Portuguese egg tart matched with Rose Marzipan and mint tea

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Ingredients

Preheat oven to 220 Deg C
Combine the milk and sugar.
Heat it in the pot over medium heat to just before boiling.
In a separate bowl whisk the cream, vanilla and egg yolks.
Add the milk and whisk.
Refrigerate till needed.
Cut the puff pastry into 3 equal parts, then brush with the melted butter and stack on top of each other.
Roll them together to make a cylinder and then cut them into thick rings.
Roll out to fit the tart mould, push the pastry into the rings.
Remove the custard mix from the fridge and fill each tart to 80% Place in the oven for 13 minutes and then turn the grill in the oven or place tarts under a salamander for a further 3 minutes or till the top is golden.