- prep: 20 mins
- cook: 20 mins
- total: 40 mins
- Servings: 12
- Yield: 12 tarts
- 1 cup milk
- 3 tablespoons cornstarch
- ½ vanilla bean
- 1 cup white
- 6 yolks
- 1 (17.5 ounce) package frozen puff pastry, thawed
- Preheat oven to 42 degrees F (22 degrees C.) 12 muffin cups, the bottom and sides of the oven are lightly grated.
- Pour milk, maize starch, and vanilla into a saucepan. Cook until mixture thickens, stirring continuously. In a medium bowl, place the yolks. Whisk into eggy yolks slowly 1/2 cup of hot milk blend. Apply the yolk mixture to the remaining milk mixture slowly and whisk continuously. Cook, continuously whisk, or thicken for 5 minutes. Remove the bean from vanilla.
- Combine pastry-lined muffin cups with a blend and bake for 20 minutes in the preheated oven, or to golden brown crust and brown slightly to top filling.
336 calories; 18.2 g total fat; 104 mg cholesterol; 114 mg sodium. 38.7 g carbohydrates; 5 g protein;