- Yield: 12 tarts
- 13 oz (375 g) puff pastry, rolled out to 3 mm (⅛ in) thick and placed in the fridge to chill
- Icing sugar, to decorate
For the Cinnamon Custard
- ¾ oz (20 g) plain flour
- 12 fl oz (350 ml) milk
- 8 oz (225 g) caster sugar
- ¼ tsp ground cinnamon
- 5 egg yolks
How to Make It
- Preheat the oven to 230°C (450°F), Gas mark 8.
- Make the cinnamon custard. Place the flour, 50 ml (2 fl oz) of the milk, the caster sugar, cinnamon and the egg yolks in a bowl and whisk for 10 seconds.
- Place the remaining 300 ml (½ pint) milk in a saucepan and bring to the boil. Pour onto the egg yolk mixture, whisking all the time, and continue to whisk until thoroughly mixed. Pour back into the saucepan, place on a medium heat and stir all the time until it thickens – it needs to boil for 2 minutes. I use a wooden spatula for this, but if it goes lumpy you can use a whisk. Take off the heat.
- Take the pastry out of the fridge and cut into twelve 9 cm (3½in) discs. Take the bun tray and press the discs into the cups. Divide the custard out among the cups and bake for 8–12 minutes until the pastry is golden. Allow to cool and dust with icing sugar to serve.