1. Preheat your fan-forced oven to 200ºC. Spray a 12 hole patty pan with baking spray. Cut 12 circles in the pastry sheets – I find an egg ring is the perfect size {around 8cm in diameter}. Make holes in the base of the pastry with a fork.
2. Bake the tart cases for 10 minutes, until golden. Remove and keep aside, leave the oven on.
3. In a medium-sized bowl, whisk the eggs yolks, vanilla extract and sugar until all combined. Add in the cornflour and mix. Add 1/4 cup of the milk, until combined, and then mix in the rest and whisk until smooth. Transfer to a large saucepan.
4. Over medium heat stir the custard mix constantly for around 10 minutes, or until custard just comes to the boil.
5. Feel each pastry case with custard and bake for 10-12 minutes, or until the pastry is golden.
6. Mix together the sugar and cinnamon in a small bowl, and sprinkle over the top of each tart.