Mini Puff Pastry Custard Cups with Apricot Jam

Method

1. Preheat oven to 200°C (400°F). Roll out puff pastry and cut into 12 small circles. Place in a muffin tin and trim edges.
2. In a saucepan, heat milk, sugar, salt, and vanilla over medium heat until sugar dissolves.
3. Whisk egg yolks in a bowl, then gradually add a small amount of hot milk to temper them.
4. Return all mixture to saucepan and cook over low heat, stirring constantly, until thickened.
5. Pour custard into prepared pastry cups and refrigerate for at least 2 hours.
6. Before serving, spread a thin layer of apricot jam on top of each tart.