Portuguese Custard Tarts Recipe

Preheat oven to 200°C/ 180°C Fan/ Gas Mark 6.

Roll out the puff pastry and cut into circles to fit muffin tin.

Press the pastry circles into muffin tin and refrigerate.

In a bowl, whisk the egg yolks and sugar until pale and fluffy.

Mix in corn flour to thicken the mixture.

Heat the milk and vanilla extract in a saucepan but do not let it boil.

Pour the heated milk into the egg mixture, whisking constantly.

Return the custard mixture to the saucepan and cook over low heat until thickened.

Spoon the custard into the pastry shells and bake until set.

Sprinkle with cinnamon if desired.