Step 1

Preheat oven to 180° fan-forced. Spray 2 x 12-cup muffin pans with cooking spray and set aside.

Step 2

Cut one pastry sheet in half and sprinkle with 2 tsp of caster sugar. Place other half on top of the sugar and roll from the short edge into a log. Slice the log into 12 even rounds. Place rounds cut side up and use a rolling pin to roll flat to fit into the muffin tin holes. Repeat with second pastry sheet until both of the tins are filled with pastry. Refrigerate while making custard.

Step 3

In a large saucepan, place cornflour, custard powder, milk and egg yolks and whisk until well combined. Place over a medium heat, continually whisking until the custard begins to thicken. Add the sugar and whisk well until dissolved. Remove from heat and whisk in vanilla extract.

Step 4

Spoon 2 tablespoons of custard in each pastry cup and tap the tray on the bench to even the filling.

Step 5

Bake for 20 minutes or until pastries are slightly browned and crisp. Cool on a wire rack to retain crispness.