Ingredients:
250g whole milk
One pared orange
One pared lemon
Cinnamon stick
35g plain flour
240g caster sugar
3 egg yolks
250g puff pastry
Method
- Roll the puff pastry in to a very thin rectangle and then roll in to a sausage shape along the longest edge
- Divide in to 20 equal pieces and place on a floured tray in the fridge
- Peel the lemon and orange, ensure no white pith is present, if it is scrape it off
- Put the milk in a pan, add the peel and cinnamon stick and heat to simmering - then remove from the heat and leave to infuse for 30 minutes
- Place the egg yolks and flour in a pan and whisk to combine
- Add enough of the infused milk to make the mixture in to a paste (this will prevent lumps), then add the remaining milk and whisk to combine
- Place the sugar and 100g water in a separate pan and heat to 108°c. Once at this temperature add it to the mixture
- Cook over a medium heat until the mixture thickens, whisking continuously, ensuring it doesn't catch on the base of the pan. Once thickened, taste to ensure that there is not a raw flour taste
- Once cooked, pour the mixture in to a piping bag and leave to one side
- Remove the pastry from the fridge, press and roll in to very thin circles - place back in the fridge to chill
- Once chilled, remove from the fridge and press the pasty into muffin moulds
- Pipe the mixture in to each mould, about ¾ full
- Bake at 230°c for 15 mins until the tops of the tarts are slightly blistered and blackened
Enjoy warm with a delicious cup of coffee.
