar and beer mixture and mix gently.
6. Grease the cupcake molds with butter.
7. Roll out the dough and line the molds with it.
8. Fill with the filling and bake for 10 to 12 minutes.