Ingredients
Method
1.Stand the pastry sheet on the kitchen bench for 5 minutes or until partially thawed. Grease a 12-hole (1/3-cup/80ml capacity) muffin pan.
2.Cut pastry sheet in half, sprinkle with sugar, stack halves on top of each other. Roll the pastry up tightly from the short side, then cut the log into 12 x 1cm rounds. Lay pastry, cut side up, on a lightly floured board and roll each round out to about 10cm round. Press pastry into the greased pan holes. Refrigerate while preparing custard.
3.Preheat oven to 200°C (180°C fan-forced). Put extra sugar and water in a medium saucepan, stir over low heat until sugar dissolves.
4.Combine cornflour and custard powder in a bowl, gradually whisk in milk until smooth. Whisk in egg yolks. Add milk mixture to sugar syrup in pan; cook, stirring, over medium heat, until custard is thick. Remove from heat, stir in vanilla. Cool slightly.
5.Spoon 2 tablespoons of custard into each pastry case. Bake, on lower shelf, for 20 minutes or until tops are browned and pastry is crisp. Transfer to a wire rack to cool.
Tarts are best made close to serving.
Note
