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- yield:
- 12 Serving
- Preparation time:
- twenty five Minutes
- Cooking time:
- 15 Minutes
- total time:
- 40 Minutes
- Calories/Serving:
- 198
material
-
Butter (softened and for greasing)
- 320 G
All-butter pie crust
-
Flour (dusting)
- 125 G
Granulated sugar
-
1/2 lemon zest
- 1
Cinnamon stick
- twenty five G
Cornflower
- 75 Milliliters
whole milk
- 75 Milliliters
Double Cream
- 2
Large egg yolk
direction
-
- Steps 1Preheat the oven to 270°C (250°C fan) mark 9 (or your oven’s highest setting) and place a large baking sheet in the upper third of the oven. Generously oil a shallow 12-hole cupcake tin.
- Steps 2Turn out the dough on a lightly floured surface. Starting at one short end, reroll tightly. Cut into 12 equal pieces. Lightly flour the surface and roll each slice into a 6.5cm circle. Line the dough circle over the mold cavity, pinching the edges together so that the top overhangs by 1cm. It’s okay if it’s a little uneven. Chill until needed.
- Steps 3Heat the sugar, 125ml water, lemon zest and cinnamon in a small saucepan over low heat until the sugar dissolves. Increase the heat and boil for 3 to 4 minutes or until slightly syrupy. Allow to cool.
- Steps FourMeasure the cornstarch into a large container and gradually add the milk, cream and egg yolks, beating until smooth. Add the cooled syrup (remove the cinnamon stick and lemon rind). Mix well.
- Steps FiveDivide the filling into the pastry cases, filling them 1cm from the top as the custard will expand as it bakes. Bake on a preheated baking sheet in the oven for 10 to 12 minutes (longer if your oven doesn’t go up to 270°C) until the pastry is golden and the custard is browned on top.
- Steps 6Immediately and carefully remove the tarts from the tins and allow to cool on a wire rack before serving.
Prepare ahead: Prepare the custard mix a day ahead. Cover and chill. Serve. Enjoy.
Serving Size:
- Calories: 198
- Protein: 2g
- Total Fat: 11g
- Saturated Fatty Acids: 7g
- Carbohydrates: 22g
- Total Carbohydrates: 11g
- Dietary Fiber: 0g