for 12 pieces

Dough

1	puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
1 tbsp	butter, soft

Filling

1 dl	water
200 g	sugar
1	cinnamon stick
1	vanilla pod, cut lenghtwise, seeds scratched out
1	organic lemon, use grated zest only
2 ½ dl	milk
1 tbsp	Maizena cornflour
5	fresh egg yolks

How it's done

Dough

Roll out the dough, brush with butter. Roll up tightly from the long edge, cover and chill for approx. 30 mins.

Filling

Bring the water and sugar to the boil in a pan. Add the cinnamon, vanilla and lemon zest, reduce to a syrupy consistency. Remove the cinnamon stick and vanilla pod. Combine the milk and cornflour, add to the syrup, heat through while stirring, allow to cool slightly. Whisk the egg yolks into the mixture one at a time, pour through a sieve, cover and leave to cool.

To shape the tarts

Cut the dough roll into 12 slices, press into the prepared holes, pull the dough up around the edges. Pour the filling into the tarts.

To bake

Approx. 40 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, leave to cool completely on a rack.

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