Crisp, flaky pastry and rich vanilla custard make for a great afternoon treat.
3 large happy eggs, yolks only
butter for greasing
125g caster sugar
1 vanilla pod, split with the seeds scraped out
175ml whole milk
225ml double cream
300g puff pastry, ready rolled
plain flour for dusting
icing sugar for dusting
- Preheat the oven to 200°C /180°C
- Grease the wells of a 12-hole muffin tray with butter.
- In a pan heat the egg yolks, sugar and cornflour over a low-medium heat, whisking continuously until thickened and well combined.
- Add the vanilla seeds then the milk and cream in a thin stream, whisking continuously until the mixture is thick.
- Pour the mixture into a separate pan over a low-medium heat and continue to stir until it comes to the boil. Remove the pan from the heat and cover it with cling film.
- Roll the puff pastry out onto a clean work surface that’s been lightly dusted with flour and icing sugar.
- Cut the pastry in half and place one sheet on top of the other. Roll the pastry sheets up like a Swiss roll and then cut into twelve slices. Lay each slice flat on the work surface and roll it out into a 10cm disc. Press a pastry disc into each of the wells of the muffin tray.
- Divide the cooled custard equally among the pastry cases. Transfer the muffin tray to the oven and bake the tarts for 18-20 minutes, or until the custard has set and is pale golden-brown and the pastry is crisp and golden.
Allow the custard tarts to cool in a tin, then serve them straight from the tin.