Clementine Custard Tarts Recipe

Preheat the oven to 375°F (190°C) and grease 4 tart pans.

Roll out the puff pastry sheet and cut circles to fit into the tart pans. Press the pastry into the pans.

In a saucepan, simmer the clementine juice and 1/2 cup of sugar until it reduces by half, about 5 minutes.

In a bowl, whisk together the eggs, milk, vanilla extract, and remaining sugar. Slowly pour in the reduced clementine juice, whisking continuously.

Pour the custard mixture into the prepared tart pans.

Bake in the preheated oven for 25-30 minutes or until the custard is set and the pastry is golden brown.

Remove from the oven and let the tarts cool before serving.