1 packet of ready rolled puff pastry.
120ml whipping cream.
200ml fresh full cream milk.
3 egg yolks. 60gm sugar.
1tbsp corn flour.
1tsp vanilla extract.
Preheat oven to 230c and prepare your custard.
In a saucepan heat up the cream, milk and sugar on low heat until the sugar dissolved. Add in the egg yolks, corn flour and vanilla extract and whisk the custard so it becomes smooth and coats the back of spoon. Set aside.. Roll out the ready prepared puff pastry and use a round pastry cutter cut out 9 round disc. Put your cut puff pastry into the muffin tin and mould with your fingers. Pour your custard into each tarts about 80% full. Bake in middle shelf for 20-25mins.