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Cream Tarts

Preparation and cooking time
60 min
6 persons
  • 300ml/10.5 fl oz whipping cream
  • 2 puff pastry sheets
  • 4 egg yolks
  • 150g/5.3 oz granulated sugar
  • Lemon zest of 1/2 lemons
  • 30g/1 oz all purpose flour
  • 1 vanilla bean

Put the flour in a large mixing bowl and whisk in 60ml of cream. Pour the rest of the cream in a saucepan, add the lemon zest and vanilla seeds & pod (Split the pod lengthwise into two halves and scrape the podhalves). You add the seeds and the pod to the liquid. Warm slightly (do not boil!) on medium high heat. Pour the hot cream into the flour mixture along with the sugar and stir well. Add the egg yolks and stir. Put the contents of the bowl back into the saucepan and warm up to boil, meanwhile, continue to stir well. When it has thickened, remove the pot from the heat and let cool. Remove the lemon zest. Put 2 sheets of puff pastry together and roll them loosely. Cut discs of about 3,5cm. Press the disks flat and make a ‘bowl’ out of them. Put them in the muffin pan. Fill the bowls with the cooled cream filling and place in a preheated oven at 220°C/425°F/Gas 7 for 20 min.