Ingredients (16 tarts)
- 7dl (a little less than 3 cups) milk
- 5 egg yolks
- 3 lemon peels
- 3 tbsp cornflour (Maizena)
- 250g (1+1/4 cups) sugar
- Puff Pastry (270g or 9.5oz)
Instructions (Time: 1 hour)
Start by making a roll with the puff pastry beginning on narrowest side.
Slice the roll in 16 equal parts (~2 cm or 0.8in each).
Place a piece of pastry in each cup. Wet your fingers and push the pastry with your thumbs so that it forms a cup. Make sure to leave the bottom a lot thinner than the sides.
Now for the filling: mix all the ingredients.
And cook the mixture on the stove top at medium heat while mixing constantly.
After 15 minutes it will transform itself from a liquid mixture to a much thicker mixture.
Preheat your oven to 200ºC (390ºF). Remove the lemon peels and place the mixture in each muffin cup, leaving a little space between the top of the pastry and the filling.
Bake in the oven for 30 minutes. And that’s it!
Serve as it is or add a little cinnamon and powdered sugar, accompanied by an espresso if you can. :)