Portuguese Custard Tarts

In a large saucepan, whisk together the egg and egg yolks, sugar and cornflour until smooth. Add a little of the milk until a paste is formed. Then add remainder of milk, cream and vanilla whisking until smooth.

Bring mixture to the boil whilst stirring until thickened. Transfer to a bowl, cover with plastic wrap to prevent a skin forming. Refrigerate until chilled.

Pre-heat oven to 210°C (190°C fan-forced). Lightly oil 12, ⅓ cup capacity muffin pans.

Place pastry on benchtop and cut in half forming two rectangles. Place one on top of the other. From the short end, roll up firmly to form a roll of pastry. Cut into 12 equal sized pieces.

Roll pieces of pastry to approx. 8cm diameter and press into muffin pans. Spoon chilled custard between pastry shells and bake for 20-22 minutes until custard is starting to turn golden. Allow to sit for several minutes before removing from pans. Enjoyed best whilst warm