A great mid morning or afternoon treat.


  • 300g all butter puff pastry

  • For the custard filling

  • 25g plain flour

  • 12g cornflour

  • Sugar syrup (previously prepared)

  • 300ml milk

  • 4 egg yolks and 1 whole egg

  • Vanilla seeds from a pod

  • For the sugar syrup

  • 250g caster sugar

  • 250ml water

  • 1 cinnamon stick

  • Half a lemon


  • 1.

    Set the oven to the maximum temperature it will go, or at least 230 degrees Celsius.

  • 2.

    Put the sugar, water cinnamon and lemon in a saucepan. Bring to the boil, simmer for 3 minutes, then switch off.

  • 3.

    Set aside until completely cool.

  • 4.

    Remove the cinnamon stick and lemon skin from the sugar syrup.

  • 5.

    Mix the flours in a bowl, pour in a little bit of milk, and whisk by hand together.

  • 6.

    Bring the remaining milk to the boil in a saucepan on low heat – stirring regularly.

  • 7.

    Pour the boiled milk into the flour mix, and whisk for 1 minute

  • 8.

    Pour in the sugar syrup slowly and whisk.

  • 9.

    Add the 4 egg yolks and 1 egg, the seeds from the vanilla pod and whisk till smooth. Reserve

  • For the pastry cases:

  • 1.

    On a floured surface, roll out the pastry to a rectangle of approximately 50cm in length and 30cm wide, but more importantly to a 1mm thickness.

  • 2.

    With the rectangle in a landscape position in front of you roll the pastry as tightly as you can, brushing with water as you go, from right to left, to form a short roll. Cut the pastry into discs of 2cm in thickness.

  • 3.

    Whether you are using individual metal tart cases or a bun tin, place the discs in the bottom of the case and using a wet thumb, massage the discs with a circular motion. This will expand the pastry up the side of the cases. Make sure you don’t have any holes.

  • 4.

    Fill the cases with the custard just slightly shy of the top.

  • 5.

    Bake for 20 minutes, which will scorch the top of the custard

  • 6.

    For a glazed shine, spray the tops with a water pressure sprayer as soon as they come out of the oven.

  • 7.

    Leave to cool for a short while, as the custard will be molten. Makes 10 tarts.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 287kj
  • Fat Total 10g
  • Saturated Fat 3g
  • Protein 5g
  • Carbohydrate 43g
  • Sugar 19g
  • Sodium 70mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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