Ingredients:
1 egg
2 tablespoons cornstarch
3 tablespoons sugar
250 ml (1 cup) milk
40 ml (about 3 tbsp) lemon juice
Lemon zest (optional, for extra flavor)
Puff pastry sheets (store-bought or homemade)
Extra milk (for brushing the pastry)
Powdered sugar (for dusting)
Directions:
Prepare the lemon cream filling:
In a medium saucepan, whisk together 1 egg, 2 tablespoons cornstarch, 3 tablespoons sugar, and 250 ml milk.
Cook over medium heat, stirring continuously until the mixture thickens and turns into a smooth, creamy texture.
Remove from heat and stir in 40 ml lemon juice and optional lemon zest for extra zing.
Cool the filling:
Transfer the lemon cream to a bowl, cover with plastic wrap (press the wrap directly onto the surface of the cream to prevent a skin from forming), and refrigerate for about 30 minutes until cooled.
Prepare the puff pastry:
Roll out the puff pastry sheets and cut them into squares or circles, depending on your preferred tart shape.
Place the cut pastry pieces into a muffin tin or tart molds, pressing them lightly into place to form a tart shell.
Brush with milk:
Lightly brush the top edges of the puff pastry with milk to give them a golden color when baked.
Bake the puff pastry:
Preheat the oven to 180°C (350°F).
Bake the puff pastry shells for about 20 minutes or until golden brown and puffed up. Remove from the oven and let cool.
Assemble the tarts:
Once the pastry shells and lemon cream are both cool, spoon the chilled lemon cream into the puff pastry shells.
Dust with powdered sugar:
Lightly dust the tops of the tarts with powdered sugar before serving.
Serving Suggestions:
Serve these tarts with a cup of tea or coffee for a light afternoon treat.
Garnish with fresh berries, like raspberries or blueberries, for a colorful presentation.
Add a dollop of whipped cream on top for extra indulgence.
Serve chilled for a refreshing summer dessert.
Pair with a scoop of vanilla ice cream on the side for a warm-and-cool dessert contrast.
Cooking Tips:
Stir the lemon cream constantly while cooking to avoid lumps and ensure a smooth texture.
Make sure the puff pastry shells are fully baked and golden before removing them from the oven.
For a stronger lemon flavor, add extra lemon zest to the cream.
You can prepare the lemon cream filling ahead of time and store it in the fridge for up to 2 days before assembling the tarts.
If you don’t have tart molds, you can use a muffin tin to shape the puff pastry shells.
Nutritional Benefits:
Good source of vitamin C: Thanks to the lemon juice and zest.
Calcium boost: The milk in the filling adds calcium to the recipe.
Low in fat: The lemon cream filling is light and not too rich, making it a relatively lower-fat dessert option.
Carbohydrate source: Puff pastry provides energy-boosting carbohydrates.
Dietary Information:
Vegetarian: This recipe is suitable for vegetarians.
Nut-Free: No nuts are used in this recipe, making it safe for those with nut allergies.
Gluten-Free Option: Use gluten-free puff pastry if needed.
Low-Sugar Option: Reduce the sugar in the lemon cream or use a sugar substitute to make it lower in sugar.
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