1 Pour the milk into a saucepan and add the vanilla pod, split in half with the seeds scraped out. Bring to a boil. As soon as the milk boils, remove the saucepan from the heat.
2 Remove the vanilla pod from the saucepan.
3 Pour the milk into a mixing bowl where you have previously combined the flour, sugar, and salt.
4 Add 5 egg yolks, 1 whole egg, the lemon juice, a pinch of ground cinnamon, and mix everything together.
5 Line small individual round moulds with pieces of puff pastry and, using a pastry bag or small ladle, pour the mixture into the moulds.
6 Bake for approximately 10 to 12 minutes (watch the surface of the tarts, they should be golden with a slight burnt appearance) at 200-410°F (210°C) (gas mark 7).
Good recipe, you can also put on your pastries before cooking them 1/2 apricot halves in drained syrup then add the cream on top.
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