Vanilla and Orange Custard Tarts {I made them for Fathers Day}

This recipe is from my dads newspaper.They were so fun to make and really enjoyable to eat.My Dad even said that if he had been served them at a patisserie he wouldn't have been able to tell the difference. So it's one way to impress your friends.Also, when they've cooled down, you can check the bottom of them and if you have lines like a tree does or a swirl  then you have got lamination {I did}, which is something even people on Bake-Off couldn't all get.But, don't worry if you haven't they all taste the same.

Dietary Info:
-Contains Dairy
-Contains Gluten {I think the pastry has it in}
-Suitable for Vegetarians
-No Nuts






Ingredients:
-2 tbsp cornflour
-175ml double cream
-175ml whole milk
-1 egg
-2 egg yolks {So 3 eggs in total}
-2 tsp cinnamon, plus extra to serve
-1 tsp vanilla extract
-100g caster sugar
-320g ready rolled sheet of all butter puff pastry
-1 tsp icing sugar, plus extra to serve
-zest of 1 orange, to serve

Method:
Heat the oven to 200℃/Fan 180℃/400℉/Gas 6. Whisk the cornflour with a little of the cream to remove any lumps. Mix in the remaining cream, then add the milk, eggs,1 tsp cinnamon, vanilla, caster sugar. Put in a pan and heat to just below boiling, stirring all the time, until it starts to thicken. Remove from the heat, and cove to stop a skin from forming. Leave to cool. Slice the pastry in 1/2 width ways. Sprinkle one layer with 1tsp sugar and 1 tsp cinnamon. Lay the unseasoned piece on top of the other. Roll the layers up tightly from the short side to form a thick cylinder. Trim the edges to neaten, then cut into 12x1/2cm - thin discs. Lay them swirl side up and gently roll the discs to roughly 1cm circles, then press them into a 12 hole muffin tray, pushing he pastry up to the sides and taking care to push the pastry down where the edge meets the base, so that it's not too thick and there are no gaps. Pour the cooled custard (about 35ml per tart) into the pastry cases as near to the top as you can go. Bake for 20mins, until a little puffed and just set. Leave to cool, then sprinkle with the extra icing sugar, cinnamon and orange zest to serve.