Catalonian Custard Tarts, Spanish Passion Style

There are numerous recipes for these delicious tarts originally from Portugal, and most Hispanic countries have their own takes. In ours, the orange preserve adds a lovely bitter marmalade flavour to the sweet custard, giving the recipe our own twist.

INGREDIENTS TO GET READY

1x Roll of Frozen Puff Pastry

30g x Ground Cinnamon

20g Icing Sugar

Custard

3x Whole Eggs (Large)

3 x Egg Yolks

30g x Caster Sugar

1 x Teaspoon Vanilla Essence

200ml x Creme Fraiche

200ml x Double Cream

30g x Orange Preserve

Caramel

150g Caster Sugar

50ml x Orange Juice

PUT IT TOGETHER

1. Lay the puff pastry on a flat clean surface, mix the Icing Sugar and Ground Cinnamon together and generously dust the whole surface of the puff pastry. From the longest edge of the pastry roll a tight spiral, till you have a perfect roll. At this stage it would be a good idea to set the pastry in the fridge while preparing the Custard

2. Place the double cream into a mixing bowl and gently whisk until the cream starts to thicken. Add the creme fraiche and sugar and mix well

3. Place the eggs and Egg yolks into a bowl and whisk till smooth. Add the orange preserve and vanilla essence and slowly fold into the cream. Whisk until the custard is smooth

4. Remove the pastry from the fridge and cut it in half. Cut each half into 6 evenly sliced discs, lay the discs flat and using a rolling pin roll out so that the disc will fill a compartment of a muffin tray

5. Lightly butter or spray a muffin and gently press a disc into each compartment, molding the pastry evenly in the tin. Blind bake the pastries in a preheated oven at 200°C for approximately 15 minutes until the pastry is golden brown

6. Remove the tarts from the oven and reduce heat to 160°C. Fill the tarts to the brim and return to the oven. Cook the tarts for approximately 20 minutes until they are set but still have a slight wobble, remove from oven and allow to cool

7. Place the Caster Sugar into a saucepan, add the orange juice and place over a moderate heat. Bring to a gentle simmer and cook until the sugar turns a nice Amber colour. Remove from heat and carefully spoon generously over the tarts