Custard

1. Combine the sugar, water and vanilla in a small saucepan and heat, stirring until the sugar completely dissolves
2. Remove from the heat and pour into a small bowl
3. Add the milk and cream to the saucepan and heat until steaming
4. Add the egg yolks and cornstarch to a large heatproof bowl and whisk to combine
5. Slowly pour the warm milk and cream into the egg yolk mixture, whisking continuously until well combined
6. Add the sugar syrup into the milk mixture, whisking until combined
7. Return the custard to the saucepan and heat for 2-3 mins, whisking continuously until slightly thickened (the mixture should coat the bac of a spoon)
8. Remove from the heat and cool completely

Pastry

1. Combine the flour, water and salt and knead until smooth
2. Cover and rest for 30 minutes
3. Roll out into a large thin rectangle and spread over 1/3rd of the butter
4. Perform a single fold by visually dividing the rectangle into thirds, then fold the two outer thirds over the centre third, pinch the edges to seal
5. Then perform another single fold by dividing the long rectangle into thirds and folding the two outer thirds over the centre
6. Cover with cling wrap and place in the fridge to rest for 30 minutes
7. Uncover and roll into a large thin rectangle
8. Spread over another 1/3 of butter and perform another single fold, cover and rest for 30 minutes
9. Roll the dough into a large thin rectangle and spread over the remaining butter
10. With the shorter end of the rectangle facing you, roll the dough away from your to form a tight log
11. Wrap in cling wrap and place in the fridge to chill for 1-2 hours, or until firm
12. Cut the log into 12 rounds
13. Press the rounds into the tart moulds, working the dough out from the middle to the edges of the cupcake tin
14. Reserve in the freezer until ready to bake

Assembly

1. Preheat the oven to 250C/480F
2. Fill the tart shells 90% of the way and bake for 12 mins or until blistered
3. Cool for 5 minutes, unmould and enjoy!