Serves 1
Directions
- 1Roll the puff pastry up along its longest side and cut it into 12 equal pieces, using a ruler for precision.
- 2Grease each tartlet mold.
- 3Spread each piece of puff pastry into each mold using your thumbs, ensuring the edges are slightly thicker than the base.
- 4Let the pastry rest for 30 minutes in the refrigerator.
- 5Prepare the sugar syrup by combining 180g of sugar, 125ml of water, 1 cinnamon stick, and the zest of one washed lemon (ensure no white pith).
- 6Cook the syrup until it reaches 106°C (223°F), which takes about 5-7 minutes.
- 7Remove the lemon peels and cinnamon sticks from the syrup.
- 8In a bowl, pour 50g of flour and add 50ml of cold milk, then mix well.
- 9Meanwhile, heat 250ml of milk and stop cooking as soon as it boils.
- 10Gradually add the hot milk to the flour mixture while whisking.
- 11Add the sugar syrup in a thin stream while whisking constantly.
- 12Add 4 egg yolks and mix again.
- 13Heat the mixture over low heat until it thickens.
- 14Fill each puff pastry shell with the custard.
- 15Bake in a preheated oven at 250°C (480°F) for about 15 minutes.
Ingredients
- 1 rectangular sheet of puff pastry
- 180 g sugar
- 125 ml water
- 1 cinnamon stick
- 1 zest of washed lemon
- 50 g flour
- 50 ml cold milk
- 250 ml milk
- 4 egg yolks
Equipment
tartlet moldsrulermuffin tinsbowlwhisk
Tips
- Make sure the edges of the pastry are slightly thicker than the base.
- It is very important to have cold puff pastry before baking.
- Make sure the lemon peels don't have the white pith on them; scrape it off with a teaspoon if needed.
- Remove lemon peels and cinnamon sticks from the syrup.
- You can sift the egg yolks if you prefer.
- Custards will deflate as they cool.
- Eat them warm; some like them cold.
- You can sprinkle them with sugar and cinnamon.
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