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Ingredients
- 9 large free-range egg yolks
- 1tbsp cornflour
- 350ml (12fl oz) double cream
- 1½tsp vanilla bean extract
- 175g (6oz) caster sugar
- good grating nutmeg
- 1½tsp vanilla bean extract
- 320g pack ready-roll puff pastry sheets
- 1 egg, beaten
- 2 x 12-hole muffin trays, greased
- 8½cm (3¼in) round pastry cutter
Method
Heat the oven to 170C, 150C fan, 325F, gas 3. In a bowl, beat together the egg yolks, cornflour, cream, vanilla bean extract, sugar and nutmeg until smooth.
Roll out the pastry on a floured surface and cut into discs with the pastry cutter. Press the discs into the muffin trays then divide the custard mix between them. Bake for 15 minutes, then raise the oven temperature to 200C, 180C fan, 400F, gas 6. Brush the tops of the tarts with the beaten egg and bake for a further 15 minutes or until golden.