|500 ml||milk — full cream|
|1||cinnamon — stick|
|2||eggs — just the yolks|
|30 ml||cornflour — maizena|
|10 ml||vanilla — essence|
|1||puff pastry — roll|
|30 ml||butter — melted|
|10 ml||cinnamon — ground|
|15 ml||brown sugar|
muffin tin hollows well with non-stick spray.
1. Filling: Heat the milk and cinnamon together in a saucepan until steam rises from the
surface. Remove from the heat.
2. In a
bowl, whisk the egg, egg yolks, sugar and corn flour together. Add a ladleful
of milk to the egg mixture and beat. Add a second ladleful of milk and mix
3. Add the
egg mixture to the rest of the milk in the saucepan. Heat over low heat,
stirring continuously until thickened, then remove from the stove.
and discard the cinnamon stick and stir in the vanilla essence. Transfer to a
glass bowl and cover the surface of the custard with cling film. Chill in the
fridge for 1 hour.
5. Crust: Preheat
the oven to 180°C. Lightly roll out the puff pastry on a floured work surface. Brush
with the melted butter.
6. Mix the
sugar and ground cinnamon and sprinkle over the pastry. Roll up tightly and
slice into 5cm discs.
each disc out and use to line the muffin tin hollows.
8. Fill the pastry shells with the custard and bake
for 20-25 minutes or until the pastry is done.
finish: Increase the oven temperature to 230°C. Brush butter over each tartlet
the sugar over. Bake for another 10 minutes or until the custard is lightly
charred. Remove and leave to cool.