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These Lemon Cream Puff Pastry Tarts are a delightful and easy-to-make dessert. With a creamy lemon filling and a crispy puff pastry base, they’re perfect for any occasion. The tartness of the lemon combined with the light and flaky puff pastry creates a refreshing, sweet treat that will impress your friends and family.
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:
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