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from the kitchen of Sharmagne Leland-St. John
8 ounces puff pastry
1/2 pint milk
2 level tablespoons white bread crumbs (at
least 2 days old )
4 ounces butter cut into 4 pieces
1 ounces caster sugar
zest of one large lemon
2 ounces ground almonds
Preheat the oven to 400 degrees.
Roll out the puff pastry and cut into rounds to fit into tartlet tins.
Add the crumbs to the milk and bring to a boil. Remove from the
heat and set aside for 5 minutes. Beat in the butter, sugar,
lemon zest and almonds. Make sure the mixture has no lumps.
It will have a slight texture, but should not be lumpy. Now beat
in the eggs. Fill the pastry shells one half way with the
filling mixture and bake for 15 minutes or until the pastry is cooked
and has shrunk away from the sides of the tins and the filling is
golden brown. Carefully remove the Maids of Honour from the tins
and set them to cool on a wire rack.