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Export 5 ingredients for grocery delivery
Step 1
Lightly grease a 12-hole 80ml muffin tray.
Step 2
Whisk egg yolks, sugar and cornflour together in a saucepan until fully combined. Gradually whisk in milk until smooth.
Step 3
Over medium heat, cook, stirring, until the mixture thickens and comes to the boil. Immediately remove from the heat and stir in vanilla extract.
Step 4
Transfer custard to a bowl, cover surface with cling wrap and leave to cool.
Step 5
Preheat oven to 200C.
Step 6
Cut pastry dough sheet in half, place one half on top of the other. Do the same with the other sheet. Set aside to rest for 5 minutes.
Step 7
From the short end, roll up pastry tightly and cut the 'log' into 2cm rounds (six per pastry sheet). Lay each pastry round on a lightly floured surface and using a rolling pin, roll out to 10 cm circle.
Step 8
Press pastry rounds into the muffin tins and spoon in cooled custard.
Step 9
Bake for 20-25 minutes or until pastry and custard are golden.
Step 10
Leave the tarts in muffin tins for 5 minutes, then transfer to a wire rack to cool completely, or if serving hot, serve immediately with ice cream.
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