Rustic Mini Custard Tarts - cooking recipe

Ingredients

3 None refrigerated pie crusts
1/2 cup sugar
3 None egg yolks
1 tsp vanilla bean paste
1 tbsp cornstarch
1 1/2 cups milk

Preparation

Preheat the oven to 350\u00b0F. Lightly grease cups of three 6-cup muffin pans.
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.
Bake for 12-15 mins, or until lightly golden. Set aside to cool.
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.
Bake for 5-8 mins, until pastry is golden. Cool in pans 5 mins. Remove from pans; cool completely on wire rack.