Irresistible Lemon Custard Tarts !!!

Makes 24


350g packed puff pastry, thawed if frozen

1 vanilla pod

300ml (1/2 pint) milk

1 egg

1 egg yolk

50g (2oz) caster sugar

25g (1oz) plain flour

Grated zest and juice of ½ lemon

Icing sugar, to dust (optional)




  1. Preheat the oven to 200oC (fan oven 180oC), gas mark 6. Roll out the pastry as thinly as possible, then stump out 24 rounds, each 7cm (2 ¾ inches)in diameter. Use to line two 12-hole mini muffin tins.
  2. Fill each pastry case with a dense ball of foil. Bake for 10-15 minutes until crisp and light golden, remove the foil and set aside. Lower the oven temperature to 170oC (fan oven 150oC), gas mark 3.
  3. To make the filling, split the vanilla pod length ways and place in a saucepan with the milk. Heat until almost boiling, then set aside for 10 minutes. Meanwhile, beat together the egg, egg yolk, sugar and flour in a bowl until smooth.
  4. Remove the vanilla pod from the warm milk, then gradually pour on to the egg mixture. Return to a clean pan and stir over a medium heat until simmering. When the mixture begins to simmer, beat it quite vigorously to get rid of any lumps. Stir in the lemon zest and juice.
  5. Divide the lemon filling among the pastry cases. Bake the tarts for 10-15 minutes until the custard filling has set. Leave in the tins for a few minutes, then carefully transfer to a wire rack to cool. Dust with icing sugar before serving if you like.




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