Recipes+
Ingredients
Method
1.Preheat oven to very hot, 220°C (200°C fan-forced). Grease a 12-hole (2-tablespoon) flat-based patty pan.
2.Combine egg yolks, sugar, cornflour and coffee in a medium saucepan. Combine cream and milk in a small jug.
3.Gradually whisk cream mixture into egg mixture until smooth. Stir over moderate heat until mixture just comes to the boil.
4.Remove from heat; place in a medium heatproof bowl. Cover surface of custard with plastic wrap.
5.Cut pastry sheet in half; stack two halves on top of the other. From one long edge, roll up pastry to shape a log. Using a sharp knife, cut into 12 x 2cm rounds.
6.Roll each round on a lightly floured surface to 8cm diameter. Press rounds into prepared pan holes.
7.Spoon custard into pastry cases. Bake 20 minutes, or until puffed and golden. Cool in pan 5 minutes before transferring to a wire rack to cool.
8.Serve tarts dusted with icing sugar.
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