Quick Portuguese Tarts

INGREDIENTS
2 sheets ready rolles puff pastry
Cinnamon
125 g Creme fraiche
1 egg
1 teaspoon vanilla
2 tablespoons caster sugar
1 orange (zest only)

METHOD
Preheat the oven to 200 degrees c
Grease 12 muffin tins
Sprinkle each of the thawed pastry sheets with a generous amount of cinnamon.
Roll each sheet into a Swiss rolls shape and cut into each into 6 pieces
Squash each pastry piece into the muffin tins (I used rolling pin once they were pressed a little because it was quicker)
Place the pastry into the oven for 8 minutes.
Meanwhile mix the remaining ingredients in a bowl
When the pastry has come out of the oven press slightly in the centre with a teaspoon to make space for the cream mix
Spoon the cream mix into the pasty
Return the tarts to the oven and bake for a further 8 minutes.
The tarts shoukd be slightly wobbly in the centre when cooked.

The propper recipe also has some caramel poured over the top once cooked:
Caramel
4 teaspoons caster sugar
Juice of 1 orange

Add to a pan and stir until golden.
Pour over the cooked tarts.