Ingredients:

• 1 egg
• 2 tablespoons cornstarch
  • 3 tablespoons sugar
  • 250 ml (1 cup) milk
  • 40 ml (about 3 tbsp) lemon juice
  • Lemon zest (optional, for extra flavor)
  • Puff pastry sheets (store-bought or homemade)
  • Extra milk (for brushing the pastry)
• Powdered sugar (for dusting)

Directions:

1. Prepare the lemon cream filling:
   • • In a medium saucepan, whisk together 1 egg, 2 tablespoons cornstarch, 3 tablespoons sugar, and 250 ml milk.
     • Cook over medium heat, stirring continuously until the mixture thickens and turns into a smooth, creamy texture.
   • Remove from heat and stir in 40 ml lemon juice and optional lemon zest for extra zing.
2. Cool the filling:
   • Transfer the lemon cream to a bowl, cover with plastic wrap (press the wrap directly onto the surface of the cream to prevent a skin from forming), and refrigerate for about 30 minutes until cooled.
3. Prepare the puff pastry:
   • Roll out the puff pastry sheets and cut them into squares or circles, depending on your preferred tart shape.
   • Place the cut pastry pieces into a muffin tin or tart molds, pressing them lightly into place to form a tart shell.
4. Brush with milk:
   • Lightly brush the top edges of the puff pastry with milk to give them a golden color when baked.
   • Bake the puff pastry:
     • Preheat the oven to 180°C (350°F).
     • Bake the puff pastry shells for about 20 minutes or until golden brown and puffed up. Remove from the oven and let cool.

1. Assemble the tarts:
   • Once the pastry shells and lemon cream are both cool, spoon the chilled lemon cream into the puff pastry shells.
2. Dust with powdered sugar:
   • Lightly dust the tops of the tarts with powdered sugar before serving.

Serving Suggestions:

• Serve these tarts with a cup of tea or coffee for a light afternoon treat.
• Garnish with fresh berries, like raspberries or blueberries, for a colorful presentation.
  • Add a dollop of whipped cream on top for extra indulgence.
  • Serve chilled for a refreshing summer dessert.
  • Pair with a scoop of vanilla ice cream on the side for a warm-and-cool dessert contrast.

Cooking Tips:

• You can prepare the lemon cream filling ahead of time and store it in the fridge for up to 2 days before assembling the tarts.
• If you don’t have tart molds, you can use a muffin tin to shape the puff pastry shells.

Nutritional Benefits:

• Good source of vitamin C: Thanks to the lemon juice and zest.
  • Calcium boost: The milk in the filling adds calcium to the recipe.
  • Low in fat: The lemon cream filling is light and not too rich, making it a relatively lower-fat dessert option.
  • Carbohydrate source: Puff pastry provides energy-boosting carbohydrates.

Dietary Information:

• Vegetarian: This recipe is suitable for vegetarians.
• Nut-Free: No nuts are used in this recipe, making it safe for those with nut allergies.
• Gluten-Free Option: Use gluten-free puff pastry if needed.

• Low-Sugar Option: Reduce the sugar in the lemon cream or use a sugar substitute to make it lower in sugar.

Nutritional Facts (Per Tart, Approximate):

• Calories: 180 kcal
• Protein: 4g
  • Carbohydrates: 20g
  • Fat: 9g
  • Sugar: 6g

Storage:

• Refrigerator: Store assembled tarts in the fridge for up to 2 days.
• Freezer: You can freeze the puff pastry shells before filling them. Thaw at room temperature before adding the lemon cream.