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Ingredients
FOR THE PASTRY
EGG
1
SUGAR
70g (⅓ cup)
VEGETABLE OIL
60ml (¼ cup)
ALL PURPOSE FLOUR
220g (1 ¾ cups)
BAKING POWDER
15g (1 tbsp)
FOR THE FILLING
EGG YOLKS
2
SUGAR
70g (⅓ cup)
CORNSTARCH
30g (4 tbsp)
MILK
500ml (2 cups)
1 LEMON ZEST
FRESH MINT, FRUIT, AND BERRIES OF CHOICE
Instructions
For the pastry, whisk sugar, egg, and vegetable oil in a medium bowl.
Step 1
In a separate bowl whisk flour with baking powder.
Step 2
Add dry ingredients into the wet mixture and knead until smooth pastry forms.
Step 3
Wrap the pastry in plastic and let it sit in the fridge for 30 minutes.
Step 4
To make the custard, whisk egg yolks with sugar and cornstarch. Warm up milk with lemon zest. Remove the zest and carefully pour hot milk into the egg yolk base. Whisk constantly to prevent lumps from forming.
Step 5
Pour the cream base back into the pot and heat the oven on medium-low heat for 5 to 7 minutes.
Step 6
In the meantime, prepare the pastry. Roll out the pastry with a rolling pin.
Step 7
Use a cookie cutter to cut out flower shapes of about 8 cm / 3 inches in diameter.
Step 8
Place each on top of a flipped upside-down muffin cup.
Step 9
Bake for 15-20 minutes and allow to cool. Fill the pastry cups with the pastry cream.
Step 10
Decorate with fruits, berries, and fresh mint.
Step 11
Enjoy!
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