Chinese custard tarts

 

• 6 egg yolks
• 100g caster sugar
• 150ml pure (thin) cream
• 1/2 cup (125ml) milk
• 2 tsp vanilla extract
• 2 sheets frozen puff pastry, thawed

1. Step 1
   Preheat the oven to 180°C. Grease a 12-hole muffin pan.
2. Step 2
   Combine yolks, sugar, cream, milk and vanilla in a jug and set aside. Cut one pastry sheet in half. Sit one half on top of the other and roll up from the shortest end to form a log. Repeat with the other pastry sheet. Cut each log into 6 rounds. Roll out each round on a floured surface to make a 10cm circle.
3. Step 3
   Press each pastry circle into a greased hole of the muffin pan. Fill the pastry shells with the custard and bake for 18-20 minutes until puffed at the edges and pale golden on top. Remove from oven and set aside to cool slightly.