Custard Tarts

 5 sheets puff pastry

Flour for dusting

Melted butter for brushing

Filling:

  3 egg yolks

  3 whole eggs

  1/2 c superfine sugar

  2 teaspoon vanilla

  1 c milk

  1 c light cream

Lightly brush 20 small muffin tins w melted butter.

Dust work surface w flour. Place 1 sheet puff pastry on top. Cut the sheet in half and place halves on top of each other. Starting from short end, roll the pastry up tightly. Cut the roll into 4 even pieces.

Place one piece on surface w cut side up and smash down w palm of hand. Then roll into a .04 inch flat disc. Line a muffin hole w the pastry disc. Repeat for all the muffin tins and place in refrigerator for at least 30 minutes before filling.

Preheat oven to 360° F

In a large bowl whisk the eggs, sugar and vanilla well. Stir in the milk and cream. Transfer the mixture to a pitcher and fill shells 2/3s full. Bake in oven for 10 minutes. Turn the heat down to 320° F and bake for another 20 minutes.

Use a butter knife to remove the tarts from the tins. Best served warm or room temperature.