Portuguese Custard Tarts

Method                                                     

1. Pre-heat oven to 190°C.


2. Whisk together the egg yolks, sugar, vanilla extract and corn flour together in a metal bowl.


3. In a separate saucepan bring the milk and cream to the boil.


4. Remove the milk and cream mixture from the heat and gradually add to the egg and sugar bowl until well combined.


5. Return to the heat in a clean saucepan over a medium heat until it comes to the boil and thickens.


6. Transfer to a glass bowl and lay a layer of cling film on top to prevent a layer skin forming on the custard, and cool.


7. Grease a 12 hole muffin tin with butter.


8. Lay the pre rolled puff pastry out, remove the parchment paper on it and roll it up like a Swiss roll, cut into 12 even slices.


9. Roll out each of the slices on a light floured work surface until they form a 10 cm disc.


10. Gently press the pastry discs into the prepared muffin tins and spoon in the cooled custard.


11. Bake for 20 minutes until the custard is set and golden brown and dust with icing sugar.