Preparation Method
1. Prepare the Pastry Shells
Stack the two sheets of puff pastry and roll them tightly into a log.
Wrap in plastic wrap and refrigerate for 20 minutes.
Grease a muffin tin with butter.
Slice the chilled pastry log into rounds about 2 cm thick.
Place each round into the muffin tin and press with your fingers to shape into small tart shells, spreading the dough up the sides. Chill again in the fridge.
2. Make the Syrup
In a saucepan, combine water, sugar, lemon zest, and the cinnamon stick.
Heat while stirring until the sugar dissolves and a light golden syrup forms.
Strain and set aside.
3. Prepare the Custard
In a saucepan, whisk together flour, cornstarch, and salt.
Gradually add warm milk, stirring constantly to avoid lumps.
Cook over medium heat until the mixture thickens into a smooth cream.
Slowly add the prepared syrup, mixing well after each addition.
Let the mixture cool completely.
Then whisk in the egg yolks and whole eggs until smooth and fluid.
4. Fill and Bake
Fill each pastry shell about ¾ full with the custard (leave some space at the top).
Bake in a preheated oven at 250°C (480°F) for 25 minutes.
If needed, move to the top rack and use the grill (broiler) for 5 minutes to achieve the characteristic caramelized surface.
5. Finish and Serve
Remove from the oven and, while still hot, brush with a mixture of hot water and sugar for a glossy finish.
Unmold and transfer to a serving tray.
Dust with cinnamon and/or powdered sugar.
Serve warm.
Storage
Store at room temperature under a cake dome for up to 2 days.
For best flavor, reheat briefly in the oven or air fryer before serving.
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