Custard tartlets

Work the cold pastry sheet straight out of its plastic; no flour is needed on the bench.

Cut discs a size larger than the tin's opening, since the pastry is pushed down inside and comes only halfway up otherwise.

Cut discs across the whole sheet, packing them in.

Lift away the offcuts while the pastry is really cold, or it is hard to remove; gather and re-roll them for extra tartlets.

Press each disc into the non-stick tin, taking the non-sticking side, to form a tartlet case.

Chill the cases 5 minutes until solid.

Spoon the rum-flavoured pastry cream into each case.

Bake 30 minutes at 200 degrees Celsius, or 392 Fahrenheit.

Fill each case only about halfway: the puff pastry puffs and the pastry cream grows, and an overfilled case overflows into one large pastry-cream cake.

If it has overflowed, lift the excess off with a fork -- it does not stick -- and push it back into the case.

Turn the tartlets out with a fork; they release without butter in the tin.