Egg Nog Portuguese Tartlets

Method

1. Whisk yolks, sugar and cornflour in a heavy based saucepan until smooth. Gradually whisk in the egg nog and cream until smooth.
2. Cook over medium heat whisking continuously until custard is thickened and just beginning to boil. Transfer custard to a bowl and press cling wrap onto the surface to prevent a skin forming. Refrigerate until cold.
3. Sprinkle pastry with combined brown sugar and spice and fold in half. Roll up tightly along the longer side into a sausage shape. Using a serrated knife, cut pastry into 12 x 2cm rounds. Roll out rounds on a lightly floured surface to a 10cm diameter and press into 1/3 cup capacity muffin pans. Spoon cooled custard into pastry cases and flatten slightly with the back of the spoon. Sprinkle with sugar.
4. Bake at 200°C for 20-25 minutes or until golden. Cool for 5 minutes in pans before transferring to a wire rack to cool completely.