In a bowl, beat eggs and yolks until you get a foamy and homogeneous composition.

Add sugar, vanilla, milk and liquid cream. Mix until homogeneous.

Cover the bowl with a plastic wrap and put it in the refrigerator for an hour.

Heat the oven to 250 C (482F).

Sprinkle the work table with flour and roll out the puff pastry.

Then roll it and cut it into slices of about 1 cm.

Butter the cupcake pan. Take a slice of the cut dough and flatten it in the palm of your hand, giving it the shape of a disk or spread it with the rolling pin, then arrange it in the form of cupcakes (this will serve as the base for the cake).

Cover the tart forms with foil and put them in the fridge for 10-15 minutes.

Then, pour the cream filling from the refrigerator into each tart (fill each tart about 70 percent) and bake for 15-25 minutes or until the dough is cooked and turns golden on the edges, and the cream is hardened and has caramelized spots on the surface.

After removing the tray from the oven, leave the tarts for at least 5 minutes to cool in the form, then remove them from the baking form and let them cool on a grill.