Portugese Custard Tarts

Cant believe I've been forking out $2.50 a piece for these babies.  They're really easy to make!  Especially if you use ready made frozen puff pastry like I do

In a heavy saucepan, bring 155ml cream and 115ml milk to boil on medium heat. While it is heating, cream together 2 egg yolks and 80g caster sugar until colour pales and ribbons form when beats are lifted from the mixture. With the beaters running, mix in the hot milk-cream mixture gradually.  The put the mixture back into the saucepan and heat gently for about 8 minutes, stirring constantly.  Put this in a pouring jug to cool to room temperature.

Defrost 2 sheets of puff pastry; use butter puff if you're brave because ti's very floppy and hard to work with.   Roll the pastry up into a log and cut into 6 even pieces. Place a piece flat end down in a well buttered muffin tray and push down and out with wet fingers to make the tart casing. Take care you do not have holes or the custard will leak below and form a sticky caramel.  Fill the tart shells 1/3 full and bake at 200 degrees Celsius for 15 to 20 minutes.  By the way, don't be greedy like me and put too much custard in the tarts.  The filling will puff up in the oven and it'll overflow down the sides to make a sticky mess.  Blackened bits on top of the custard is desirable and that's how you know it's ready.