Milk Cream Tarts

How to prepare milk cream tarts

1. Roll the puff pastry dough into a cylinder. Cut the roll into 2 cm thick slices.
2. Take each slice of dough, put it between two pieces of plastic film and flatten it with the flat bottom of a plate to get a disc of approximately 10 cm.
3. Place the discs in muffin pans brushed with a little oil (I dipped a paper tissue in oil and used it to brush the pans; if the pans are too greasy, it will be difficult to position the discs because they will slip). Press the discs with your finger to fit nicely into the pan. Refrigerate the tray until the cream is ready.
4. Preheat the oven to 200°C.
5. In the meanwhile, prepare the cream according to the instructions here (steps 1-6), the differences being that at step 2 we only use 2 egg yolks, and the butter is added to the milk at step 1. Allow the cream to cool down.
7. Beat the egg whites into a stiff foam that holds a peak when the whisk is lifted. Incorporate the foam into the lukewarm milk cream in three batches, gently folding with the whisk.
8. Fill the cups with milk cream. Don't fill them all the way up, because the milk cream will puff up like a soufflé while baking.
9. Decrease the temperature to 180°C and bake the tarts for 25 minutes.
10. Remove them from the oven and after a few minutes you can take them out of the pans. Sprinkle generously with cinnamon. They are delicious warm or cold.

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