1. BRING milk, sugar and cinnamon stick just to boil in medium saucepan on medium heat, stirring frequently. Remove saucepan from heat, then remove and discard cinnamon stick.
2. ADD milk mixture to dry pudding mix in medium bowl; beat with whisk 2 min.
3. WHISK egg yolks in separate medium bowl until blended. Gradually add 1 cup pudding mixture, mixing well after each addition. Add egg mixture to remaining pudding mixture; mix well.
4. HEAT oven to 450°F. Unfold 1 pastry sheet. Remove and discard papers. Refold pastry sheet along fold lines; place on lightly floured surface. Roll into 10x4-inch rectangle. Starting at one long side, tightly roll up pastry rectangle; cut into 12 slices. Repeat with remaining pastry sheet. Roll out each slice into 5-inch round.
5. SPRAY 24 muffin pan cups with cooking spray; line with pastry rounds. Spoon pudding mixture evenly into pastry cups, adding about 2 Tbsp. pudding mixture to each cup.
6. BAKE 15 min. or until edges of pastry shells are golden brown. Cool 10 min. Remove filled pastry shells from muffin pans to wire racks; cool completely.

Special Extra: Sprinkle lightly with powdered sugar just before serving.

How to Store: Store in tightly covered container in refrigerator up to 3 days before serving.

Mindful Eating: Engage in mindfulness and slowly savor the flavor of this custard tart with a present mind.