Ingredients

• 3 sheets frozen butter puff pastry
• 4 eggs
• 2 egg yolks
• 3/4 cup (165g) caster sugar, plus extra to sprinkle
• 175ml orange juice
• 1 tablespoon lemon juice
• Grated rind of 1 orange
• 300ml thickened cream
• 1 teaspoon ground cardamom

Method

• Step 1 Preheat the oven to 200°C. Grease a 12-hole (1/2 cup/125ml each) muffin pan.
• Step 2 Cut each pastry sheet into quarters to make 12 squares. Line each muffin pan with a square and trim the excess pastry. Refrigerate for 15 minutes.
• Step 3 Place a piece of nonstick baking paper into each muffin pan mould and fill with baking weights, rice or pulses. Bake for 25 minutes, then remove the weights and bake for a further 5 minutes or until crisp. Set aside to cool.
• Step 4 Reduce the oven temperature to 150°C.
• Step 5 In a heatproof bowl, beat the eggs, egg yolks and caster sugar until well combined. Add the orange and lemon juices and orange rind, then whisk in the cream and ground cardamom.
• Step 6 Place bowl over a saucepan half-filled with simmering water, making sure that the bowl doesn't touch the water. Stir constantly for about 5 minutes until the mixture starts to thicken. Pour into tart shells, then bake for 15-20 minutes or until the tarts are just set.
• Step 7 Allow to cool.
• Step 8 To caramelise the tops of the tarts, sprinkle with the extra sugar. Preheat the grill to high, then place the tarts under the grill until the sugar melts and slightly caramelises, then serve.