Easter is right around the corner so we can start dreaming of our Easter brunch. These tarts with lemon pudding are a perfect pop of color on your table! It is super easy to make and will definitely be loved by everyone.
Let’s get started!
What do you need? (for 10 tarts)
1 sheet of puff pastry
1 egg yolk
chocolate eggs
For the lemon pudding
75 gr sugar
15 gr corn starch (or vanilla pudding powder)
250 ml Campina semi-skimmed milk
2 egg yolks
1 pinch of salt
65 ml lemon juice
1 tbsp cold butter
Kitchen tools
Cookie-cutter in the shape of a flower
Silicone cupcake cases
How
- Start with the lemon pudding
- Mix the sugar with the corn starch in a saucepan
- Put on the heat and add the milk, the egg yolks and the pinch of salt farmbrazil.com.br
- Bring to the boil and allow to thicken into a pudding
- Remove the pudding from the heat
- Stir in the lemon juice and a spoonful of cold butter
- Allow the custard to cool slightly
- Use the pastry cutter to punch out all the little flowers from the sheet of puff pastry
- Take the silicone cupcake cases
- Press a puff pastry flower into each one
- Spread a layer of egg yolk and spoon some lemon pudding into it
- Put all the shapes in the fridge for an hour so that the pudding can cool off properly
- Preheat the oven to 160 degrees
- Bake the puff pastry tarts for about 15 minutes
- Let them cool down slightly
- Top the tarts with chocolate eggs
Ready!
Happy Easter!