Baked Lemon Custard
- 5 minutes
- 20 minutes
- 10 Tartlets
Bonsoy Soy Milk
Casalare Gluten Free Not So Plain Flour
puff pastry sheets
Preheat the oven to 180-190C.
Cut out the puff pastry sheet into suitable size of tartlets tins. Press the puff sheet to each tartlet baking tin. Prick with a fork. Cut the suitable size baking sheet and cover over it and place the weight or dried beans. Bake for about 10-15 minutes. Take them out from the oven, remove the paper and weight and cool on a wire rack with the tin.
In a small pot, add egg yolk, sugar and flour and mix well. Add BONSOY, mix well to smooth.
Turn on the medium heat, keep stirring quickly until the mixture become thick but not to burn. Cool it and add lemon juice and lemon zest.
Spoon the lemon custard to the tartlets crust.
Bake them in the 180C oven to 10-15 minutes until the custard baked but not brown on the surface.
Remove from the oven and take the tarts out from the tartlets tin and cool on wire rack.
**** Coffee powder (or matcha powder) can be substituted for lemon juice and zest
Coffee powder – 1Tbsp dissolved with 1tsp hot water and mix well