INGREDIENTS
• 1 cup (250 ml) Clover fresh cream
• ½ cup (125 g) Clover milk
• 3 egg yolks
• ½ cup (125 ml) castor sugar
• 1 tablespoon (15 ml) cornflour
• 2 teaspoons (10 ml) vanilla extract
• 1 roll (400 g) ready-made puff pastry, defrosted
• 1 tablespoon (15 ml) icing sugar
To serve
• 1 tablespoon (15 ml) icing sugar
Method
1. Place the cream and milk into a pan and bring to the boil. Remove from the heat.
2. Whisk the egg yolks, castor sugar and cornflour together. Add the hot milk mixture and whisk to combine.
3. Return the mixture to the pan and cook over a low heat, stirring until it thickens. Remove from the heat and stir in the vanilla extract. Allow to cool. Cover the mixture with cling wrap to prevent it from forming a skin.
4. Preheat the oven to 190 °C and grease a muffin pan.
5. Unroll the pastry and cut it in half. Place one half directly on top of the other and roll tightly to form a log shape. Cut into 12 slices. Place each slice onto a lightly floured surface and roll out into a slightly larger round. Press one round into each of the 12 holes in the muffin pan.
6. Spoon the cooled filling into each pastry case and bake for 20 to 25 minutes, or until cooked and golden. Preheat the oven to grill. Dust the tops of the tartlets with icing sugar and place under a hot grill for 1 to 2 minutes. Allow to cool.
To serve
7. Dust with additional icing sugar if desired.
