Custard tartlets

Fairlady
16 servings
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Dairy

By Food24 November 03 2009
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Ingredients (7)

400.00 g puff pastry
cinnamon — ground
CUSTARD
500.00 ml cream — thick
8.00 eggs — just the yolks
30.00 ml flour
200.00 g sugar
lemon — peeled and grated
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Method:

Grease muffin or patty pan trays. Roll out puff pastry as thinly as possible and press out rounds with a 7-10 cm diameter biscuit cutter. Press rounds into hollows of pans to line them.
Refrigerate or freeze until firm.
CUSTARD: Mix all ingredients in a heavy-based saucepan or top of a double boiler. Bring mixture to boil over very low heat, whisking constantly, then remove from stove and cool slightly.
Pour into pastry cases and bake at 260 ºC until pastry is crisp and filling set, 15 to 20 minutes, or until golden brown on top.
Cool and sprinkle with cinnamon and icing sugar.



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