Ingredients; Puff Pastry x 2 Sheets, Custard Powder, Milk, Sugar and Teaspoon cinnamon
Make approximately 2 cups of custard according to directions on the packet. However try to make the custard much thicker than ordinary. I just used an additional 2 spoons of custard powder.
Pre heat oven to 180 degrees. Grease a 12 pan muffin tray. Cut each sheet of pastry into 4 squares. Line each muffin hole with one square of pastry. Roll up balls of alfoil and place on top of pastry to enable the pastry to be blind baked. Place pastry cases in oven for 15 minutes. Remove from oven. Fill each pastry case with a couple of spoons of custard, sprinkle with cinnamon. Place tarts back into oven until pastry is fully cooked. Serve immediately whilst warm, however I still ate mine cold and they were just as nice.
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