Description
Warm custard tarts with a flaky puff pastry shell, filled with silky lemon-kissed custard and topped with a caramelized finish.
Ingredients
Scale
- 1 package puff pastry
- 1 cup heavy cream
- 1 cup milk
- 1 cup sugar
- 1 cinnamon stick
- Zest of 1 lemon
- 6 egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 475°F (245°C).
- Roll out puff pastry and cut circles to line muffin cups.
- In a saucepan, combine heavy cream, milk, sugar, cinnamon stick, and lemon zest; heat until warm.
- In a bowl, whisk together egg yolks, cornstarch, and vanilla extract until pale.
- Temper the egg yolk mixture by slowly adding the warm milk mixture, whisking constantly.
- Return the custard to the saucepan and heat gently until slightly thickened.
- Remove the cinnamon stick, pour custard into pastry-lined cups.
- Bake for 15–20 minutes or until tops are caramelized.
- Cool in the tin before removing. Serve warm or at room temperature.
Notes
For a glossy finish, brush with warm apricot jam after cooling. Store in the refrigerator for up to 3 days or freeze up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 tart
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 125mg
Keywords: custard tarts, dessert, baking, sweet, lemon