Egg Custard Tarts

Pre-heat oven to 400°F (200°C). Lightly grease 12 cups of a muffin pan.

Unroll puff pastry sheet and re-roll into a tight log. Cut log crosswise into 12 equal rounds (each about ¾ inch/2 cm wide). Place one round, cut side down, on lightly floured work surface. Using a floured rolling pin, roll into a 4-inch (10 cm) circle (rough edges are okay), lifting and flipping over as you roll if dough starts to curl. The pastry will be very thin. Gently press each circle into prepared muffin cup, pressing on the bottom, then up the sides to the rim. Refrigerate while preparing filling.

In large bowl, whisk together egg yolks and sugar until well combined.  Add vanilla and nutmeg. Slowly whisk in creams. Strain mixture through a fine-mesh sieve into large glass measure.

Fill each pastry cup with egg mixture, dividing equally, until about two-thirds full.

Bake for 20 to 25 minutes or until golden and puffy.

Let cool on racks for 10 minutes. Serve warm or at room temperature. 

Tip: Refrigerate cooled tarts in an air-tight container for up to 2 days (or freeze for up to 1 month and thaw overnight in the refrigerator). Re-heat on a baking sheet in a 350°F (180°C) oven for 5-10 minutes.
Tip: Frozen tart shells can also be used in place of puff pastry. Use 18 shells (each 2-½ inches/6cm diameter), thawed, place on a baking sheet and fill two-thirds full. Bake as directed.
Tip: For best results, keep puff pastry cold until ready to bake. If your kitchen is warm while you are rolling pastry, keep half of the rounds refrigerated while you roll the first half. Make sure the pastry cups are well chilled before filling.
Tip: Freeze egg whites and use to make meringues.
Tip: Tarts can be frozen up to three months.