There are numerous recipes for these, and a lot of them involve zillions of egg yolks and corn flour and making custard in a longer, more traditional way. But this recipe caught my eye on Jamie’s 30 minute meals and seemed so simple and quick, so leaving more time for scoffing!
Plain flour, for dusting.
1 375g pack of pre-rolled puff pastry
125g crème fraiche
1 teaspoon vanilla paste or vanilla extract
5 tablespoons golden caster sugar
Flour rolling board. Unroll sheet of pastry, cut in half. Save one half for another day. Sprinkle over cinnamon, then roll pastry into Swiss roll shape and cut into six rounds. Use a muffin tin and use your thumbs to mould the pastry into the moulds. Cook for 8 to 10 minutes in the oven Gas mark 6 until lightly golden.
Spoon crème fraiche into a small bowl; add the egg, vanilla, 1 tablespoon of golden caster sugar and zest of 1 orange. Mix well.
Take muffin tin out of oven and use teaspoon to press the puffed up pastry back to make room for the filling. Spoon crème fraiche mixture into the tart cases and return to the oven for 8 minutes.
Put a small saucepan on high heat. Squeeze in the juice from the zested orange and add 4 tablespoons of golden cater sugar. Stir and keep eye on it, be careful as caramel can burn so don’t touch or taste it.
Take the tarts out of the oven and pour some caramel over each tart. They will be wobbly but that’s okay. Put aside to set.
*It’s a good idea to put cold water in the used caramel saucepan to cool it down and also make it slightly easier to clean. Even better, get someone else to do the washing up!