Custard and nutmeg tarts

Method

1. Preheat your oven to 200°C and grease a 12-hold bun tin.

2. Tightly roll the pastry sheet up into a sausage shape, lengthwise. Cut the roll into twelve discs.

3. Roll each disc with a rolling pin so that they are about 4 inches in diameter. You are aiming to have an even flat circle without gaps in the pastry, which is why it is important to roll the sheet up tightly at the beginning.

4. Place the twelve discs gently into the prepared tin and place into the fridge while you prepare your filling.

5. Warm the milk to shivering, just before it boils. Set aside. Whisk the yolks and sugar until smooth and pale.

6. Gently pour the milk into the egg mixture whisking as you do. Allow the mixture to cool for about ten minutes.

7. Fill each pastry case with the custard filling, sprinkle with the nutmeg and place into the oven.

8. Bake for ten minutes then reduce the heat to 170 degrees and bake for a further fifteen minutes until the custard is set and the pastry is golden.

9. Allow to cool in the tin until the custard is firm enough to safely transfer them.