2 whole eggs and 4 egg yolks
230 g caster sugar
60 ml cornflour – (it is 4 slightly heaped tablespoons) [Maizena]
400 ml cream
400 ml full cream milk
20 ml vanilla extract
3 ml salt
1 roll Woolworths Puff Pastry – I prefer theirs, because it is buttery!
Make the custard first, so that it can cool.
Remove the roll of pastry form the packet and keep it in its rolled status.
Cut it into 24 discs.
Lightly oil 2 muffin pans or 24 small tin foil pie cups.
Now use your rolling pin and on a very lightly floured surface, roll out the discs to about 8cm in diameter.
Place in the bottom of a muffin tin or tin flour pie cups.
Keep refrigerated until needed.
Make the custard.
Whisk together the eggs, egg yolks, vanilla, salt and cornflour.
Slowly add the milk and cream and whisk until the mixture is lump free.
Pour this mixture into a pot and cook it on medium heat (while stirring constantly) until the mixture is lush and thick.
Pour the custard into a bowl, cover with plastic to prevent a skin form forming and cool completely.
Preheat oven to 200 C.
Once the custard is at room temperature, spoon it into the 24 pastry cases.
Use a teaspoon and drizzle each tart with a few drops of vanilla extract.
Bake for 20 minutes or until slightly charred.
Remove from oven, dust with icing sugar and eat while still piping hot.