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1
Make the basic shortcrust pastry.
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2
When you've finished folding it, roll it out into a 20x15 cm rectangle, then roll it up.
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3
It should look something like this.
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4
Chill the dough in the fridge for about 30 minutes.
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5
(If the dough is still cool to the touch and easy to handle, you can skip this step and continue preparing the dough in Step 8).
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6
Prepare the egg mixture.
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7
Whisk the egg yolks with a little warmed milk in a bowl.
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8
Mix in the sugar and cornstarch, then stir in the rest of the milk.
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9
Strain the egg mixture into a heatproof container.
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10
Microwave at 700 W for about 2 minutes until it's slightly thickened, stirring it once halfway through.
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11
Mix well, cover the surface with plastic wrap and chill.
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12
Line the muffin pan with the shortcrust prepared in Step 3: First, divide up the dough.
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13
Press the pie crust into the muffin pan.
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14
(Press it in the bottom of the pan and stretch it to fit.)
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15
Work quickly or the dough will get soft and be hard to handle.
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16
You can also roll the dough out into circles between sheets of plastic wrap.
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17
(This is different from the original recipe, but I do it this way when the dough is too soft.)
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18
Chill the pan in the fridge for 20 minutes.
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19
Mix the heavy cream into the chilled custard mixture from Step 7.
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20
Lastly, stir in the vanilla extract.
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21
The smooth and creamy custard is ready.
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22
Fill the tart shells with the custard.
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23
Bake in a preheated oven at 250C for approximately 20 minutes.
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24
It the tops look like they're getting burned, cover with a sheet of aluminum foil.
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25
Done.
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26
These are absolutely the best eaten piping hot, right out of the oven.
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27
But then again, I also love them ice cold.
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28
I just can't seem to make up my mind...
