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1
Begin by preparing pastry shells.
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2
Lay puff pastries out flat, sprinkle with cinnamon and lightly rub it in to spread out and coat surface evenly.
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3
Roll up both pastry sheets and cut each into 6 even pieces.
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4
Stand up each piece on it's end and flatten down with fingers into disc shape, place disc's in standard muffin pan.
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5
Using fingers, spread each piece into a cup shape using the pan as a mold.
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6
Bake for 8-10 minutes at 400u00b0F in oven on top shelf.
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7
While they're baking prepare custard mix.
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8
In a medium sized bowl mix together eggs, sugar, vanilla, creme fraiche and zest from 1 orange.
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9
Shells should still be a little soft and slightly puffed out when they come out of the oven - using a spoon, push back the pastry into the mold and into its cup shape so it can hold the custard.
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10
Fill each shell almost to the top with custard mix.
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11
Put custard-filled pastry shells back into 400u00b0F oven on top shelf and bake for 8-10 minutes.
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12
While tarts continue baking prepare caramel topping.
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13
Heat up a medium sized saucepan on the stove over medium-high heat.
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14
Add sugar and juice from 2 oranges.
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15
Use care and caution when making caramel - it is like molten lava. Only use metal utensils while working with caramel as it will ruin wooden spoons and plastic could melt.
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16
Continuously watching pot and stir occasionally to prevent burning, sugar will melt and bubble as it cooks.
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17
Caramel is ready once it turns a nice amber color and should be done around the same time the tarts are finished baking.
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18
Move tarts onto wire rack to cool. Using a spoon, drizzle caramel over top of each tart.
