Choux Pastry is a light pastry used to make profiteroles, croquembouches, éclairs & churros.it is made from butter, water, flour & eggs. When making Choux pastry it is important to accurately measure all ingredients as too many eggs can make the pastry cook unevenly and too much flour can make a dense piece of pastry losing its light quality. below is a recipe that uses Choux Pastry as a tart cup. 

  Picture of Lemon Curd Tart from the website “Cooking With Curls.” https://cookingwithcurls.com/2014/11/05/lemon-curd-tarts/