QUICHE STYLE CUSTARD TARTS

Preheat your oven to 200 deg C. Place 180 ml of water in a medium saucepan with 1 dsp of vanilla extract , 165 gm of castor sugar , the rind of 1 lemon , over a low heat until the sugar has dissolved and the liquid has thickened slightly. Remove the lemon rind . In a separate bowl add 35 gm of cornflour to 125ml of milk and mix until smooth . Now add 3 lightly beaten egg yolks and whisk to combine . Add 250ml of milk to the sugar mixture in the saucepan along with the egg mixture and whisk to combine . Bring this to a slow boil , stirring all the time , until the mixture has thickened . Set aside and allow to cool completely . I use puff pastry sheets . Spray a 12 hole 1/2 cup capacity muffin pan and lightly sprinkle the pan with fine polenta . Lay the sheets out on your bench and use a 10cm pastry cutter and cut out 12 rounds . carefully press the rounds into the muffin pan . Divide the custard between the pastry cases and smooth the top . Bake in the preheated oven for 25 minutes or until the custard is golden and blistered . Allow to cool in pan for 5 minutes ,then turn out to a wire rack to cool completely .