3 large egg yolks
½ cup cream
½ cup milk
50 grams sugar
1 teaspoon vanilla extract
1 package of ready to use puff pastry, thawed
100 grams of unsalted butter, meltedCustard:
1. In a small pot, heat the milk over a low flame. Add the sugar and allow it to dissolve in the milk. Remove from heat and set aside.
2. In a mixing bowl, whisk together the cream, vanilla extract and egg yolks. Whisk constantly while slowly adding the milk and sugar mixture. Whisk until all the ingredients are well blended. Set aside in the refrigerator.

Pastry:
1. Take a sheet of puff pastry and paint melted butter on one side. Fold the sheet in half.
2. With a pastry roller, roll the folded pastry so that it flattens out to its original size.
3. Prepare two more sheets of puff pastry the same way.
4. Roll the three sheets into three separate cylinders. Slice the cylinders into discs a few millimeters thick. The rolled layers of dough and butter will appear like tree rings inside the pastry cylinders.
5. In a muffin pan, use your thumb to mold the sliced discs of pastry into the bottom of each muffin cup. Don’t press the dough too thin. It should be about three millimeters thick.

Egg Tarts:
1. Set the oven to 180° C.
2. Remove the custard mix from the refrigerator. Fill each of the pastry shells 80% full of custard.
3. Once the oven is ready, insert the tray of egg tarts and allow it to bake for 13 minutes.
4. Switch the oven to broil and brown the egg tarts for another 3 minutes.
5. Remove the tarts from the oven and allow them to cool a bit.
6. Serve the tarts while they’re still warm.