Bring the milk, cream and vanilla to simmering point slowly over a low heat.
Whisk the yolks, sugar and cornflour together in a bowl until well blended.
Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk.
Return to the pan, and over a low heat gently stir with a wooden spatula until thickened.
Pour the custard into already cooked mini tarts and refrigerate. Sprinkle with cinnamon and serve.
Short Crust Pastry
Rub together the flour, butter and sugar
Now add the egg yolk and water
Mix until just combined and form a ball
Wrap the ball using clingfilm and chill.
Roll and line a pie pan to make a crust.
Bake at 180 for 8 mintues. Fill with filling and return to oven until cooked.