Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Lightly grease a 12 hole bun or muffin tin.
Unroll the pastry and remove the lining sheet, then reroll to form a log of pastry. Cut into 1.5cm (½in) thick slices.
Lay each piece on a lightly floured surface and roll out each round until they are 9cm (3½in) in diameter. Press each round into the prepared tin.
Place the custard powder and sugar in a bowl with the vanilla paste and egg yolks. Add a little milk and whisk to form a smooth paste.
Heat the milk with the cream in a saucepan until almost boiling. Gradually whisk the hot milk into the egg yolk mixture, then return to the pan. Heat gently stirring constantly until the custard thickens slightly.
Divide the custard equally between the pastry cases and bake for 20 – 25 minutes until the pastry is crips the custard is set and beginning to brown on the top. Allow to cool and serve cold