Instructions

Preheat your oven to 220°C (425°F).

To make the custard filling, start by heating the milk, cinnamon stick, and lemon zest in a saucepan. Bring it to a simmer, then remove from heat and let it cool for about 10 minutes. Remove the cinnamon stick and lemon zest.

In a separate saucepan, combine the sugar and water. Cook over medium heat, stirring constantly until the sugar dissolves and the mixture thickens slightly (about 2-3 minutes).

In a small bowl, whisk the flour with a little of the milk until smooth. Add this mixture to the sugar syrup and whisk to combine.

In a separate bowl, whisk the egg yolks. Slowly pour the milk into the egg yolks, whisking constantly. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the custard thickens (about 2-3 minutes). Stir in the vanilla extract and let the custard cool.

Dust your work surface with flour and roll out the puff pastry sheets. Cut each sheet into squares that will fit your muffin tin cups.

Line the muffin tin cups with the pastry squares, pressing them gently into the cups and up the sides.

Fill each pastry-lined cup with the custard filling, filling them about 3/4 full.

Bake the tarts in the preheated oven for about 15-20 minutes or until the pastry is golden brown and the custard is set.

Remove the tarts from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Serve the tarts warm or at room temperature. Optionally, you can dust them with a little powdered sugar or cinnamon before serving.

Enjoy!

Thank you for trying this recipe. Please let me know how you liked it. 

If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good dessert page.