Lemon Custard Tarts
Crispy puff pastry shells filled with a silky lemon-scented custard — these little tarts are utterly irresistible! Inspired by the beloved Portuguese pastéis de nata, they make a perfect treat for any occasion with minimal effort.
🛒 Ingredients
1 servings
- 500 ml whole milk
- 6 egg yolks
- 200 g caster sugar
- Zest of 2 lemons
- 2 tablespoons cornstarch
- 1 sheet of puff pastry
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Directions
- 1
Heat the milk with the lemon zest over medium heat until it comes to a boil. Remove from heat and let it infuse for 5 minutes.
- 2
In a bowl, whisk the egg yolks with the sugar until the mixture is pale and creamy.
- 3
Dissolve the cornstarch in a little of the warm lemon milk, then gradually stir the remaining milk into the egg-sugar mixture.
- 4
Pour everything into a saucepan and cook over low heat, stirring constantly, until the custard thickens to a smooth, coating consistency.
- 5
Preheat oven to 220 °C (430 °F). Line tartlet molds with rounds of puff pastry, pressing the edges up along the sides.
- 6
Fill the pastry shells with the cooled custard and bake for 15–20 minutes until the tops are golden and lightly caramelized.
💡 Chef's Tip
Add a cinnamon stick to the milk while it infuses for extra warmth and depth of flavor. Serve warm or at room temperature for the best experience.
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Same category — Desserts
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