This variation of Bill Granger’s recipe is pretty much foolproof and the perfect treat for morning or afternoon tea.
3 egg yolks
1/2 cup raw caster sugar
2 tbs cornflour
1/2 cup thickened cream
2/3 cup full fat milk
1 vanilla bean, seeds scraped
1 pinch of cinnamon
1 sheet of Careme’ butter puff pastry
Preheat oven to 200C.
Place the egg yolks, caster sugar and cornflour into a heavy based saucepan and whisk to combine. Gradually beat in the cream and milk, vanilla seeds and cinnamon until smooth. Place the saucepan over a medium heat, whisking constantly until the mixtures starts to thicken.
Turn off the heat and place the custard in a bowl and cover directly plastic wrap to prevent a skin from forming. Allow to cool.
Grease a 24 hole mini muffin tin.
Roll the pastry into a cylinder and cut into 24 even discs. Flatten the pastry down with your hand and roll out with a rolling pin until quite thin. Press the rounds into the muffin pan (don’t worry if they are rustic and frilly looking) and spoon the custard into the cases until they are 3/4 full. Bake for 20-25 minutes until a deep dark golden brown. Leave the tarts in the tin for 5 mins and then take them out and allow them to cool on a wire rack.