Strawberry Portuguese Tarts

Method

1. Combine the yolks, sugar and cornflour in a heavy based saucepan and gently whisk until mixture is smooth. Gradually whisk in the cream and milk until smooth, then add lemon rind.
2. Cook the egg mixture over medium heat, whisking continuously until custard is thickened and has come to the boil. Remove from heat before removing lemon rind and whisking in the vanilla extract. Transfer the custard to a bowl and cover with cling wrap ensuring that the cling wrap is touching the surface of the custard to prevent a skin from forming on the surface. Allow custard to cool completely.
3. Fold puff pastry in half and roll up tightly beginning from the longer side to create a sausage shape. Using a sharp knife, cut pastry into 12 x 2 cm rounds. Roll out a pastry round on a floured surface until 10cm in diameter and press into a buttered 1/3 cup capacity muffin pan hole. Repeat with remaining pastry.
4. Spoon 1/2 teaspoon strawberry jam in the base of each pastry case. Spoon cooled custard into pastry cases.
5. Bake at 200°C for 20-25 minutes or until pastry and custard is golden. Cool for 5 minutes in pans before transferring to a cooling rack to cool completely.