Combine cream and milk in a medium saucepan over medium heat and bring to just a simmer.
Meanwhile, whisk yolks, cornflour, vanilla and sugar together in a large heatproof bowl. Gradually whisk in the hot cream mixture until smooth.
Return mixture to cleaned saucepan and place over low heat. Cook, stirring constantly, until custard thickens and thickly coats the back of a spoon. Set aside to cool slightly.
Preheat oven to 210°C/190°C fan-forced. Lightly spray 18 holes of two 12-hole, 1/3 cup (80ml) capacity muffin tins with oil
Cut each pastry sheet in half to form 2 long rectangles and place on top of each other to make 2 stacks. Starting from a long side, roll up each pastry stack to form a log. Cut each log into 9 slices
Flatten each pastry disc out in the palm of your hand with your fingers until about 3mm thick. Press the pastry into the prepared muffin moulds and chill for 20 minutes (this helps to prevent pastry shrinkage)
Stir lemon zest and cinnamon into custard. Spoon custard into pastry cases. Bake for 20-25 minutes or until custard is golden and pastry is golden and crisp. Set aside in tin for 5 minutes before transferring to a wire rack. Best served warm
Pretty good, considering I am a rookie cook. My dad made the custard using his own recipe, so can’t really comment on that. I made the tarts, the puff pastry perhaps didn’t puff up heigh enough. However that might have been to do with the muffin tins being too high. I cooked them for a little longer than 20 minutes. I also burnt my finger on the oven, my bad. On mine, there wasn’t too much crisp over the custard, but the inside was gooey and yum. Overall, a great recipe and a family hit. Delicious!
My Custard Tarts
1 year 5 months ago
We used our own Thermomix recipe for the custard, so can't comment on that. It went pretty well. I did burn my finger on the oven though because it was extremely hot. The correct size muffin tin was way too big which caused the edges to not puff up as much. But it was still pretty okay...