Recipe Sections
Makes 12.
400g ready made puff pastry, defrosted
2 1/4 cups milk
1 1/2 tbsp plain flour
1 tbsp cornflour
3 Luv-a-Duck duck egg yolks
1/2 cup sugar
2 strips lemon rind, cut with potato peeler
Caster sugar for sprinkling
1. Make sure the pastry is fully defrosted, cut a 30cm square, then roll up like a swiss roll. Cut pastry into 1.5cm wide rounds, then place pastry on a lightly floured surface, and using the palm of your hand, flatten pastry.
2. Using a rolling pin, roll out until 10-11cm in diameter.
3. Ease pastry round into a hole of a muffin pan so the pastry extends a little beyond the edge of the rim, then repeat the process with the remaining pastry. Chill for 30 minutes.
4. For the filling, whisk 1/4 cup milk, flours and egg yolks in a bowl until smooth.
5. Combine sugar, lemon rind and 60ml water in a saucepan and stir over a low heat until the sugar dissolves, bring to the boil.
6. Add remaining milk and bring to the boil. Stir constantly, gradually ladle hot milk mixture onto the flour mixture, return to the pan. Stir constantly over medium heat until mixture comes to the boil and thickens.
7. Remove from heat and remove the lemon rind, cover closely with plastic wrap and cool to room temperature.
8. Using a sharp knife held horizontally, trim pastry flush with muffin tin and fill two-thirds full with filling then sprinkle the tops with a little extra caster sugar.
9. Place immediately in a 230C oven for 5 minutes, then reduce the temperature to 200C for 12-15 minutes or until pastry is puffed and filling bubbling and brown spots on top.
10. Cool in the tin for 5 minutes before transferring to a wire rack to cool. Serve tarts at room temperature.