Ingredients
Method
1.Preheat oven to 220°C (200°C fan-forced). Grease two 12-hole (1-tablespoon/20ml) mini muffin pans.
2.Combine sugar and cornflour in medium saucepan. Gradually whisk in combined egg yolks, milk and cream.
3.Split vanilla bean in half lengthways, scrape seeds into custard, add rind. Stir over medium heat until mixture just comes to the boil. Remove from heat, discard rind. Cover surface of custard with plastic wrap while making pastry cases.
4.Cut pastry sheet in half, stack halves, press firmly. Roll pastry up tightly from long side, cut log into 24 slices. Roll each pastry slice on floured surface into 6cm rounds, press rounds into pan holes. Pour custard into pastry cases.
5.Bake tarts about 12 minutes. Turn, top-side up, onto wire rack to cool. Serve dusted with a little sifted icing sugar.
