Method
Heat the oven and shape the pastry
Heat the oven to 250°C (480°F) with a rack in the upper third; use a metal muffin tin rated for this temperature. Roll 160 g of all-butter puff pastry into a thin rectangle about 3 mm thick. Lightly dampen the surface with wet fingertips, roll it tightly from a long side into a compact log, and cut the log into two equal rounds per serving. Set each round spiral-side down in a muffin well, then press from the center outward with damp thumbs so the pastry forms a thin shell that reaches about two-thirds up the sides. Let the shaped shells stand for 15 minutes while you make the custard.
15:00Make the infused custard base
Use a vegetable peeler to remove two broad strips from 1 lemon, avoiding the bitter white pith. Combine 120 g of granulated sugar, 60 ml of water, 1 cinnamon stick, and the peel in a small saucepan. Bring to a boil over medium heat and boil for 3 minutes without stirring; remove from the heat, then discard the cinnamon and peel. In a second saucepan, whisk 240 ml of whole milk, 20 g of all-purpose flour, and 1 g of fine sea salt until smooth. Cook over medium-low heat for 4 to 6 minutes, whisking constantly, until steaming and lightly thickened; do not let it boil. Remove from the heat, slowly whisk in the hot syrup, and let the mixture stand for 5 minutes.
03:0004:0005:00Finish the custard and fill the shells
Whisk 5 large egg yolks in a heatproof bowl until smooth. Pour the warm milk mixture into the yolks in a thin stream while whisking continuously, then strain the custard through a fine sieve into a jug. Divide it among the pastry shells, filling each about three-quarters full. Wash hands and any utensils or surfaces that touched raw yolk, and do not taste the uncooked filling.
Bake until blistered, then serve
Bake for 13 to 16 minutes, starting the first check at 13 minutes. The pastry should be deeply golden and crisp, and the custard should be set with dark caramelized spots. Use an instant-read food thermometer to confirm the center of one tart reaches at least 71°C/160°F before removing the tin. Let the tarts stand in the tin for 5 minutes, loosen the edges with a thin spatula, and transfer them to a rack. Dust with ground cinnamon (optional) and powdered sugar (optional). Serve warm, while the pastry is crisp and the custard is soft but fully set.
13:0005:00
Smart Substitutions
- No all-butter pastry? Use standard puff pastry. The shells will still flake, though the flavor may be less buttery.
- Prefer cornstarch? Replace the flour with 15 g (2 tablespoons) cornstarch for a slightly cleaner custard set.
- No lemon? Use two broad strips of orange peel for a softer citrus aroma.
- Only medium eggs? Use 6 medium egg yolks in place of 5 large yolks.
Tips and Variations
- Allow the oven to heat thoroughly before baking; strong initial heat is what crisps the pastry before the custard overcooks.
- Press the pastry thinnest at the base and slightly thicker near the rim so the bottom bakes through without the edge burning.
- Check the puff pastry package for additional allergens beyond wheat and milk.
What Went Wrong?
- Custard leaked over the tin Fill the shells only three-quarters full and keep the pastry rim slightly above the custard.
- Pastry is pale or soft Make sure the oven is fully heated, use a metal tin, and keep the rack in the upper third.
- Custard has small eggy lumps The milk base was too hot when it met the yolks. Let it stand as directed, whisk continuously, and strain before filling.
- Shells pulled down the sides Press the pastry firmly into the wells and give the shaped shells the full 15-minute rest before filling.
Nutrition Estimate
- Fiber: 1 g per serving
- Sodium: 280 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
