Rustic Mini Custard Tarts

Directions

1. 1
   Preheat the oven to 350°F. Lightly grease cups of three 6-cup muffin pans.
2. 2
   Using a 3 1/2-inch cutter, cut 18 rounds from the pastry. Press into the cups to line bottom and sides. Prick pastry with a fork.
3. 3
   Bake for 12-15 mins, or until lightly golden. Set aside to cool.
4. 4
   Whisk sugar, egg yolks and vanilla bean paste in a medium saucepan. Mix in cornstarch. Add milk in thin stream, whisking continuously until smooth. Cook, stirring, on medium heat, for 2-3 mins, until bubbling and thickened. Reduce heat to low; simmer for 2-3 mins, stirring. Spoon 2 tbsp of custard into each crust.
5. 5
   Bake for 5-8 mins, until pastry is golden. Cool in pans 5 mins. Remove from pans; cool completely on wire rack.