Chai-spiced custard tarts

Instructions

1. To make the chai syrup, lightly toast the black tea, cinnamon sticks, cloves, cardamom pods and star anise and ginger in a frypan over a medium heat until fragrant. In a medium saucepan combine the water, sugar and toasted spices. Stir over medium heat until sugar dissolves and then bring to the boil. Lower the heat and simmer, stirring occasionally for 15 minutes or until reduced to a medium syrup consistency.  Stir in the vanilla bean paste. Strain through a fine sieve and set aside to cool.  (This will make about 1 cup of syrup.)
2. Preheat oven to 210°C (190°C fan-forced). Brush a 12 hole 80 ml (⅓ cup) capacity muffin tin with the melted butter to grease. 
3. To make the chai custard filling, use a balloon whisk to whisk together the egg yolks, whole egg, sugar and cornflour in a medium saucepan until well combined and smooth. Gradually whisk in the milk and then the cream. Heat the custard mixture over a low heat stirring constantly with the whisk until the mixture thickens and comes to a simmer.  This will take about 20 minutes.  Stir in 2½ tbsp of the chai syrup and simmer for a further 3 minutes.  Remove from the heat and transfer the custard mixture to a heatproof bowl and cover the surface with plastic wrap (this will help stop a skin from forming). Place in the fridge for 1 hour, stirring occasionally, or until cooled to room temperature.  
4. To prepare the pastry, lightly flour your bench. Divide your pastry into two portions and roll out two 24 cm x 24 cm squares. Combine the sugar and cardamom and sprinkle half evenly over one of the pastry sheets. Cover with the remaining pastry sheet and then sprinkle over the remaining cardamom sugar. Use a rolling pin to roll over the pastry sheets to press the two sheets together. Firmly roll the two sheets of pastry together into a log. Use a sharp knife to cut the pastry log into 12 even portions.  You may need to trim the edges of your log before dividing the portions.  This will help to make sure they are even. 
5. Place a pastry portion cut side up on a lightly floured bench top.  Use the back of a clean round drinking glass to flatten, and then use your rolling pin to roll into a 10 cm in diameter circle.  Using your fingertips, gently press the pastry round into a muffin tin hole.  Repeat with the remaining portions to make 12 pastry cases in total. 
6. Spoon the cooled custard mixture evenly into the pastry cases.  Bake in preheated oven for 25-30 minutes or until pastry is crisp and the custard is a light golden colour. 
7. Stand the tarts in the muffin tin for 5 minutes before transferring to a wire rack to cool to room temperature.  This will take about 30 minutes. If desired, serve with a drizzle of the remaining chai syrup.