Recipe: Easter Tarts with Lemon Pudding

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


  1. Start with the lemon pudding
  2. Mix the sugar with the corn starch in a saucepan
  3. Put on the heat and add the milk, the egg yolks and the pinch of salt
  4. Bring to the boil and allow to thicken into a pudding
  5. Remove the pudding from the heat
  6. Stir in the lemon juice and a spoonful of cold butter
  7. Allow the custard to cool slightly
  8. Use the pastry cutter to punch out all the little flowers from the sheet of puff pastry
  9. Take the silicone cupcake cases
  10. Press a puff pastry flower into each one
  11. Spread a layer of egg yolk and spoon some lemon pudding into it
  12. Put all the shapes in the fridge for an hour so that the pudding can cool off properly
  13. Preheat the oven to 160 degrees
  14. Bake the puff pastry tarts for about 15 minutes
  15. Let them cool down slightly
  16. Top the tarts with chocolate eggs


Happy Easter!