Instructions
STEP 1 Begin by combining the plain flour and icing sugar, then use this mixture to dust your work surface lightly. Roll out the puff pastry into a generous 45 x 30 cm rectangle, aiming for an even thickness. Starting from the long edge, roll the pastry lengthways into a tight sausage shape, which helps create those signature flaky layers. STEP 2 With a sharp knife, slice the rolled pastry into 24 wheels, each about 1 to 2 cm thick. Try to keep the thickness consistent for even baking. STEP 3 Lightly roll each pastry wheel with your rolling pin to ensure they fit perfectly into the two 12-hole non-stick fairy cake tins. This gentle pressing prepares the pastry for shaping. STEP 4 Press each pastry circle into the individual holes of the tins, carefully molding the dough into thin, even cases. Chill the tins in the fridge until you’re ready to fill — this helps the pastry keep its shape during baking. STEP 5 Preheat your oven to a sizzling 220°C (fan 200°C) or gas mark 7. Meanwhile, prepare a fragrant sugar syrup by boiling the caster sugar with 200 ml of water, lemon zest strips, and cinnamon stick. Let it reduce until syrupy, then cool before removing the lemon and cinnamon. STEP 6 In a large bowl, whisk together the eggs, egg yolks, and cornflour until the mixture is smooth and pale. Heat the whole milk with the seeds from the vanilla pod until just below boiling — this infuses the milk with aromatic flavor. STEP 7 Gradually pour the hot milk into the egg mixture while whisking constantly to prevent curdling. Transfer this mixture back to a pan and cook gently on low heat, continuing to whisk until the custard thickens. STEP 8 Once the custard has thickened a little, stir in the cooled sugar syrup, whisking well to combine. Pass the custard through a fine sieve to eliminate any lumps for a silky texture. STEP 9 Pour the smooth custard carefully into the prepared pastry cases, filling each almost to the brim. Bake in the preheated oven for 15 minutes or until the pastry is beautifully golden and the custard has developed a rich, darkened top. STEP 10 Allow the tarts to cool completely in their tins before removing. Just before serving, gently sift over some icing sugar and a dash of ground cinnamon for a delightful finish. Enjoy these charming tarts slightly warm for the best indulgence. TIP: Chilling the pastry cases before filling prevents them from puffing up too much during baking, helping you achieve thin, crisp shells. For an extra caramelized top, you can briefly place tarts under a hot grill for 1-2 minutes but watch carefully to avoid burning.
