Jamie's Quick Portuguese Custard Tarts

Sprinkle cinnamon on the puff pastry and rub it in.

Roll the pastry up into a nice roll.

Cut the roll in half, then cut each half into three pieces, resulting in six pieces.

Take a Yorkshire pudding or muffin mould and place the pastry piece facing down into the mould.

Squeeze the pastry into the bottom of the mould and pull it up the sides using your fingers.

Preheat the oven and place the moulds with pastry into the oven.

In a bowl, add 1 large free-range egg, 1 tablespoon of sugar, 1 teaspoon of vanilla paste, and 120g of creme fraiche.

Add the zest of half an orange to the mixture and mix well.

Use a teaspoon to push the pastry back and fill the centre with the custard filling.

Put the filled tarts back into the oven.

In a hot pan, add 4-5 tablespoons of sugar to make caramel.

Cut 1 orange in half and squeeze the juice into the pan with the caramel.

Wait about a minute for the sugar to turn into caramel, being cautious as it can be dangerous.

Once the tarts have plumped up, remove them from the oven.

Pour the molten caramel over the tarts, being careful not to touch it.

After pouring the caramel, place the spoon in cold water to clean it, then return it to the heat to clean itself.

Equipment Needed

Allergens