Detailed Directions and Instructions
Step 1: Prepare the Puff Pastry
Roll out the puff pastry on a lightly floured surface. Cut the pastry into circles that will fit into the wells of a muffin tin. Press each circle into the bottom and up the sides of the muffin tin to form the tart shells.
Step 2: Make the Custard Filling
In a saucepan, combine the milk and heavy cream. Heat over medium heat until just simmering. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Gradually whisk in the hot milk mixture, and then return the mixture to the saucepan.
Step 3: Cook the Custard
Cook the custard over medium heat, stirring constantly until it thickens, about 5-7 minutes. Once thickened, add the vanilla extract and stir to combine. Remove from heat and let it cool slightly.
Step 4: Preheat Oven
Preheat the oven to 400°F (200°C).
Step 5: Fill the Tart Shells
Carefully pour the custard mixture into each puff pastry shell, filling them to the top.
Step 6: Bake the Tarts
Place the muffin tin in the preheated oven and bake for about 15-20 minutes, or until the tops are puffed and golden brown.
Step 7: Cool and Serve
Allow the tarts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
Note 1:
Ensure the puff pastry is thawed completely before use for better handling.
Note 2:
For a deeper caramelization on the tops, you can use a kitchen torch to brown the custard just before serving.
Note 3:
These tarts are best enjoyed fresh, but they can be stored in the refrigerator for a day or two if needed.
Note 4:
Feel free to adjust the sugar level in the custard filling according to your taste preference.
