Portuguese Egg Tart

[Ingredients]

• 4 Jus-Rol small puff pastry cases - defrost covered using cloth for 15mins

• 1tbsp custard powder

• 1tbsp golden caster sugar

• 100ml milk

• 3 egg yolks

• 1 beaten egg

• 200ml creme fraiche

• 1 1/2tsp vanilla essence

• 1/2tsp ground cinnamon

• 1tbsp Vahine caramel sauce

[Steps]

1. Preheat oven 200degC.

2. Place custard powder, sugar, milk and yolks in a bowl, mix till a smooth paste.

3. Heat creme fraiche in a saucepan and when it starts to bubble, pour into custard mixture. Whisk everything together and return to pan.

4. Still whisking, bring to simmer. When it starts to thicken, remove from heat. Add vanilla essence and pour into a bowl to cool.

5. When custard has cooled, brush pastry cases with beaten egg and transfer to a greased baking tray. Spoon custard into the centre of each one, leaving a 2.5cm border around.

6. Sprinkle with cinnamon and bake for 15 to 20mins till pastry is dark golden brown. Filling will puff up during baking but will soon sink when it starts to cool.

7. Brush each one with caramel sauce to give a shiny glaze over filling and pastry.

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