250 g puff pastry
100 g caster sugar
4 egg yolks
25 cl fresh cream
10 g butter for the molds
15 g flour
1 untreated lemon peel
Roll out the puff pastry as finely as possible on a lightly floured work surface. Cover the small deep tart molds with the pastry, about 5 to 6 cm in diameter, previously buttered. Put them 20 minutes in the fridge.
Preheat the oven th. 8-9 (260 ° C). In a bowl, whisk the egg yolks with the caster sugar until the mixture turns white. Add the flour, lemon zest and mix with the cream. Pour everything into a saucepan and bring to a boil over low heat, stirring constantly.
At the first simmer, turn off the heat. Let the preparation cool down before pouring it into the molds. Bake 5 to 6 min at 260 ° C, then 10 min at 200 ° C until the surface is golden brown.
Serve them when they are still warm.