Chocolate Custard Tarts with Fresh Berries

Preheat oven to 220°C/425°F. Grease six holes of a 12-hole (⅓ cup/80ml) muffin pan.

Combine egg yolks, caster sugar, cornflour and cocoa in a medium saucepan; whisk in milk and cream until smooth.

Stir over medium heat until mixture boils and thickens; transfer to a heatproof bowl, cover surface with plastic wrap.

Cool.

Meanwhile, cut pastry sheet in half; stack two halves, press firmly.

Roll pastry up tightly from short side; cut log into six slices.

Roll slices between sheets of baking paper into 12cm (4¾-inch) rounds; press rounds into pan holes.

Pour custard into pastry cases; bake about 20 minutes or until set.

Cool in pan.

Serve tarts topped with berries; dust with sifted icing sugar.