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Vanilla puff pastry tarts
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FOR 12 PIECES

 
 
 

INGREDIENTS

  • 1 roll of puff pastry (from the refrigerated section; 25 x 38 cm)
  • 1 vanilla pod
  • 100 g sugar
  • 250 ml whole milk
  • 75 g cream
  • 1 egg (large)
  • 3 egg yolks (large)
  • 30 g cornflour
  • Zest of half an organic orange
  • ½ tsp cinnamon powder plus more for dusting
  • 1 pinch of salt
  • Icing sugar for dusting (as desired)

Also needed:

  • Muffin tin with 12 wells
  • Butter for greasing
  • Round cookie cutter (Ø 9 cm)

HOW TO MAKE IT

  1. Pre-heat the oven to 220 °C top/bottom heat (200 °C fan) Take out of the fridge 10 minutes before starting. Cut the vanilla pod lengthways and scrape out the pulp with a sharp knife. Grease the muffin tin with butter.
  2. Using the cutter, cut out 12 circles from the rolled-out puff pastry (see top tip) Line the wells of the muffin tin with the circles, pulling the edge of the pastry to the top edge of the wells.
  3. Put the sugar in the blender and finely grind for 5 seconds using the pulse function.
  4. Remove the lid and add the ingredients to the blender in the following order: Milk, cream, egg, egg yolks, vanilla pulp, cornflour, orange zest, cinnamon and salt.
  5. Close the blender jug and push the “soup” program.
  6. Stop mixing after 5 minutes. Lift the lid carefully (caution, hot steam!).
  7. Fill the wells three-quarters full with the hot mixture, holding back the resulting foam with a spoon, if possible. Place the tin carefully on the middle shelf of the hot oven and bake for 20 minutes, until the mixture has set and the edges of the puff pastry are golden brown.
  8. Take the tarts out of the oven and let them cool briefly in the tin.
  9. Carefully remove the vanilla puff pastry tarts from the tin, and serve warm or cold, with a cinnamon or icing sugar dusting, according to taste.

Top tips:

If you don’t have a round cookie cutter to hand, simply use a drinking glass with the right diameter to cut the puff pastry circles.
If the last circles are not quite round because the sheet of pastry is too small, simply apply leftover pastry when inserting the circles into the wells.