| 1 | Beat eggs in saucepan; add sugar and beat thoroughly; slowly add milk. |
| 2 | Cook over medium heat, stirring occasionally. |
| 3 | Dissolve cornstarch in water; slowly add to milk mixture before it comes to a boil. |
| 4 | Cook until mixture thickens and comes to a hard boil. |
| 5 | Remove from heat; add ?cup butter and vanilla. |
| 6 | Cut pastry sheets in to thirds or into 9x5-inch pieces. |
| 7 | Brush pastry with hot melted butter. |
| 8 | Place about 1 tablespoon custard filling at bottom left corner of strip and fold the right bottom corner over it into a triangle. |
| 9 | Continue folding back nad forth into a triangle and brushing with butter to end of strip. |
| 10 | Place triangles, cut side down, on greased cookie sheet. |
| 11 | Brush tops with melted butter and bake at 375 °F for 35 minutes. |
| 12 | Dust with powdered sugar while warm. |
| 13 | Note: custard can be refrigerated a few days before making tarts. |
| 14 | These tarts can be frozen for 6 months. |
| 15 | Bake frozen at 350 °F for 10 minutes; sprinkle with powdered sugar while warm. |
