The Spicery. I'm going to dedicate a whole post to this wonderful company as they have completely broadened my cooking horizons!
These little tarts are a favourite of my husbands and I made two batches of them for his godsons' naming ceremony this weekend. When I checked back at the end of the buffet there was not one left!
For 12 tarts you will need:
300 ml Jersey milk (or really good quality whole milk if you can't get Jersey)
4 medium eggs
130g caster sugar
2 sheets ready rolled puff pastry (make your own if you really want to impress!)
2 cinnamon quills
1 bourbon vanilla pod (or 1 tbs vanilla bean paste)
1 tsp ground cinnamon
A muffin or yorkshire pudding tin
A pastry cutter
Pre-heat the oven to 220*C / gas mark 9
Grease your muffin tray
Cut the pastry into rounds, slightly larger than the diameter of the moulds and press the pastry to cover the sides and the base
Separate the eggs and beat the yolks. Hang onto the whites if you fancy starching your nun's habit (or making pavlova).
Pour the milk and cornflower mixture into the egg yolks, stirring continuously. There should be no lumps! Fill the pastry cases to just below the top and carefully place in the top of the oven.