Cinnamon and Custard Tarts

Ingredients

• Oil spray, to grease
• 1 sheet (25 x 25cm) ready-rolled frozen shortcrust pastry, just thawed
• 160ml (2/3 cups) thick vanilla custard
• 1/2 tsp ground cinnamon

Method

1. Preheat oven to 200°C. Grease 30ml (1 1/2-tbs) mini muffin pans with oil spray. Use a 9cm-diameter pastry cutter to cut 8 discs from the pastry. Line the prepared pans with the pastry discs. Use a fork to prick the bases. Bake in oven for 8-10 minutes or until golden and crisp. Set aside for 10 minutes to cool slightly.
2. Spoon the custard evenly among pastry cases and sprinkle with a little cinnamon to serve.