Preheat the oven to 200ºC.

Unwrap the pastry and cut 4 rounds (12cm each in diameter) to fit a 10cm x 2 cm quiche pans. Line the pans with the individual pastry circles and refrigerate to chill.

Bring to a boil the sugar, water, cardamom and vanilla, and simmer until the liquid becomes syrupy. Remove from the heat and pour half the syrup into a bowl (it will be used later to drizzle over the baked tarts). Discard the vanilla pod. Combine the milk, cornflour and egg yolks until the cornflour has dissolved. Pour the mixture back into the saucepan with the remaining syrup. Turn up the heat and stir until the mixture thickens, making sure it doesn’t burn. Remove from the heat and cool. Divide into the 4 pans and bake for 20 minutes. Serve dusted with icing sugar or the extra cardamom syrup.

Per serving: 2613.5kJ, 10.5g protein, 41.1g fat, 64.5g carbs