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 fill them 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.
I have since made the large ones, and oh my they were good.
For the smaller ones, the pastry is very thin, if you like it thicker, I just use two sheets of puff pastry for the recipe. Just follow the recipe exactly, only difference is when rolling the pastry, press two pastry spirals on top of one another, then roll out as per recipe, it will still be thin, but not as thin as when using one pastry spiral. You could also just cut out pastry rounds from puff pastry, however, this method has wasted pastry, and you would need 3 sheets of puff pastry for the recipe.
Now can I just add I like to make a chocolate version also, it's absolutely delicious. The recipe can be found here. Quite often I'll make both versions at the same time.
Makes 12 large or 24 small tarts
3 egg yolks
110g caster sugar
2 tablespoons cornflour
230ml thickened cream
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/170C fan forced. 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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