Pre heat oven to 200°C.

Roll the puff pastry sheets into a tube, then cut into 6 even sized pieces.  Stand each mini tube on it’s end, then use your palm to squash it flat.  Roll out quite thin, then press into each hole in a muffin tray, make sure you go right up the sides or the custard will spill out.  (you don’t need to grease or line the tray)

Whisk together all the custard ingredients in a bowl or jug. (a jug makes it easier to pour into pastries)

Bake in the oven for 8 minutes.  Take out and use a teaspoon to press down in the centre of each.  Fill each with custard, turn the oven down to 180°C and bake for 15-20 minutes.  They are ready when the custard stops jiggling.

While the tarts are still warm, whisk together the icing ingredients and dollop a spoonful onto each tart.