Custard Tarts

Method

1. To make the pastry, pour the flour into a large bowl, then add the chopped butter, mixing it together with your fingertips until it resembles breadcrumbs.
2. Stir in the sugar, then pour the egg yolk and vanilla essence into the mixture and work it with your fingers until it comes together to form a soft dough.
3. Lightly flour a work surface and tip the dough out onto it, then shape the dough into a ball. Flatten it with your fingers to a disc and wrap it in cling wrap. Leave the dough in the fridge to chill for 30 minutes.
4. Preheat the oven to 200C.
5. Roll the pastry out onto your lightly floured work surface.
6. Cut out twelve discs and line your muffin tray with the pastry circles. The pastry should overlap the top of the moulds by a few millimetres (so that you can pattern the edges with a fork if you wish).
7. For the custard filling, beat the egg yolks and sugar together in a separate bowl until pale and creamy.
8. Warm your milk in a saucepan, then pour it onto the egg yolk mixture and stir well, until it creates little bubbles.
9. Transfer the custard mixture into a pouring jug, then fill each of the tart cases.
10. Sprinkle a small pinch of ground cinnamon or nutmeg on top, to taste.
11. Bake the tarts in the oven for around 25 minutes, turning the temperature down about 20 degrees for the last 10. When the custard has a slight dome, you’ll know it is baked through. Don’t let the dome swell too much, or it will overcook.
12. Cool for around 30 minutes, and then carefully remove from the moulds.