You will need a deep muffin tin tray with 12 holes.

Begin by making your pastry. Combine the butter, flour and salt in a bowl and sand together to combine the flour and butter together, but you still want some lumps of butter.

Add the cold water and mix together to form a dough. Rest in the fridge for half an hour then roll out the dough to a rectangle and fold in on itself (in thirds).

Rotate your dough, roll out to a rectangle once more and fold into thirds in on itself. Finish by rotating your dough once and folding in half. Wrap in clingfilm to rest once more before using.

Roll your dough into an even sausage shape then cut into 12 equal discs.

Roll to about 1cm in thickness and line your tray (you want your pastry cases as thin as you dare without making holes!). Chill for 30 minutes in the fridge while you make your filling.

For the filling, cook the milk and flour over a medium heat for 5 mins, whisking and heating until thickened.

Combine the sugar and water in another pan and heat to dissolve the sugar. Cook to 106°C-112°C then gradually whisk into the milk.

Off the heat whisk in the eggs and hazelnut spread and whisk until smooth. Sieve the mixture and leave to cool.

Preheat the oven to 200°C. Once your custard has cooled, fill the lined tart cases and bake for 15–18 mins or until the custard has set and is slightly blistered on top.

Leave to cool at room temperature. Enjoy!