1 tsp cinnamon sugar
Custard1¼ cups milk
1 Grease a 12-hole muffin pan (¹/³-cup capacity).
2 To make custard, bring milk and cream to a boil in a medium saucepan.
3 Meanwhile, whisk egg yolks, sugar, powder and paste in a medium heatproof bowl. Whisk in half the hot milk mixture. Return mixture to same saucepan.
4 Whisk over a medium heat for about 5 minutes, or until custard is thickened. Transfer to a heatproof bowl. Cover surface with plastic wrap. Refrigerate until cold.
5 Cut pastry in half. Sprinkle one half with half the cinnamon sugar. Top with remaining pastry half. Press down firmly. Sprinkle with remaining cinnamon sugar. Roll up tightly starting at one short end to form a tight roll. Cut into 12 slices.
6 Roll each slice between two sheets of baking paper to form a 10cm round. Line prepared pan holes with pastry rounds. Spoon cold custard evenly into lined holes.
7 Cook in a moderate oven (180C) for about 25 to 30 minutes, or until custard is browned and pastry is crisp. Remove from oven and stand in pan for 5 minutes. Lift out tarts and cool on a wire rack.8 Serve tarts cold.
Tip: Tarts are best made on the day of serving, as they tend to soften when stored overnight.
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