Rustic Mini Custard Tarts

1. 1

   Preheat the oven to 350u00b0F. Lightly grease cups of three 6-cup muffin pans.

2. 2

   Using a 3 1/2-inch cutter, cut 18 rounds from the pastry. Press into the cups to line bottom and sides. Prick pastry with a fork.

3. 3

   Bake for 12-15 mins, or until lightly golden. Set aside to cool.

4. 4

   Whisk sugar, egg yolks and vanilla bean paste in a medium saucepan. Mix in cornstarch. Add milk in thin stream, whisking continuously until smooth. Cook, stirring, on medium heat, for 2-3 mins, until bubbling and thickened. Reduce heat to low; simmer for 2-3 mins, stirring. Spoon 2 tbsp of custard into each crust.

5. 5

   Bake for 5-8 mins, until pastry is golden. Cool in pans 5 mins. Remove from pans; cool completely on wire rack.

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