1

Preheat oven to 220°C or 200°C fan-forced. Lightly spray a 12-hole (1⁄3-cup/80ml capacity) muffin tin with oil.

2

Combine caster sugar and cornflour in a medium saucepan. Add egg yolks, milk, cream and juice and whisk to combine. Add rind and stir over low heat, stirring constantly, until thickened (do not boil). Remove from heat and discard rind. Pour into a clean bowl and stir in vanilla. Pour custard mixture into a medium bowl and cover surface with plastic wrap to stop a skin forming. Set aside.

3

Cut pastry in half and stack 1 on top of the other. Starting from 1 long side, tightly roll pastry like a Swiss roll. Cut roll into twelve 2cm-thick rounds. Place 1 round on a lightly floured surface and use a rolling pin to roll it into a 9cm circle. Repeat to make 12 pastry circles. Push pastry circles into prepared tin holes.

4

Spoon custard mixture into pastry bases and bake for 12–15 minutes or until pastry is golden and filling is set. Stand tarts in tin for 5 minutes before lifting onto wire rack to cool. Serve dusted with icing sugar.