Pastry Dough
1 and 1/3 cups all-purpose flour
2 tablespoons unsalted butter, chilled and cut into small pieces
1/2 teaspoon salt
1 tablespoon grated lemon zest
1 large egg, lightly beaten
Filling
1 and 1/3 cups granulated sugar
1 cup warm milk
2 tablespoons all-purpose flour
2 tablespoons cornstarch
2 tablespoons freshly squeezed lemon juice
3 large egg yolks
To decorate
Lemon zest, for garnish
Accessories
25 mini tart shells, 5 cm in diameter and 2 cm in height
Pastry Dough
1 and 1/3 cups all-purpose flour
2 tablespoons unsalted butter, chilled and cut into small pieces
1/2 teaspoon salt
1 tablespoon grated lemon zest
1 large egg, lightly beaten
Filling
1 and 1/3 cups granulated sugar
1 cup warm milk
2 tablespoons all-purpose flour
2 tablespoons cornstarch
2 tablespoons freshly squeezed lemon juice
3 large egg yolks
To decorate
Lemon zest, for garnish
Accessories
25 mini tart shells, 5 cm in diameter and 2 cm in height
Pastry Dough
Combine the flour, salt, and lemon zest
Add the butter and mix with your fingers until it forms a crumbly mixture
Add the egg and knead well
Shape into a ball, wrap in plastic film, and refrigerate for 10 minutes
Preheat the oven to medium temperature
Roll out the pastry dough to fit the tart shells
Place the filling
in the prepared tart shells and bake until lightly browned
Remove from the oven and let cool slightly
Filling
In a blender, beat the egg yolks with the lemon zest
Add the sugar, cornstarch, and warm milk, beating constantly until smooth
Transfer to a saucepan and cook over medium heat, stirring constantly until bubbles form on the surface
Reduce heat and continue stirring until thickened
Remove from heat
Add lemon juice, mix well, and let cool
Distribute the cream among the tart shells, decorate, and serve.
