These golden custard tarts with just a hint of lemon are my son Joshua’s favourite treat. I can never make just one batch as he devours a dozen on his own. With creamy blistered custard and crisp buttery pastry, these are best eaten on the day with a pot of tea and good company.
- 3 egg yolks
- 115 g caster sugar
- 2 tbsp cornflour
- 230 ml cream
- 170 ml milk
- 2 tsp vanilla extract
- 3 strips lemon peel
- 1 sheet puff pastry
- Lightly grease a 12-hole 80 ml muffin tin.
- Put the sugar, cornflour and egg yolks in a saucepan and whisk together. Gradually whisk in the cream and milk and beat until smooth. Add lemon peel.
- Place the pan over a medium heat and cook, stirring, until the mixture thickens and comes to the boil. Take off the heat, remove the lemon peel and stir in the vanilla extract. Transfer the custard to a bowl, cover the surface with cling film to prevent a skin forming and leave to cool.
- Preheat oven to 200 degrees Celsius.
- Cut the pastry dough sheet in half, put one half on top of the other and set aside for 5 minutes. Roll up the pastry tightly from the short end and cut the pastry log into 12 x 1 cm rounds. Lay each pastry round on a light floured surface and use a rolling pin to roll out until each round is 10 cm in diameter.
- Press the pastry rounds into the muffin tin. Spoon the cooled custard into the pastry cases and bake for 20-25 minutes, or until the custard is blistery and the pastry is golden. Leave the tarts in the tin for 5 minutes, then transfer to a wire rack to cool completely.