Custard tarts

1.Preheat oven to 160°C. Lightly grease two 12-hole shallow patty pans.

2.Using on 8cm cutter, cut rounds from pastry. Ease into pans.

3.Using electric beaters, beat eggs and sugar in a small bowl until pale and creamy. Beat in milk and food colouring, if using, until well combined.

4.Pour filling into prepared pastry cases. Bake for 30-35 minutes until pastry is golden and filling just set. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or cold.