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Orange And Five Spice Egg Tarts - Spiced Aubergine, Tomato And Parsley Oil - Sticky Toffee Pudding (part 1)

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Orange And Five Spice Egg Tarts

·         Makes 24 tarts

Ingredient

·         1 sheet ready-made  frozen puff pastry

·         3/4 cup milk

·         2/3 cup heavy cream

·         1/2 cup sugar

·         1/2 teaspoon cornstarch

·         1 teaspoon 5 spice powder

·         juice and zest of

·         1 orange

·         1/8 teaspoon salt

·         8 egg yolks

·         1 teaspoon vanilla extract

1 orange

1 orange

 Recipe

1.    Preheat oven to 375°F. Lightly grease a 12-cup muffin tin.

2.    Cut the puff pastry into 3 1/2 inch rounds and line them at the bottom of each muffin cup.

3.    Pierce puff pastry with a fork and par-bake for 15 minutes in the preheated oven. Set aside to cool.

4.    In a heavy saucepan, stir together milk, cream, sugar, cornstarch, 5 spice powder, orange juice, orange zest and salt just until mixture is barely simmering. Turn off heat and whisk in yolks and vanilla extract until combined.

5.    Fill each cup with custard to about 1/8 inch from top of cup. Bake until crust is golden and custard is just set, about 20 minutes.

6.    Let tarts cool in pan for 15 minutes then carefully transfer to a wire rack to cool.

7.    Fill a piping bag and pipe with meringue (recipe below) over the top of tart and carefully brown using a blowtorch. Let pan cool, then repeat with remaining dough and custard. Serve at room temperature or chilled.

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