Vanilla lemon tarts

Preheat the oven to 200 ° C. Scrape the pith from the vanilla pod and mix it with the egg yolks.

Stir in the cornstarch with 2 tablespoons of whipped cream. Add the rest of the whipped cream, sugar and lemon zest to the yolk mixture.

Stir in the diluted cornstarch and heat to half position without boiling until the cream thickens.

Roll out the puff pastry pieces slightly on a little flour.

Rinse the molds with cold water or lightly grease them.

Cut the dough slices wider than the molds and put them in them.

Put them on the baking tray or grid and fill them almost to the edge with the vanilla lemon cream.

Bake for 10-11 minutes in the middle of the oven until small brown dots appear. Let them cool and sprinkle with icing sugar.