Lemon Custard Tarts

Directions

1. Whisk together half the sugar with the 1 yolk, 2 whole Large eggs, lemon juice, lemon rind and vanilla in a medium bowl.
2. Whisk the cornstarch, remaining sugar and lowfat milk in a bowl or possibly measuring c.. Bring lowfat milk to a boil in a saucepan over medium heat. Cook till slightly thickened. Slowly, whisk into egg mix. Return to sauce pan and bring back to a boil, stirring constantly. Transfer to a bowl. Cover with plastic wrap, sealing plastic wrap directly over the custard so which no skin forms on the custard. Put in refrigerator and thoroughly refrigeratebefore using, about 1 to 2 hrs.
3. Preheat oven to 400 degrees F.Roll out the puff pastry to 1/8-inch thick. Cut the pastry into twelve 4-inch circles with a cookie cutter or possibly top of a c. or possibly glass. Press pastry circles into muffin c.. Prick the bottoms with a fork. Line each puff c. with aluminum foil. Fill with pie weights or possibly dry beans. Bake for 12 to 15 min. Remove from oven. Remove foil and pie weights. Cold pastry for 5 - 10 min.
4. Preheat oven to 350 degrees F.
5. Spoon the cooled custard into the baked puff pastry c.. Bake till golden brown and skin forms, about 10 to 15 min. Let tarts cold to room temperature. Serve at room temperature or possibly chilled. The custard will be a little loose.
6. These are my take on Portuguese custard tarts - simply irresistible!