European Custard Tartlets

Put the egg yolks, sugar and cornflour in a pan and whisk until smooth. Gradually whisk in the cream and milk until blended.

Heat over a medium heat and cook, stirring, until the mixture thickens and comes to a boil. Remove from the heat and stir in the vanilla extract. Pour into a bowl, cover the surface with cling film and leave to cool.

Heat the oven to 190°C (170° fan) 3750°F gas 5. Grease a 12 hole muffin tin.

Roll out the pastry thinly on a lightly floured surface to a rectangle. Cut in half through the middle and place one half on top of the other. Set aside for 5 minutes to rest.

Roll up the pastry tightly from the short end into a log and cut into 12 even slices. Roll out each pastry round to 10cm|4" in diameter.

Press the pastry rounds into the muffin tins. Spoon the cooled custard into the pastry cases sprinkle with a little cinnamon.