White Chocolate Pastéis de Nata - Sarah Graham Food

Ingredients

• 1 x 22cm round tart dish (or loose-bottomed tart tin, depending on how we’d like to serve it) or a 22-24cm ove-proof skillet
• 1 roll ready-made puff pastry, rolled out to ½ cm thin and used to line the skillet or tart dish
• 1 egg
• 2 egg yolks
• 200ml cream
• 200ml full cream milk
• 1 and ½ Tbsp cornflour
• 1 vanilla pod
• 200g white chocolate, chopped and melted over a double boiler