Preheat your oven to 190C.

Lightly grease some individual muffin/cake tins.

Roll out your pastry on a lightly (gluten free) floured surface so that you can cut out around 12 discs. My cutter was 11cm across, a slightly smaller one wouldn't matter but 11cm was ideal.

Gently fit each of the discs into the moulds, make sure the pastry overlaps the top of the moulds a little.

To make the egg custard filling beat together 7 egg yolks with the caster sugar until its creamy and slightly paler in colour.

Warm the milk in a saucepan gently, but don't let it boil.

Pour the warm milk over the egg & sugar mix and stir thoroughly. There will likely be lots of bubbles on top.

Place the mixture into a jug so it is easier to pour.

Pour the custard into each of the pastry cases, you can fill them almost to the top if you like!

Grate nutmeg over the top of each tart.

You might also like to glaze the pastry with a little egg yolk to make it golden!

Carefully place the tarts in the oven for about 25 minutes. Make sure you don't overcook them, they will cook in their tins a little more once they are taken out!

Leave the egg custard tarts to cool for about 30 minutes before removing them from the tin. (Very gently ease them out!)

Enjoy! I guarantee they will taste amazing :)