½ cup caster sugar (confectioner’s sugar – powdered sugar – can be substituted)
2 tbsp corn starch
1 ¾ cup milk
2 tsp vanilla extract
One sheet puff pastry
Put the egg yolks, sugar and corn starch in a pan and whisk together. Gradually whisk in the milk until smooth.
Place the pan over medium heat and cook, stirring, until the mixture thickens and comes to a boil. Remove from the heat and stir in the vanilla extract. Transfer the custard to a bowl, cover the surface with plastic wrap to prevent a skin forming and leave to cool.
Preheat the oven to 400 F.
Cut the pastry dough sheet in half, put one half on top of the other and set aside for 5 minutes. Roll up the pastry tightly from the short end and cut the pastry log into 12 x 1cm rounds. Lay each pastry round on a lightly floured surface and use a rolling pin to roll out until each is 10cm in diameter.
Lightly grease muffin tray.
Press the pastry rounds into 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. Leave the tarts in the tin for 5 minutes, then transfer to a wire rack to cool completely.
I had used the mini muffin trays in the pictures, so these directions are for the regular-sized muffin trays. If you want to make them minis, just make the pastry rounds smaller to fit your muffin tray. Just work with what you have.