Instructions
STEP 1: Prepare the Pastry Base. Combine 2 tablespoons of plain flour and 2 tablespoons of icing sugar in a small bowl. Sprinkle this mixture onto a clean, dry work surface. Place the 375g puff pastry on the floured surface. Use a rolling pin to roll the pastry into a rectangle that measures approximately 45 cm by 30 cm. Starting from one of the long sides, tightly roll the pastry into a log shape. STEP 2: Cut the Pastry Rounds. Use a sharp knife to cut the pastry log into 24 individual pieces. Each piece should be about 1 to 2 cm thick. STEP 3: Shape the Pastry Cases. Lightly flour your work surface again. Take one cut pastry piece. Use a rolling pin to gently flatten it into a round disc. This disc should be large enough to line one cup of a 12-hole non-stick fairy cake tin. Repeat this process for all 24 pastry pieces. Place each flattened pastry disc into a cup of the fairy cake tin. Gently press the pastry up the sides and into the bottom of each cup to form a thin pastry case. Place the filled tins in the refrigerator to chill while you prepare the custard. STEP 4: Prepare the Sugar Syrup. Preheat your oven to 220 degrees Celsius (425 degrees Fahrenheit) or 200 degrees Celsius (390 degrees Fahrenheit) for fan-assisted ovens, or Gas Mark 7. In a small saucepan, combine 250g caster sugar, 200ml water, 2 strips of lemon zest, and 1 cinnamon stick. Bring this mixture to a boil over medium heat. Reduce the heat and simmer until the mixture thickens slightly and becomes syrupy. Remove the saucepan from the heat. Let the syrup cool completely. Once cooled, remove and discard the cinnamon stick and lemon zest strips. STEP 5: Prepare the Custard Base. In a separate large saucepan, whisk together 2 whole eggs, 4 egg yolks, and 50g cornflour until the mixture is smooth and lump-free. Set this pan aside. In another saucepan, heat 500ml whole milk and the seeds scraped from 1 vanilla pod (if using). Heat until small bubbles appear around the edges, just below boiling point. Do not let the milk boil vigorously. STEP 6: Combine and Thicken the Custard. Slowly pour the hot milk mixture into the egg and cornflour mixture in the large saucepan. Whisk continuously as you pour. Place this saucepan over low heat. Continue whisking constantly until the custard mixture thickens. Pour the cooled sugar syrup from Step 4 into the thickened custard. Whisk until the custard mixture becomes slightly thicker. STEP 7: Strain and Fill Pastry Cases. Place a fine-mesh sieve over a clean bowl. Carefully pour the custard mixture through the sieve to remove any potential lumps or solids. Retrieve the chilled pastry cases from the refrigerator. Carefully spoon or pour the sieved custard into each pastry case, filling them almost to the top. STEP 8: Bake the Tarts. Bake the tarts in the preheated oven for 15 minutes. The pastry should turn golden brown, and the custard tops should appear darkened. Remove the tins from the oven. Let the tarts cool completely in the tins on a wire rack. STEP 9: Serve. Once the tarts are completely cool, carefully remove them from the tins. Before serving, sift a small amount of icing sugar and ground cinnamon (if desired) over the top of each tart.