So easy you want to make fresh tarts every time..
Ingredients
1/4 cup caster sugar
2 tablespoons corn flour
4 egg yolks (make Meringue with egg white)
1/3 cup warm water
1 strip lemon rind
vanilla
1 sheet puff pastry
Icing sugar
Method
- Infuse lemon rind in the 1/3 cup warm water
- Oil muffin pans
- Combine sugar, corn flour and egg yolks over medium heat. Whisk in lemon infused water until you get a smooth, thick paste (like pancake batter)
- Remove lemon rind, add vanilla and let cool
- Roll 1 sheet puff pastry into a log. Cut into 12 pieces
- Roll each piece flat and fill muffin pan
- Pour custard into pan
- Bake on BakeOmatic Fresh nibbles, light brown Or Professional Bake 210c, 27 minutes (put tray into a cold oven), or preheated Convection 210c, 23mins. Watch for browning on pastry.
- Dust icing sugar
