Recipe Sections
Makes 6
1 sheet ready made puff pastry, defrosted
280mls milk
3/4 tbsp plain flour
1/2 tbsp cornflour
2 Luv-a-Duck duck egg yolks
1/4 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 (if not already correct size), then roll up like a swiss roll. Cut pastry into 6 equal size pieces, 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 into a well greased 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. In a saucepan, combine sugar, lemon rind and 60ml water and stir over a low heat until the sugar dissolves, bring to the boil.
6. Add remaining milk to sugar lemon mixture. Stirring constantly, add the flour/egg yolk mixture. Stir constantly over medium heat until mixture comes to the boil and thickens. Immediatley pour onto a heatproof tray to prevent the eggs from curdling and to help the cooling process.
7. Remove the lemon rind, cover with plastic wrap making sure the plastic touches the custard which prevents a skin forming. and cool to room temperature.
8. When cool pour the custard into the pastry cases two-thirds full then sprinkle the tops with a little extra caster sugar.
9. Place immediately on top shelf 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.