Step 1

Preheat the oven to 200°C and grease a 12-hole (1/3-cup capacity) muffin pan.

Step 2

Halve each puff pastry sheet, then place one half on top of the other to form 2 stacks in total. Starting from the long side, roll up each pastry stack tightly to form a log. Cut each pastry log into six 4cm-wide slices.

Step 3

One at a time, place the pastry slices, cut-side up, between 2 sheets of baking paper and, using a rolling pin, roll into 10cm rounds (this will give you extra-flaky pastry). Use the pastry rounds to line the muffin pan, then chill while you make the filling.

Step 4

Meanwhile, gently whisk the egg yolks, caster sugar, flour and milk together in a saucepan. Cook over low heat, whisking constantly, for 5-6 minutes until thick. Remove the custard from the heat and stir in the thickened cream and vanilla extract. Transfer the custard to a bowl, then closely cover the surface with plastic wrap to prevent a skin forming. Chill the custard until completely cooled.

Step 5

Once cooled, divide the custard among the chilled pastry cases, then top each with a heaped teaspoon of fruit mince. Scatter with the flaked almonds and bake for 20 minutes or until the pastry is golden and custard is almost set.

Step 6

Cool in the pan for 5 minutes, then place on a rack to cool completely. Dust with icing sugar and serve.