Rachel Khoo: Tart it up

Preheat the oven to 220C (200C fan). To make the filling, whisk the egg yolks with the sugar until pale, then incorporate the cornflour until you get a smooth paste. Heat the milk, cream and vanilla bean paste in a medium pan and bring to scalding point.

Add a splash of this to the egg yolk mixture, whisk vigorously, then incorporate the rest. Return the mixture to the pan and stir over a low heat until it thickens (this will take about 15 minutes). Do not let it boil or it will split. Cover with cling film touching the top of the surface (otherwise it will form a skin) and set aside to cool.

Dust the work surface with half the caster sugar and the cinnamon and roll out the pastry to a 15cm x 20cm rectangle. Dust with the remaining sugar and press it in with the rolling pin. Starting from the longer side closest to you, tightly roll up the pastry, then cut into six pieces. Take one piece and place it spiral side up in a hollow of a non-stick six-hole muffin tin. Use your thumb to push the dough outwards, evenly lining the base and sides. Repeat with the remaining pieces.

Add a spoonful of eggy custard to each hollow, leaving a 1cm gap at the top. Cook in the oven for 30 minutes or until the pastry is very crisp and the filling is puffy and slightly scorched. Remove from the tin and cool on a wire rack. Best eaten the same day.