3/8 cup sugar
2 tbsp cornstarch
1 1/2 cups milk
2 egg yolks
1 tsp vanilla extract
12 oz package ready-made puff pastry
flour for rolling
Procedures : Place the sugar in a pan with 5 tbsp of water and gently bring to a boil, stirring until the sugar dissolves.
Dissolve the cornstarch in a little of the milk. Whisk the remaining milk, egg yolks, vanilla extract, and cornstarch mixture into the sugar syrup. Gently bring to a boil, stirring until smooth and thickened. Cover the custard and allow to cool.
Open out the sheet of pastry and roll out a little more to a thickness of 1/8 inch. Cut the pastry into 4 inch circles and use them to line a small bun pan. Refrigerate until the custard is cool.
Preheat the oven to 400 F. Spoon the cooled custard into the tart cases and bake for 20 minutes until the tarts are golden brown.
Serve warm or at room temperature.