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Custard tartlets

Recipe from: 11/15/1995 12:00:00 AM
Ingredients 8
Servings 16


  • 400
    puff pastry
  • ground cinnamon and icing sugar for sprinkling
  • 500
    thick cream
  • 8
    egg yolks
  • 30
  • 200
  • grated lemon peel


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.

Read more on: bake  |  dairy

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