Afternoon tea with cream tarts
Ingredients (serves 6)
- 300 ml / 1 1/4 cups whipping cream
- 2 puff pastry sheets
- 4 egg yolks
- 150 g / 3/4 cups granulated sugar
- Lemon zest of 1/2 lemons
- 30 g / 1/4 cup of all purpose flour
- 1 vanilla bean
Put the flour in a large mixing bowl and whisk in 60 ml / 1/4 cup 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 pod halves). 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 tickened, remove the pot from the heat and let cool. Remove the lemon zest. Put two sheets of puff pastry together and roll them loosely. Cut discs of about 3,5 cm / 1.5 inch. 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 215 °C / 420 °F / gas 7 for 20 min.