Vanilla Tartlets

Ingredients

• 2 sheets puff pastry (frozen)
• 1 Vanilla bean
• 5 egg yolks
• 1 tsp Cornstarch
• 200 ml whipping cream
• 3 tbsp sugar
• 1 untreated lemon (zest grated)
• 1 tbsp sugar-cinnamon mix (for dusting)
• flour (for working)

Instructions

1. 1.

   Spread the pastry sheets and let them thaw.

2. 2.

   Split the vanilla bean and scrape out the seeds.

3. 3.

   Whisk 2 tbsp of cream with cornstarch until smooth.

4. 4.

   Slowly warm egg yolks with vanilla seeds, remaining cream, sugar, and lemon zest over low heat while constantly stirring. Gradually whisk in starch and thicken the custard; it must not boil! Remove from heat and let cool to lukewarm.

5. 5.

   Rinse tins cold.

6. 6.

   Roll each pastry sheet on a little flour and cut circles 1 cm larger than the tins. Place pastry circles into the tins. Fill with custard and bake in preheated oven at 200°C fan for about 10 minutes. Let slightly cool and serve dusted with cinnamon sugar, warm or cold.