Steps
- Bring 2.5 liters of whole milk to a boil with the seeds and pod of 1 vanilla pod. Add 1 liter of buttermilk and stir briefly until curds form. Remove the vanilla pod.
- Pour into a cheesecloth-lined sieve and drain for 1 hour. Press gently to remove excess moisture.
- Preheat the oven to 435°F / 225°C. Grease and flour six tartlet molds; cut 2 sheets of puff pastry into six pieces each. Line the molds with half the pieces, leaving an overhang, and refrigerate the other pieces for lids.
- Separate 4 eggs. Beat the yolks and ½ teaspoon of salt into the curds. Whip the whites with 200g of superfine sugar for 5 minutes, until stiff, then fold into the curds in two additions.
- Fill the pastry cases. Beat 1 egg yolk with 1 tablespoon of milk and brush the edges. Add the pastry lids, press firmly to seal, trim, and cut a small star-shaped vent in each top.
- Bake for 20-25 minutes, until deeply golden. Let cool.