Ingredients

The following ingredients have 10 Servings
  • 1 ready-made puff pastry roll
  • 400 ml milk
  • 2 egg yolks
  • 1 whole egg
  • 2 tbsp plain flour
  • 100 g caster sugar
  • 1 vanilla pod

Instruction

  • Preheat the oven to 200 degrees C. (390 Fahrenheit)
  • Slightly grease a muffin tin, it can either be vegetable oil or butter.
  • In a large bowl, whisk together the egg yolks, whole egg, sugar, seeds from the vanilla pod, and plain flour until you get a smooth paste.
  • Gradually pour in the milk while whisking well to avoid lumps from forming.
  • Transfer the mixture to a sauce pan and simmer on a low heat until it thickens.
  • Remove from the heat and leave it to cool completely.
  • Transfer the puff pastry roll to a working surface and use a cookie cutter to cut 12 rounds that fit in the muffin tin holes.
  • Press the rounds into the muffin tin holes and spoon in the custard cream evenly.
  • Bake for 30-35 minutes or until golden and the pastry is baked through and the custard is golden, and slightly brown.
  • Allow them to cool, then use a sharp knife to ease up the edges and transfer the tarts to a plate.
  • Once out of the oven, the custard will sink in, so not to worry if in the oven the tarts looked popped out.
  • Serve cold from the fridge.