Cut out 6 circles (each approx.12 cm in diameter) from the dough, place in the prepared tins. Prick the bases firmly with a fork, spread the jam on top.
Combine the milk and cornflour in a pan. Add the cream and all the other ingredients up to and including the salt. Bring to the boil over a medium heat, whisking constantly. As soon as the mixture thickens, remove the pan from the heat, continue to whisk for approx. 2 mins. Pour the custard into the tart bases, place the tarts on a tray.
Approx. 15 mins. in an oven preheated to 220 °C (convection). Reduce the heat to 200 °C and bake for a further 5 mins. Leave to cool on a cooling rack.