24 Serves
75 Mins
Dust your work surface with a mixture of flour and icing sugar. Roll the pastry into a 45 x 30cm rectangle, then roll it up tightly lengthways into a long cylinder.
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AmericanVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
36 µg / 400 µgCalcium
160 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
227 mg / 1,250 mgPotassium
160 mg / 4,700 mgSodium
254 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
6 g / 20 gCholesterol
307 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Slice the pastry cylinder into 24 equal wheels, each about 1-2cm thick.
Lightly roll out each pastry wheel with a rolling pin and press them into the cups of two 12-hole fairy cake tins to form thin, even cases. Chill the tins in the refrigerator until ready to fill.
Preheat your oven to 220°C. In a saucepan, combine sugar, water, lemon zest, and a cinnamon stick. Bring to a boil and reduce until it reaches a syrupy consistency, then strain and cool.
In a large bowl, whisk together the eggs, egg yolks, and cornflour until completely smooth.
In a separate saucepan, heat the milk and vanilla seeds until just below boiling. Gradually temper the hot milk into the egg mixture while whisking constantly, then cook over low heat until the custard begins to thicken.
Whisk the prepared sugar syrup into the custard, then pass the mixture through a fine-mesh sieve to ensure a silky texture.
Pour the custard into the chilled pastry cases and bake for 15 minutes, or until the pastry is golden and the custard tops are slightly darkened.
Allow the tarts to cool completely in the tins before dusting with icing sugar and ground cinnamon to serve.
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Tunisian