Name: Cinnamon custard tarts
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 400 g puff pastry; 70 ml milk; 170 ml cream; 2 cinnamon stick; 170 ml castor sugar; 15 ml cornflour; 4 eggs large, yolk only; cinnamon sugar

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Ingredients (8)

400 g	puff pastry
70 ml	milk
170 ml	cream
2	cinnamon — stick
170 ml	castor sugar
15 ml	cornflour
4	eggs — large, yolk only
	cinnamon — sugar

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Method:

Preheat oven to 220°C.

Roll out the pastry on a lightly floured surface. Cut out pastry rounds and use them to line greased muffin tins. Refrigerate until ready to fill.

Heat the milk, cream and cinnamon sticks together until the mixture is just about to simmer. Stir in the sugar, then remove from the heat and set aside for 10 minutes for the flavours to infuse. Remove the cinnamon sticks. Stir the cornflour into 25ml cold water, then stir some of the warm cream mixture into this. Stir the cornflour mixture into the remaining cream mixture.

Whisk the egg yolks with a fork and stir into the cream mixture. Pour the mixture into the pastry cases to two- thirds capacity. Bake in a preheated oven for 15 to 20 minutes, until the custard is set and the pastry crisp. Cool and sprinkle with cinnamon sugar.

Text and image: Ideas magazine

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