Steps

1. Lightly grease the inside of muffin tins with Vegetable Oil.
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2. Roll out the frozen puff pastry and cut out circles of approximately 10.5cm using a cookie cutter. Tip: Work with the pastry when it's semi-frozen. If it sticks to the rolling pin, dust it with All-Purpose Flour or Cake Flour.
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3. Line the muffin tins with the cut puff pastry circles.
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4. Prick the bottom and sides of the pastry with a fork to create air holes. Tip: This prevents the pastry from puffing up too much.
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5. Line with aluminum foil or parchment paper, and place weights (raw rice or azuki beans) on top.
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6. Place on a baking sheet and bake in a preheated oven at 200°C (390°F) for 15 minutes.
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7. Gather the leftover puff pastry, roll it out to the same thickness as the original sheets.
   🕒 05:03
8. Brush the surface of the rolled-out pastry with Milk and sprinkle with Granulated Sugar.
   🕒 05:24
9. Cut the pastry into bite-sized pieces and arrange them on a baking sheet lined with parchment paper.
   🕒 05:36
10. Bake in a preheated oven at 200°C (390°F) for 15-20 minutes. (Variation pastry is ready)
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11. Remove the aluminum foil and weights from the baked pastry shells.
    🕒 06:17
12. Return the pastry shells (without weights) to the oven preheated to 200°C (390°F) and bake for an additional 5 minutes. Tip: This ensures the bottom of the shells are thoroughly cooked.
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13. In a saucepan, add the 2 Egg Yolks and lightly whisk them. Tip: Use a silicone whisk to avoid scratching the pan.
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14. Add 100ml Milk and mix well.
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15. Add 40g Granulated Sugar and mix quickly.
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16. Add 100ml Heavy Cream and mix well.
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17. Sift in 10g Cake Flour and mix well to avoid lumps.
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18. Heat over medium-low heat, stirring constantly to prevent scorching, until thickened. Tip: As it thickens, increase your stirring speed and slightly reduce the heat. Once the mixture is uniformly thickened, stir rapidly over low heat for about 1 minute.
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19. Remove from heat and let the custard cool. Adjust sweetness by adding more Granulated Sugar if needed.
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20. Spoon the custard into the pre-baked tart shells.
    🕒 09:07
21. Bake in a preheated oven at 200°C (390°F) for 15-20 minutes.
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22. Let cool after baking. Tip: Baking times may vary depending on your oven, so adjust as needed. Start by working with semi-frozen puff pastry.
    🕒 09:35