Ingredients (12 tarts)

For the puff pastry:

• 250g (2 cups) flour
• 185g (1 +1/2 sticks) cold butter
• 5g (0.2oz) salt
• 1.5dl (2/3 cup) cold water 

For the filling:

• 7dl (a little less than 3 cups) milk
• 5 egg yolks
• 3 lemon peels
• 3 tbsp cornflour (Maizena)
• 250g (1+1/4 cups) sugar

Instructions (Time: 2 hours)

Mix all the ingredients except the butter. The quantity of water needed might change depending on how your’s absorbs it. Add water if the dough is too dry. 

Work the dough for a bit.

Divide the butter in 6 parts. You’ll use 1/6 of the butter for each layer. Roll out the dough and spread bits of cold butter on top.

Fold the dough and roll it out again.

Repeat the process 5 more times. I kept the butter on the fridge the whole time and because I felt the dough was getting warm, I placed it on the fridge for 10 minutes after the third part of butter. Once you’re done with all the butter, divide the dough in two parts. Roll out each part so that the dough is 2mm (0.1in) high (I didn’t have enough space to roll out the dough and that’s why I divided the dough in two).

From here onward the process is the same as in Part I. Make a roll with the dough. 

Prepare the muffin tins (this time I used special tins that are used in Portugal to bake the egg tarts).

Place the dough in each tin.

And fill the dough with the egg tart mixture.

Bake in the oven for 30 minutes at a preheated oven to 200ºC (390ºF).