These little tarts are in my first book “Recipes from my Mother for my Daughter” , I used to make them a lot when I was doing IVF having had them in our local Italian cafe… cooking really helped to take my mind off it all… Delicious and pretty easy to make!
Ingredients
- Butter, for greasing
- 250ml double cream
- 150ml milk
- Grated rind of 1 lemon
- 1 vanilla pod, split lengthways
- 4 egg yolks
- 2 tbsp. cornflour
- 115g caster sugar
- 150g chilled ready-made puff pastry
- Flour, for dusting
Method
- Preheat the oven to 190c.
- Put the cream, milk, and lemon rind in a saucepan. Scrape the seends from the split vanilla pod into the saucepan and drop in the empty pod too. Bring to a simmer, then take off the heat.
- Whisk the egg yoilks, cornflour and sugar in a missing bowl until it comes together in a paste. Pass the milk mixture though a fine-mesh sieve into the howl of egg paste and mix together thoroughly and quickly.
- Return it all to the saucepan and heat over a moderate heat until it thickens – do not let it boil.
- Roll out the pastry on a lightly floured worksurface as thin as you can manage. Roll it up into a long sausage shape and cut 12 discs. Roll out each disc to about 9cm and put into greased muffin tins.
- Prick the bottoms with a fork and fill til just over halfway
- Bake in the preheated oven for about for 18/20 mins until browned on top.
