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Ingredients

  • 30 g flour
  • 250 ml milk
  • lemon zest
  • 1 tsp vanilla extract
  • 150 g sugar
  • 75 g water
  • 4 egg yolks
  • 1 pack puff pastry

Instructions

  • Preheat oven to 230°C.
  • In a small bowl, whisk the flour and 100 ml milk. 
  • Bring 150 ml milk and lemon zest to a boil in a small saucepan. Remove the lemon zest. 
  • Whisk the flour mixture into the hot milk. Stir constantly until mixture thickens. Remove pan from heat and stir in vanilla extract. 
  • Put the sugar and water in a pan. Heat gently to melt the sugar, turn up the heat and boil for 5 minutes. Gradually whisk it into the milk mixture. 
  • Whisk in the yolks and set aside. 
  • Unroll the pastry to remove the plastic lining sheet. Then roll it back up. Cut each roll into 12 discs, then put one disc into each muffin hole. Just make sure your dough is rolled very thin. Press the pastry up the sides with your fingers. 
  • Pour the custard into the pastry cases and bake them for 15 minutes or until the custard tart is golden and crisp.