- 1 package frozen puff pastry (2 sheets)
- 1 tablespoon butter
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1½ cups half and half
- 6 large egg yolks
- 1 teaspoon vanilla extract
- 1 small piece of lemon rind
- 1 cinnamon stick ground cinnamon
Lightly grease bottoms and sides of two standard-sized muffin pans (with butter) and set aside.
Thaw pastry sheets enough to unfold. Using a rolling pin, slightly roll out each sheet just enough to smooth out the folds. Starting at the short end, roll each pastry sheet into long cylinders. Carefully cut into 10-12 one-inch pieces.
Turn each piece spiral side up and flatten using the palm of your hand. Roll out into 3 ½” – 4” (in diameter) disks. Place a disk in each greased muffin cup and gently press into the bottom and up the sides (lining each cup), leaving 1/8” of space at the top. Set aside (in a cool place) and preheat oven to 425 degrees.
In a medium saucepan on low to medium heat, combine half and half, cornstarch, sugar, vanilla, cinnamon stick and lemon rind. Using a whisk, stir gently until mixture thickens (about 3-5 minutes). Remove the cinnamon stick and lemon rind and lower the heat.
In a medium bowl, whisk egg yolks. Slowly add part of the hot milk mixture into egg yolks and whisk until combined. Gradually add the egg yolk mixture back to remaining milk mixture in the saucepan, stirring gently on low heat. Continue to stir for about 5 minutes, or until thickened. Pour custard into each pastry cup to three-quarters full. Bake for 20-25 minutes or until pastry is golden brown and custard shows amber and brown spots. Allow tarts to cool in the pan for 5 minutes. And then cool outside of the pan for another five minutes. Sprinkle with ground cinnamon and serve warm.