Mini Egg Custard Tarts

Method

1. Preheat oven to 200°C (400°F). Roll out the pie crust and cut into 6-8 circles. Place in a muffin tin and prick the bottom with a fork.
2. In a saucepan, combine milk, sugar, salt, and vanilla. Heat over medium heat until just simmering, then remove from heat.
3. In a separate bowl, whisk together eggs and egg wash. Gradually add the hot milk mixture to the eggs, stirring constantly.
4. Pour the custard into the pastry shells. Bake for 12-15 minutes until the custard is set and golden.
5. Let cool slightly, then dust with cinnamon before serving.