Portuguese custard & orange tarts

1. Place the whole egg, yolks, sugar and cornflour into a medium pan and slowly whisk in the milk. Add the vanilla pod and seeds. Warm the mixture over a medium heat, whisking continuously for 5-6 minutes or until thickened.

2. Remove from the heat, press clingfilm against the surface of the custard and leave to cool completely. Then remove the vanilla pod, finely grate orange zest over the custard and whisk to combine.

3. Preheat the oven to 200°C, gas mark 6 and grease a 12-hole muffin tin with a little butter. Cut the pastry sheet in half to make 2 x 18cm-wide pieces. Layer them on top of one another. Starting at the short end of the pastry, roll up tightly into a cylinder. Trim the edges. Cut into 12 rounds. Lay the pastry rounds flat on a lightly floured surface and roll out into 12 x 10cm rounds.

4. Carefully press the pastry rounds into the prepared tin. Divide the custard between them. Bake for 25-30 minutes, or until the custard is dark golden. Allow to cool in the tin for 5 minutes, then turn out onto a rack to cool completely.