Ingredients
Original recipe: 12 small custard tarts. Ingredient amounts scale below; the method is written for 12 servings. For larger amounts, use separate batches and check doneness.
- 320 gAll-butter puff pastry containing wheat thawed
- 350 mlWhole milk
- 5 eachEgg yolks
- 110 gSugar
- 25 gAll-purpose wheat flour
- 10 gCornstarch
- 2 tspFinely grated lemon zest
- ¼ tspGround cinnamon
- 1 tspVanilla extract
- 10 gButter for the pan
Make it
- Heat the oven to 450°F/230°C, or the pastry package maximum if lower. Butter a 12-hole metal muffin pan. Roll the pastry tightly into a log, cut into 12 rounds and press each round into a cup, extending up the sides. Chill while making the custard.
- Whisk sugar, flour and cornstarch with 100 ml of the cold milk. Heat the remaining milk with lemon zest and cinnamon until steaming, then whisk it gradually into the flour mixture.
- Return to the saucepan and cook over medium-low heat, stirring, for 2–3 minutes until thickened. Remove from the heat and cool for 5 minutes.
- Whisk the yolks and vanilla in a bowl. Gradually whisk in the warm thickened milk, then divide the custard between pastry cups, leaving a little room at the top.
- Bake for 18–23 minutes, until the pastry is deeply golden and the custard is set at the edges and reaches 160°F/71°C in the center. A lower package oven temperature may require a few extra minutes.
- Cool in the pan for 10 minutes, then lift onto a rack for 20 minutes. Refrigerate leftovers promptly.
Ingredients, recipe context & sources
Ingredient flags: Milk, Eggs, Wheat. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.