Categories: April

Ingredients

• 375g ready-rolled puff pastry
• 2 medium eggs, plus 1 egg yolk
• 90g caster sugar
• finely grated zest of 1/2 orange
• 80ml fresh orange juice
• 2 tsp fresh lemon juice
• 142ml carton double cream
• seeds from 4 cardamom pods, finely crushed
• icing sugar, to decorate

Directions

1. Preheat the oven to 200˚C/fan 180˚C/gas 6. Open out the pastry and roll out to a 28 × 31cm rectangle. Cut out 12 squares and use to line a 12-hole muffin tray, trimming to fit. Chill for 15 minutes.

2. Place a piece of baking paper into each pastry case and fill with baking beans or rice. Bake blind for 15 minutes, remove the paper and beans or rice, then cook for a further 3-5 minutes or until crisp. Set aside in the tray to cool. Reduce the oven temperature to 150˚C/fan 130˚C/gas 2.

3. In a heatproof bowl, use an electric whisk to beat together the eggs, yolk and sugar until well combined. Add the orange zest, orange and lemon juices, then whisk in the cream and cardamom seeds. Place the bowl over a pan of simmering water and cook, stirring, for 5 minutes or until it starts to thicken. Pour the mixture into the pastry shells and bake for 10-15 minutes or until just set. Remove from the oven and allow to cool. Dust with icing sugar to serve.

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