Chinese custard tarts

Step 1

Preheat the oven to 180°C. Grease a 12-hole muffin pan.

Step 2

Combine yolks, sugar, cream, milk and vanilla in a jug and set aside. Cut one pastry sheet in half. Sit one half on top of the other and roll up from the shortest end to form a log. Repeat with the other pastry sheet. Cut each log into 6 rounds. Roll out each round on a floured surface to make a 10cm circle.

Step 3

Press each pastry circle into a greased hole of the muffin pan. Fill the pastry shells with the custard and bake for 18-20 minutes until puffed at the edges and pale golden on top. Remove from oven and set aside to cool slightly.