Vanilla Tartlets with Orange Caramel

Preheat the oven to 200 degrees.

Flour a work surface. Roll out the puff pastry and cut off half. One half is needed for the cakes, the other half can be put back in the refrigerator for something else.

Sprinkle the puff pastry with cinnamon. Roll up the puff pastry and cut 6 equally sized slices. Place the slices upright in each hollow of a muffin tin, then press them down with your thumb and pull the dough apart and shape so that tartlets with a flat bottom are created and the hollow is filled. Bake for about 10 minutes in the top part of the oven until lightly golden.

Mix the crème fraîche, the egg, vanilla, 1 tablespoon sugar and the grated zest of the orange in a bowl.

Take the tartlets out of the oven and use the back of a teaspoon to push the risen dough back a little on the sides and make room for the filling. Spread the filling mixture into the tartlets. Then put the tray back in the oven for 8 minutes.

Put a small saucepan on high heat, squeeze in the juice of the orange and stir in 4 tablespoons of sugar. Now this is boiled into caramel.

Take the tartlets out of the oven and pour a little caramel over each tartlet. Let cool a little.

Serve the tartlets lukewarm or cooled. Personally, I prefer them cold.