5 sheets puff pastry
flour for dusting
melted butter for brushing
3 egg yolks
½ cup caster (superfine) sugar
2 tsp vanilla extract
1 cup milk
1 cup pouring cream (single cream)
Lightly brush 20 muffin tin holes (about 1/3 cup/80ml capacity) with melted butter.
Dust your work surface with flour. Place 1 sheet of pastry on the floured surface. Cut the sheet in half and place the two halves on top of each other. Starting from the shortest end, roll the pastry up tightly. Cut the roll into 4 even pieces.
Take one piece of pastry and place it cut side up on your work surface. Sprinkle with a little flour and then use your palm to push it down into a flat disc. Then use a rolling pin to roll out the pasty into a 3mm (0.04 inch) thick circle. Line a muffin hole with the pastry disc. Repeat with remaining pastry. Place the pastry shells into the fridge for at least 30 minutes before filling.
Preheat oven to 180°C/360°F.
In a large bowl, whisk the egg yolks, eggs, sugar and vanilla until well combined. Then stir in the milk and cream. Transfer the mixture to a jug and then fill each pastry shell about two-thirds full with the mixture. Bake in the preheated oven for 10 minutes or until the pastry is starting to colour and the custard is starting to set. Then turn the heat down to 160°C/320°F and bake for another 20 minutes or until the custard is just set and the pastry is golden on the bottom and top.
Use a butter knife to ease the tarts out of the muffin tins. Best served warm or room temperature.