I love lazy Sundays. Doing nothing else but making some cream and cinnamon tarlets for tea break. What could be better than appreciating a cup of Earl Grey or Infusion with some tartelettes/tarlets while reading the Sunday newspaper (trying to catch up with all the headlines).

Scanning through the bookshelf and picked up one of my French Dessert cookbooks, I randomly flipped through the pages and my eyes were fixed on the page where it says Mini-Tartelettes à la crème et à la Cannelle (Mini tarts with Cream and Cinnamon). Yum… I love Cinnamon.

Remember I made tartelettes/tarlets Les Petites Tartelettes au Fromage et aux Tomates before? But those are savoury tartelettes/tarlets. This time, tartelettes/tarlets are for dessert or rather afternoon tea.

So, I thought I would give it a try. They turned out really nice. There’s no other brilliant way to eat them over a cup of tea. Earl Grey is one of my favourites. J’adore le thé Earl Grey!

Yield: 12 tartlets

Ingredients:

300g puff pastry
3 eggs
400ml double cream/single cream
30g butter
3-4 tbsp castor sugar
1 tsp cinnamon powder
icing sugar for decoration

Directions:

1. Preheat the oven at 180 degrees celcius. Butter tarlet mould. Roll out the puff pastry. It has to be 2mm in thickness.

2. Cut the puff pastry using a cookie cutter with a diameter of 8cm.Then, lay the cut pastry in the mould. Press the pastry against the mould to form a shape and press the edges with your thumbs.

3. Mix eggs, 3 tablespoons of sugar, 400ml of double cream, 30g of butter and 1 teaspoon of cinnamon powder. Mix well with a whisk. Pour the mixture into the pastry that have been prepared in the mould. Bake for 20-25 minutes.