Crust -Roll out the puff pastry very thin and lay out on plastic wrap. Spread the butter over the surface of the puff pastry and then sprinkle the pumpkin spice evenly over the butter. Gently roll the puff pastry to make nice tight cylinder. Wrap with the plastic wrap and chill for at least 2 hours in the fridge. Once chilled remove from the fridge and unwrap. Cut into approximately 1 inch discs. Lie the discs on their side and leave out of the fridge to slightly soften, just enough that you can press your fingers into the dough. Butter a medium muffin tray and place one disc into each muffin section of the tray. Dip your fingers into cold water and then start to push into the center of the dough forcing it up the sides of the muffin tray. The goal is to line the muffin tray evenly with the dough.  When each section is evenly covered set aside ready for the filling.

Filling – Warm the milk in a pot, in a large bowl cream the egg yolks and sugar until the form a nice creamy appearance. Once the milk slowly pour over the egg sugar mix while whisking. Then fill the pastry lined muffin molds bake in a 400 degree pre heated oven. Tarts should take approximately 25 to 30 minutes but you might need to turn the temperature down to 350 for the last 10 minutes to avoid burning.

When cooked remove from the oven and allow to rest for 10 minutes. Dust with pumpkin spice and icing sugar to serve.