Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (120ml) cold water
  • 1/4 teaspoon salt
  • 10 tablespoons (140g) unsalted butter, chilled and cubed
  • 1 cup (240ml) heavy cream
  • 1 cup (240ml) whole milk
  • 2 large eggs
  • 3/4 cup (150g) granulated sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon ground cinnamon
  • Zest of 1 lemon (optional)

Instructions:

  1. In a bowl, mix flour and salt. Add chilled butter and mix until crumbly. Slowly add water and mix until the dough forms. Knead lightly and refrigerate.
  2. In a saucepot, combine heavy cream, milk, sugar, and cinnamon over medium heat until sugar dissolves. In a bowl, whisk eggs and vanilla; slowly add the hot mixture.
  3. Preheat the oven to 425°F (220°C). Roll out the dough to 1/8-inch thickness. Cut circles to fit the muffin tin, pressing the dough into the base and up the sides.
  4. Pour the custard filling into each pastry shell, about 3/4 full. Bake for 25-30 minutes until golden brown. Allow to cool slightly before removing from tin.