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Ingredients
- 2 egg yolks and 1 whole egg
- 115 G caster sugar
- 2 T cornflour
- 230 mls single cream
- 170 ml milk
- 2 t vanilla extract
- 300 G puff pastry
Ingredients
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Instructions
- Lightly grease 12-hole muffin tin
- In a pan whisk eggs, sugar, cornflour, milk and cream together until smooth
- Place the pan over a medium heat and cook gently, stirring as the mixture thickens and comes to the boil
- Remove from heat and stir in the vanilla.
- Cover the surface with cling film and leave to cool
- Form pastry into a roll some 3” in diameter and cut into 12 even slices. Roll these out to ensure that they will fully fit the holes in the muffin tin
- Spoon the custard into their cases and bake at 200 C for 20-25 minutes or until the custard is golden.
- Leave the tarts in the tin for 5 minutes and then transfer to a wire rack to cool completely