Ingredients:

• 1 egg plus 2 yolks
• 115g castor sugar
• 2 tbsp cornflour
• 400ml milk
• 2 tsp vanilla extract
• 1 sheet puff pastry

Method:

1. Preheat oven to 200C.
2. Lightly grease a 12 hole muffin pan.
3. Put eggs, sugar and cornflour in a pan and whisk until smooth.  Gradually add the milk and whisk until smooth.
4. Place pan over medium heat and cook, stirring often until mixture thickens and boils.  Remove from heat and stir in vanilla extract.  Transfer the custard to a bowl and cover with cling film to stop a skin forming and leave to cool.
5. Cut pastry sheet in half and put the halves on top of each other.  Leave for 5 minutes.  Roll up pastry tightly from the short end and cut the pastry into 12 1cm rounds.  Lay each pastry round on a lightly floured board and roll out to approx 10cm diameter. 
6. Press pastry rounds into muffin holes.  Spoon cooled custard into pastry cases and bake for 20-25 minutes until pastry and custard are golden.  Leave tarts in tin for 5 minutes and then transfer to wire rack to cool completely.
7. EAT! They are very good and easy to make!