Method

• 1.
  Combine sugar and 1 cup (250ml) water in a small saucepan over high heat. Cook, without disturbing, until it reaches 115°C on a sugar thermometer. Set aside to cool.
• 2.
  Meanwhile, whisk the flour and 1/2 cup (125ml) milk in a bowl to make a smooth paste. Set aside.
• 3.
  Combine remaining 185ml milk, vanilla pod and seeds, and lemon zest in a small saucepan over high heat and bring to the boil. Remove from heat and set aside.

• 4.
  Meanwhile, whisk cream and egg yolks in a large bowl until well combined.
• 5.
  Whisk the hot milk mixture, cooled sugar syrup and then the flour paste into the cream mixture until smooth. Chill the mixture for 2 hours or overnight until completely cold.
• 6.
  When ready to cook the tarts, preheat the oven to 250°C. Grease 8 holes of a 12-hole, 180ml (3/4-cup) Texas muffin pan.
• 7.
  Place pastry on a clean work surface and cut out 8 x 13cm squares. Use these to line the prepared muffin pan holes. Chill for 20 minutes.
• 8.
  Add 1/4 cup (60ml) custard mixture to each pastry case and bake for 10 minutes. Cover with foil and cook for a further 5 minutes or until custard wobbles in the centre. Remove from oven and, using a kitchen blowtorch, caramelise the top of each tart.
• 9.
  Stand for 45 minutes or until cooled and custard is slightly set, then serve.