Puff pastry shells with citrus filling

Preheat the oven to 200 ° C. Dust the muffin cups with some flour. Line the molds with the puff pastry and cut the edges neatly.

Place a piece of parchment paper with some baking refill and brush the edges with egg. Bake the puff pastry in the oven in about 20 minutes until golden brown. Remove the baking container and let the dishes cool down. Take them out of the molds.

Clean 2 tangerines well, grate the peel and press them out. Heat the butter to a low setting with the sugar, juice and grater of the mandarins and the lemon juice until the sugar is dissolved.

Pour a portion of it with the eggs and beat well. Pour this back into the pan and keep stirring until the custard starts to bind (if you can draw a line on the spatula that does not continue, the custard is thick enough).

Stir in the gelatine and allow the custard to cool slightly while stirring. Divide the custard over the puff pastry trays.

Cut the peel of the grapefruit and cut the wedges between the fleece. Do the same with the mandarins. Divide the fruit segments over the custard.