Carolina

Instructions

1. Heat the oven to 200C. Roll the 50 g of puff pastry to about 3 mm and cut a 10 cm round. Press it into a 8 cm tartlet tin or ring set on a lined tray, trim the rim flush, prick the base all over with a fork and chill 10 minutes.
2. Line the case with a crumpled paper disc and a few baking beans and bake 12 minutes, then remove the beans and bake a further 3 minutes until the base is dry, deep golden and audibly crisp. Unmould and cool completely on a rack.
3. For the pastry cream, bring the 60 ml of milk to a bare simmer in a small pan with the 1 strip of lemon zest, then take off the heat and leave 5 minutes to infuse. Whisk the egg yolk with 15 g of the caster sugar and the 5 g of cornflour until pale, strain on the hot milk whisking constantly, return to the pan over medium-low heat and cook 2 minutes, whisking, until it thickens and one bubble breaks the surface. Scrape into a cold bowl, press cling film onto the surface and chill until cold.