• Heat the oven to 350°F.
• Roll out your pastry crust and place in two spring-form 4.5×2″ tart pans with the crust. Prick the bottom with a fork and pop in the fridge while you mix up the filling.
• In a medium mixing bowl combine the egg yolks and sugar. Whisk until pale yellow and light. Stir in the petite creme, nutmeg, cardamom, vanilla, and the lemon zest.
• In another bowl (or with a mixer) whisk the egg yolks with the pinch of cream of tartar until stiff peaks form.
• Gently fold the whites into the petite cream mixture with a spatula until combined. Be careful to fold and not stir. You don’t want to deflate the egg whites completely, just combine them into a light batter.
• Pour the mixture into the crusts, to the top. Depending on the size of you eggs you might have leftover batter, discard or make a mini in a muffin tin if you do.
• Bake for 25-30 minutes until puffed, golden, and set in the middle. Remove from oven, allow to cool fully, remove pan, slice and serve!

For The Pastry Crust

• Combine 1 1/4 cup (about 156 g) flour, sugar, and salt in the bowl of standing mixer. Set aside the other 1 1/4 cup flour. With the mixer on low add the diced cold butter and bits of cold lard a handful at a time. Mix until thoroughly combined.
• Add other half of flour. Mix until just combined. Add buttermilk and mix until dough just comes together. Divide dough in half. Place each half on a piece of plastic wrap, form into a disc, and chill at least to two hours (preferably 3) and up to one day. Dough can be frozen, wrapped tightly, up to three months at this point.