Ingredients
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For the pastry
For the custard
To serve
Method
-
Prepare the pastry
Roll the pastry sheet into a long log, then cut it into discs. Press each disc into a buttered muffin tin hollow so that the pastry also covers the sides.
-
Cook the custard
Whisk the milk, sugar, flour and grated lemon zest until smooth, then cook over a medium heat, stirring constantly, until the custard thickens.
10 min -
Add the egg yolks
Off the heat, quickly beat the egg yolks into the custard so that it becomes silky. Leave it to cool slightly.
5 min -
Fill
Spoon the cooled custard into the pastry cases, filling them about three-quarters full.
-
Bake
Preheat the oven to 240–260°C, then bake the tarts in the hot oven for 12–15 minutes, until the tops are nicely browned.
14 min -
Serve
Serve warm, dusting the tops with the icing sugar mixed with the cinnamon.
| Nutrient | Total (12 pieces) | 1 pieces |
|---|---|---|
| Energy | 2 405 kcal | 200 kcal |
| Fat | 61 g | 5,1 g |
| of which saturates | 21 g | 1,8 g |
| Carbohydrates | 403 g | 34 g |
| Protein | 58 g | 4,8 g |
| Fibre | 9,0 g | 0,8 g |
An estimate calculated from the raw weight of the ingredients. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk, egg
For sensitive digestion: phyllo dough, milk (lactose), flour (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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