Cinnamon custard tarts

You will need:

• 375g puff pastry • Icing sugar, to serve

For the cinnamon custard, you will need:

• 20g flour

• 350ml milk

• 225g caster sugar

• ¼ teaspoon ground cinnamon • 5 egg yolks

1 Preheat the oven to 230°C, 450°F, Gas 8. 2 Place the puff pastry on a floured worktop, and roll it to a thickness of just 3mm, then place it on a baking tray and put it in the fridge. 3

Next, make the cinnamon custard. Put the flour, 50ml of the milk, the caster sugar, the ground cinnamon and the egg yolks in a bowl and whisk for 10 seconds. 4

Put the remaining 300ml of milk in a saucepan and bring to the boil. Pour the hot milk over the flour, milk, sugar, cinnamon and egg yolk mixture, whisking all the time. Continue to whisk until everything is thoroughly mixed. Pour the mixture back into the saucepan and place the saucepan on a medium heat, stirring all the time until the custard thickens. It needs to boil for two minutes, but make sure to stir it constantly to prevent the custard sticking to the base of the pan, and burning. Take the saucepan off the heat. 5

Take the rolled-out puff pastry out of the fridge and cut it into 12 discs that are 9cm in diameter. Take a 12-hole bun tray (a bun tray has smaller holes than a cupcake or muffin tray) and press the pastry discs into the holes. Divide the custard between the pastry cups and bake the tarts in the preheated oven for 8-12 minutes until the pastry and the tops of the custard are golden. Allow the tarts to cool and dust them with icing sugar to serve.