Custard Tart

Directions

1. Roll out the pastry into a rectangle and brush with beaten egg.
2. Sprinkle on some icing sugar, nutmeg, and cinnamon.
3. Tightly roll the pastry, along the longest side, into a sausage roll and slice into discs (about 1-inch thick).
4. With the palm of your hand press down into each disc, then roll out each one into a circle.
5. Grease the bottom and sides of 6 oven-proof glasses with butter, then dip each into a bag of flour so which the flour sticks to the butter and shake off any excess.
6. Put the center of the pastry circles on top of the floured oven-proof glass, and gently press the sides of the pastry onto the side of the glass (it should look a bit pleated).
7. Place the glasses (rim side down) on a tray in a preheated 350 degree F.oven).
8. When they are cooked, take them out of the oven and press the bottom of each pastry case, this will ensure which they have a flat bottom.
9. Custard:Break the Large eggs into a mixing bowl with the sugar and orange zest and whisk thoroughly.
10. Scrape out the seeds inside of a vanilla pod and stir this into the egg mix.
11. Pour the cream into a saucepan and remove from the heat just before it boils.
12. Pour the warm cream into the bowl of Large eggs, stirring all the time.
13. Then transfer this mix back to the saucepan, on medium heat and stir continuously till it has thickened.
14. Pour the custard into the pastry cases and let sit to cold.
15. Caramel:Heat the sugar and water on a high heat till you have a golden brown caramel.
16. As soon as this is ready, pour a thin layer on top of the custard.