Chinese Custard Tarts

Recipe By: Chef Ha Nguyen

1

Lightly grease a 12 hole muffin tin and pre-heat oven to 200C
2

Put egg, yolks, sugar & cornflour in a pan and mix well together then gradually add the milk until mixture is well mixed and smooth.
3

Place pan on medium heat and stir constantly until mixture thickens and comes to the boil. Remove pan from heat and stir in vanilla extract. Cover and Cool.
4

Cust pastry sheet into two pieces and place them on top of each other. Roll the pastry tightly, from the short side, into a log and cut the log into 12 even sized rounds. On a lightly floured board, roll each round into a disc (approx. 10cm) and press the pastry discs into the muffin tin.
5

Spoon in the cooled custard and bake for 20-25mins until golden on top. Leave to cool in the tin for 5mins then move to a cooling rack to finish cooling although they can be eaten warm.