Cut thawed puff pastry into 2 cm (approximately 3/4 inch) wide and 3 cm (approximately 1 inch) long strips and roll them into a snail. Place on slightly grease bottom of ramekins and press with damp fingers the dough into the molds and lightly pre-bake for about 5 minutes at 180°C (approximately 350°F) in the oven.
Into a pan pour cream, sugar, lemon zest and egg yolks. Over medium heat, stirring constantly, heat mixture and slowly add flour through a sieve.
Add flour just before the boiling point and dissolve in a little cream. Stir until the mixture thickens. Simmer three minutes, then remove from heat. Pour cream through a fine sieve. Allow to cool and pour into the ramekins.
Preheat hot air oven at 180°C to 190°C (approximately 350°F). Bake tarts for about 10 minutes until slightly brown. Remove from oven and allow to cool to lukewarm. Sprinkle to taste with a little cinnamon. Serve garnished with the gummy bears.