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Grease 8 holes of an 80ml (⅓ cup) muffin pan. Roll up the pastry sheet into a tight log. (If the pastry gets too soft, place on a baking tray and place in the fridge until firm enough to handle.) Cut the log into eight 3cm-thick slices. Place 1 slice, cut-side up, on a sheet of baking paper. Use your fingers to press down then use a rolling pin to roll out slightly into a disc. Transfer to the prepared muffin pan and use your thumbs to push and stretch the pastry to line the pan, allowing the pastry to just overhang the side. Repeat with the remaining pastry slices. Place in the fridge for 15 minutes or until firm. Trim the edges with a sharp knife.
Meanwhile, preheat oven to 240C/220C fan forced. Place the custard, egg, cornflour, vanilla and nutmeg in a bowl or jug and whisk until well combined.
Divide the custard mixture evenly among the pastry cases. Bake for 20 minutes or until the pastry is golden and custard is set. Transfer the tarts to a wire rack to cool slightly.
Place the sugar in a frying pan over medium-low heat. Cook until the sugar begins to dissolve. Continue to cook, swirling the pan often, until the sugar is golden. Pour the toffee mixture evenly over the tarts. Set aside for 5-10 minutes to set. Serve.