Easy Portuguesy Tarts

Remove puff pastry from the freezer and place in the fridge while making the custard. It’s important the pastry thaws but stays cold for easy handling. Whisk egg, yolks, sugar and cornflour together in a saucepan until smooth. Mix in milk and vanilla. Add butter and heat, whisking gently, until mixture comes to the boil and thickens into a custard. Remove from heat, place a piece of plastic wrap over the surface of the custard and refrigerate until cool. Meanwhile, brush 24 patty pans with butter. Sprinkle one pastry sheet with cinnamon and lay the second pastry sheet on top, pressing down lightly. Roll up tightly into a log shape and cut into 12 spiral slices. Lay each slice flat and flatten with your hand. Using fingers, gently stretch the pastry to line patty pans, forming a cup shape. Repeat with remaining pastry. Spoon 1 tablespoon cooled custard into the centre of each pastry cup. Bake at 200°C in the upper half of the oven for 20-25 minutes until puffed and custard has a few dark brown spots. Allos to cool in the pans before removing.