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.