As for the whole tart, they were delicious. They are quite easy to make, just don't overfill the tarts with the custard like I did the first time I made them, only 2/3-3/4 full as they rise while baking.
I made mine in a small cupcake tin (30ml tin), as I prefer small bites to really large mouthfuls, but that is a personal preference. And as I was making them for a large gathering, you get more of them if using a smaller tin.
Makes 12 large or 24 small tarts
3 egg yolks
110g caster sugar
2 tablespoons cornflour
1 vanilla bean, split lengthways, seeds scraped
2 teaspoons vanilla extract
5cm strip lemon rind (optional)
1 sheet ready rolled puff pastry
Put the egg yolks, sugar and cornflour in a medium saucepan and whisk together. Gradually whisk in the cream, milk and vanilla bean (seeds only) or vanilla extract until smooth. Add the lemon rind now if using.
Place over a medium heat, cook, stirring, until the mixture thickens and comes to the boil. Remove from heat.
Transfer the custard to a bowl, cover with cling film, make sure the cling film is touching the surface of the custard to stop the custard from forming a skin, allow to cool. I actually prefer to leave the custard in the saucepan and whisk every now and then, while I prepare the pastry. This also makes the custard cool much quicker and whisking it stops a skin forming on the custard.
Preheat the oven to 190C. Lightly grease a 12-hole 80ml muffin tin or a 24-hole 30ml cupcake tin. Cut the pastry in half, and place one half on top of the other. Set aside for 5 minutes, to allow the pastry to soften slightly.
For the larger tarts. Roll up the pastry from the short side. Roll it tightly, then slice each roll into 12 x 1cm pieces.
For the smaller tarts. Roll up the pastry from the long side. Roll it tightly, then slice each roll into 24 pieces.
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