DH had been eating two eggs a day for quite sometime now but cuts out an egg yolk each time... so I do have a fair amount of frozen yolks.... so finally made egg custard tarts last night!
I cut each piece of store-bought puff pastry sheet into strips and rolled two pieces, one after the other to make one tart cup.
Preheat the oven to 180 degrees celsius. Sprink or grease your muffin trays.
Dust your bench with icing sugar (I read flour! LOL) and then roll out your puff pastry until thin; cut into circles and press into your tray, then allow to rest for half an hour.
In a pot, bring 700ml of cream and vanilla to the boil (if using a vanilla pod, scrape it and add that as well as the pod to the cream - discard afterwards).
Fill each pastry till about 3/4 full, then place in the oven. Bake for 20 minutes or until set.
**28 tarts from cut strips of puff pastry! Good thing, cos I had quite a fair bit of egg custard from above recipe. Frozen egg yolks tends to expand.