Cut the puff pastry into squares a little larger than the tart pans. Spread the squares in the pans and cover with baking paper. Put in pie weights, and bake.

Place all ingredients for the lemon cream in a saucepan and cook over low heat until it thickens.

Cool the shells completely and cool the lemon cream until no longer hot, then pour in the lemon cream in the shells and chill in the refrigerator until set.

Decorate with jam or fresh fruit.