400 grams frozen puff pastry, thawed
2 cups cream
¼ cup all-purpose flour
6 egg yolks
1 cup white granulated sugar
2 tsp lemon zest
1 tbsp icing sugar
Preheat oven to 425°F (220°C).
Roll half the dough out to 14×10-inch rectangle. Use a 4 ½-inch round cookie cutter to out circles.
Press the dough circles into 12 muffin cups. Line each with foil, then fill with pie weights. Freeze about 15 minutes.
15 minutes
Bake pastry shells in bottom third of oven for 10 minutes. Remove foil and weights; let cool for 10 minutes.
10 minutes
Meanwhile, in microwaveable bowl, whisk together cream, flour, egg yolks, sugar, and lemon zest. Microwave at medium for about 8 minutes, or until it reaches the consistency of pudding, whisking every minute or so.
8 minutes
Strain pudding into bowl; let cool for 5 minutes.
5 minutes
Pour pudding into shells. Broil 6 inches from the heat source for 3 minutes. Let cool on rack for 15 minutes
3 minutes
Remove pastries from pan, and refrigerate for about 4 hours.
4 hours
Sprinkle with icing sugar and serve.