Description
A delightful custard tart with a creamy filling and flaky puff pastry, perfect for celebrations and cozy nights.
Ingredients
- 1 package of puff pastry
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 6 large egg yolks
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- Zest of 1 lemon
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out the puff pastry and cut it into circles to fit into a muffin tin.
- Press the pastry into each muffin compartment.
- In a saucepan, heat the heavy cream, whole milk, granulated sugar, and ground cinnamon over medium heat until warm.
- In a separate bowl, whisk together the egg yolks, cornstarch, vanilla extract, and lemon zest.
- Gradually pour the warm milk mixture into the yolk mixture, whisking continuously to temper the eggs.
- Return the mixture to the saucepan and cook over low heat until thickened to a custard-like consistency.
- Pour the custard into the prepared pastry shells.
- Bake for 20-25 minutes until the custard is set and the tops are caramelized.
- Let cool slightly before removing from the tin. Serve warm or at room temperature.
Notes
For a gourmet touch, dust with powdered sugar before serving or garnish with fresh berries.
