Custard Tartlets

Ingredients

Whisk 4 egg yolks with 75 g castor sugar until pale.
Once pale, gradually add 140 ml NESTLÉ Dessert & Cooking Cream until the two are well mixed together.
In a small saucepan, bring mixture to a simmer, stirring continually.
As mixture starts to thicken, remove from heat.
Continue to stir until mixture begins to cool down.
Preheat oven to 180˚C.
Roll 1 x 400 g defrosted puff pastry out onto a cold flat surface that you have dusted with flour.
Once rolled out, cut out 12 x 8-cm-wide rounds out (using a cutter or lid).
Place puff pastry rounds into mini muffin tray cups using your thumbs to press down and around so that the pastry is firmly in the cup.
Pour the cooled custard mix into each cup (fill to the top).
Bake for 25 mins.
Serve dusted with icing sugar.