Ingredients, for 6 tarts:
For the pastry cases:
- 65g all-butter puff pastry
- A little ground cinnamon
- A little icing sugar
- A little flour for rolling
- 5g unsalted butter, to grease the muffin trays
For the custard:
- 100ml thickened whole milk (whisk 30ml of the milk into 5g cornflour, add to pan, whisk in the rest of the milk until it comes to the boil and thickens, then take off the heat)
- One and a third egg yolks, from large eggs
- 25g/3 flat dessertspoons caster sugar
- two thirds of a capful of vanilla essence
- A little lemon or orange zest (optional)
- Extra cinnamon and icing sugar for dredging over the top of the cooked tarts
