Step by step
Method
8 steps- 01
Mix flour, salt and water into a shaggy dough. Knead 3 minutes, cover and rest for 20 minutes.
- 02
Roll into a thin rectangle. Spread two thirds with one third of the butter, fold like a letter, turn and repeat twice more, chilling 15 minutes if the butter softens.
- 03
On the final turn, roll the pastry tightly from the long edge into a log. Wrap and chill for at least 1 hour.
- 04
Boil sugar, water, cinnamon and lemon zest without stirring until it reaches 105°C, about 3 minutes; remove aromatics.
- 05
Whisk flour with 60 ml milk. Bring remaining milk just to a simmer, whisk into the flour mixture, then slowly add hot syrup. Cool 10 minutes before whisking in yolks and vanilla.
- 06
Heat oven to its maximum setting, ideally 260–290°C, with a rack in the upper third. Slice chilled pastry into 12 rounds and place cut-side down in a metal muffin tin.
- 07
With damp thumbs, press each round from centre outward into a thin cup whose rim sits just above the tin. Fill each three quarters with custard.
- 08
Bake 10–15 minutes until pastry is deeply golden and custard has characteristic dark caramelized spots. Cool 5 minutes, unmould and dust with cinnamon.
Cook's notes
Make it excellent
- Metal tins conduct the fierce heat needed for crisp pastry; avoid silicone.
- Keep pastry cold until baking so the butter layers remain distinct.
- Dark custard spots are traditional, but remove tarts before the pastry edges burn.
Serve it with
A short espresso and a light dusting of cinnamon and icing sugar.
Store & reheat
Best the day they are baked. Keep at room temperature for 1 day or chill for 2 days; re-crisp at 200°C for 5 minutes.
Helpful cooking questions and genuine results are welcome.