• 320g sheet of all butter puff pastry 

For the custard

• 200ml whole milk 
• 300ml double cream 
• 50g caster sugar 
• 1 juicy vanilla pod
• 1 Tbls of corn flour
• 6 large egg yolks

Pour the milk and cream into a pan. Split the vanilla pod and carefully scrape out the seeds. Add the seeds and the pod to the milk and set over a medium heat. Bring the milk and cream to the boil.

Meanwhile, whisk the egg yolks, sugar, and cornflower together in a large mixing bowl. Pour over the hot cream and milk and whisk well. Pour the mixture back into a clean heavy based pan and set it over a medium/low heat. 

Cook the custard, stirring regularly, until it’s beginning to thicken. Don’t let it get too hot. Pass the custard through a fine sieve into a bowl, cover and set aside to cool, then refrigerate.

Heat the oven to 220.c fan. Grease the tartlet tray then chill. On a lightly floured surface, roll out the pastry until it is about 2mm thick. It wants to be nice and thin.

Use a pastry cutter to cut rounds from the pastry that fit snugly into the prepared cups in the tin. Cut enough rounds to line the tins.

When the oven is up to temperature, use a jug to pour the custard into each pastry shell, coming 2/3rds of the way up the sides. When they’re all full carefully place the tray in the oven and bake for 15 – 20 minutes or until the pastry is golden brown and the custard is just set. 

Remove and allow to cool before serving.