Portugese custard tarts

Method

• step 1

  Put the egg yolks, sugar and cornflour in a saucepan and whisk together. Gradually whisk in the cream and milk until smooth.

• step 2

  Place the pan over medium heat and cook, stirring, until the mixture thickens and comes to the boil. Remove from the heat and stir in the vanilla extract.

• step 3

  Transfer the custard to a bowl, cover the surface with plastic wrap to prevent a skin forming and leave to cool.

• step 4

  Preheat the oven to 190C/375F/Gas 5. Lightly grease a 12-hole (80ml/2½fl oz) muffin tin.

• step 5

  Cut the pastry sheet in half, put one half on top of the other and set aside for five minutes. Roll up the pastry tightly from the shorter-sided end and cut the pastry log into twelve 1cm/ÃÂýin rounds. Lay each pastry round on a lightly floured surface and use a rolling pin to roll out until each is 10cm/4in in diameter.

• step 6

  Press the pastry rounds into the holes in the muffin tin. Spoon the cooled custard into the pastry cases and bake for 20-25 minutes, or until the pastry and custard are golden.

• step 7

  Leave the tarts in the tin for five minutes, then transfer to a wire rack to cool completely.