Ingredients (for 25-30 tarts)
- 4 egg yolks
- 50 g cornstarch
- 100 g sugar
- 500 ml heavy cream
- Skin of a lemon
- 1 cinnamon stick
- 2 puff pastry sheets
- Prepare the dough in tin molds or muffin cups
- Prick with a fork and bake in the oven until slightly golden.
- Meanwhile heat ¾ of the heavy cream, lemon peel, cinnamon and lemon peel. Bring to a boil and then lower. In a separate bowl add the egg yolks, cornstarch and remaining heavy cream. Whisk until smooth. Then, add into the hot heavy cream mixture and take off the heat.
- Pour into the molds just till ¾ full. Then, bake for 25-28 minutes in the upper third of the oven at 410 F.