For the crust:
1 1/2 cups all-purpose flour (125 g)
1/2 teaspoon salt
1 tablespoon butter, softened (50 g)
1 egg, lightly beaten
For the filling:
3 large egg yolks
1/4 cup all-purpose flour (45 g)
2 tablespoons cornstarch
1 1/4 cups hot milk (300 ml)
Fresh Lemon Juice
Lemon zest strips (for garnish)
For the crust:
1 1/2 cups all-purpose flour (125 g)
1/2 teaspoon salt
1 tablespoon butter, softened (50 g)
1 egg, lightly beaten
For the filling:
3 large egg yolks
1/4 cup all-purpose flour (45 g)
2 tablespoons cornstarch
1 1/4 cups hot milk (300 ml)
Fresh Lemon Juice
Lemon zest strips (for garnish)
Prepare the crust: In a medium bowl, sift together the flour and salt
Add the butter and mix with your fingertips until it forms a crumbly mixture
Make a depression in the center and add the egg, mixing with a spatula until it starts to come together
Transfer to a smooth surface and knead until it becomes homogeneous (don't overwork it or it will become tough)
Form into a ball, wrap in plastic wrap, and refrigerate for 10 minutes
Preheat the oven to 350°F (medium)
Line with the crust 25 mini tart pans with a 5 cm diameter and 2 cm height
Bake in a preheated oven at 350°F on a large baking sheet until the crust is lightly golden (about 10 minutes)
Remove, still warm, and reserve
Prepare the filling: In an electric mixer, beat the egg yolks with cornstarch to obtain a smooth and fluffy mixture
Without stopping the machine, add the flour, fubá, and hot milk until it becomes homogenous
Transfer to a saucepan and cook over medium heat, stirring constantly until large bubbles form on the surface (about 5 minutes)
Lower the flame and continue stirring until thickened (about 8 minutes)
Remove from heat, add lemon juice, and mix well with a wooden spoon
Wait for it to cool
Distribute the filling among the reserved tart pans and decorate with lemon zest strips
Serve immediately
61.5 calories per unit
