Custard in Puff Pastry Shells

Food Network Canada
12 servings




1 400
g package of puff pastry, thawed
cup 18 percent cream
egg, yolks
cup sugar
cup flour
tsp finely grated lemon, rind
Tbsp icing sugar


Step 1

Preheat oven to 425ºF (220ºC).

Step 2

Working with half of the dough at a time, roll out to 14-x 10-inch (35 x 25 cm) rectangle. With 4 1/2-inch (11 cm) round cookie cutter, cut out circles; press into 12 muffin cups. Line with foil; fill with pie weights or dried beans. Freeze until hard, about 15 minutes. Bake in bottom third of oven for 8 to 10 minutes or until rims are light gold. Remove foil and weights; let cool in pan on rack for 10 minutes.

Step 3

Meanwhile, in microwaveable 4 cup (1 L) bowl, whisk together cream, egg yolks, sugar, flour and lemon rind. Microwave at Medium (50%) for about 8 minutes or until consistency of pudding, whisking 3 times. (Or cook in saucepan over medium heat, whisking almost constantly, for about 10 minutes.) Strain into bowl; let cool for
5 minutes.

Step 4

Pour into shells. Broil 6 inches (15 cm) from heat for 3 minutes or until custard has dark brown spots and pastry is browned. Let cool on rack for 15 minutes. Remove from pan. Refrigerate until custard is firm, about 4 hours. (Tarts can be covered and refrigerated for up to 1 day.) To serve, sprinkle with icing sugar.

Step 5

Yield: 12 tarts

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