- 2 sheets store-bought all-butter puff pastry, defrosted
- 50g unsalted butter, melted and cooled
- 1 cup (220g) caster sugar plus 2 tbs extra
- 1/4 cup (35g) plain flour, plus extra to dust
- 1/2 tsp ground cinnamon
- 300ml milk
- 2 tsp vanilla bean paste
- 100ml lemon juice, plus zest of 2 large lemons
- 5 egg yolks
- Icing sugar, to dust
Preheat oven to its highest temperature, fan-forced (we cooked at 250°C). Grease a 12-hole muffin pan.
Dust a clean bench with a little flour then place down one piece of pastry. Brush with melted butter then scatter over 2 tbs sugar. Top with the second sheet of pastry and roll up to form a log. Chill for 5 minutes. Trim the edges of the log then divide into 12 using a sharp knife. Place each of the pieces into the prepared muffin pan and use your fingers to press into a tart case shape. Chill until ready to use.
Place the remaining 1 cup (220g) sugar, flour, cinnamon and a pinch of salt in a small saucepan and whisk to combine. Gradually whisk in the milk, vanilla, lemon juice and zest, and yolks and then place over low heat. Cook, whisking continuously, for 5 minutes or until the custard thickens, then remove from the heat.
Divide mixture among the tart shells, filling until about three-quarters full, and smooth out the tops with the back of a spoon.
Bake for 18 minutes or until blistered on the top and pastry is crisp. Remove and cool in the pan for 10 minutes, then remove and cool on a rack. Dust with icing sugar, to serve.