Ingrediemts
- 60 g dairy cream, 35% fat
- 60 g sugar
- 2 egg yolks, 30 g
- 1 tbsp cornflour
- 260 g full-fat fresh milk
- ½ tsp vanilla extract
- 9 frozen puff pastry shells, each measuring 7 x 3 cm (top D x H)
Directions
- To make custard filling, whisk cream, sugar, yolks, milk and cornflour till smooth. Stir over medium-low heat till thick enough to coat pot thinly (or metal spoon if using non-stick pot). Place pot in water-bath. Add vanilla extract. Stir till mixture is half-cool. Leave to cool completely
- Preheat oven to 250°C. Line baking tray with aluminium foil, shiny side up.
 When oven is ready, remove pastry shells from freezer. Place slightly apart on baking tray. Fill shells with custard to 5 mm from edge. Bake till crust is brown, and custard is burnt and just stops bubbling. This takes about 30-35 minutes. You should check every  10 minutes and rotate tray as necessary so that all tarts brown evenly.- Remove tarts from oven to wire rack. Leave till cool. Serve within a few hours whilst pastry is crisp.
- Leftovers should be unmoulded before pastry softens, then refrigerated uncovered (make sure there isn’t any funky odour in your fridge). Reheat tarts on foil lined baking tray at 200°C. Pastry would turn soggy after 5 minutes, then crisp up nicely after another 5 minutes or so. Custard would be creamy and smooth but a bit sunken.
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