Ingredients
- Plain Flour (2 tablespoons)
- Icing Sugar (2 tablespoons)
- Puff Pastry (375 grams)
- Caster Sugar (250 grams)
- Lemon Zest (2 strips)
- Cinnamon Stick (1)
- Eggs (2)
- Egg Yolks (4)
- Corn Flour (50 grams)
- Whole Milk (500 milliliters)
- Vanilla Pod (1)
- Cinnamon (for serving) (to taste)
Instructions
Steps
- Prepare the pastry: Combine plain flour and icing sugar on a clean surface. Roll out puff pastry to form a rectangle measuring approximately 45 x 30 cm. Roll it up lengthwise to create a log shape.
- Cut the pastry: Slice the rolled pastry into 24 rounds, each about 1-2 cm thick.
- Shape the pastry rounds: Lightly roll each round with a pin to fit into two 12-hole non-stick fairy cake tins.
- Mold the pastry: Press the pastry rounds into the tins to form thin cases and chill them until needed.
- Make the syrup: Preheat the oven to 220°C (fan 200°C, gas mark 7). In a saucepan, combine caster sugar, 200ml of water, lemon zest, and a cinnamon stick. Bring to a boil, then reduce until syrupy. Allow it to cool, then strain out the cinnamon and zest.
- Prepare the custard: In a separate pot, heat whole milk along with the seeds from the vanilla pod until just below boiling. In a large bowl, whisk together eggs, egg yolks, and corn flour until smooth. Gradually add the hot milk mixture to the egg mixture, whisking continuously over low heat until thickened.
- Combine syrup with custard: Stir the cooled sugar syrup into the custard, whisking until it thickens slightly.
- Fill the pastry cases: Strain the custard through a sieve and pour it into the prepared pastry cases. Bake for 15 minutes, or until the pastry is golden and the custard has darkened.
- Cool and serve: Allow the tarts to cool completely in the tins. Dust with icing sugar and a sprinkle of cinnamon before serving.