Servings 12 / Prep time 20 mins, Chill time 30 mins / Cook Time 30 mins

1. Lightly grease a 12 hole muffin/cupcake tray.
2. Using a round cookie cutter which is approx. 2 cm wider than the holes in your tray, cut 12 circles of pastry. We used a 9cm cookie cutter and got 12 circles out of the pastry.
3. Press each circle into the holes of the tray, pushing out any trapped air pockets. Place the pastry cases into the fridge for 30 mins.
4. Line each pastry case with squares of scrunched up greaseproof baking paper and fill with baking beans/rice.
5. Bake in a preheated oven at 180°C/160°C fan for 10 mins, then remove the baking beans/rice and baking paper and bake for 5-10 mins more, until the pastry looks evenly baked.
6. Remove the pastry cases from the oven and set aside. Reduce the oven temperature to 160°C/140°C fan.
7. Add the milk and cream to a small saucepan and bring to a gentle simmer over a medium heat. Do not boil.
8. While the milk and cream are heating, whisk the egg yolks, sugar and vanilla extract in a separate bowl until pale.
9. Pour the hot milk and cream over the egg mixture while continuously whisking.
10. Mix in the peach flavouring and food colouring.
11. Pour the custard through a sieve and into a jug.
12. Let the custard stand for 5 mins, then remove any foam which has formed on top.
13. Fill each pastry case as close to the top as possible and sprinkle the ground cinnamon over the tops.
14. Pop the tarts into the oven for 15-20 mins, the custard should have a slight wobble and no longer be liquid.
15. Let the tarts cool in the tin for 15 mins before removing.