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Method
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Pre-heat oven to 200˚C fan.
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Dust the sheet of puff pastry with icing sugar.
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Roll the pastry into a tight sausage shape and cut into 12 even sized disks.
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Place each disk into a greased muffin tin and press up the sides to form a cup.
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Add 2 raspberries to each cup and then place the pastry in the fridge to cool
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Heat up the 400ml hazelnut milk with the scraped vanilla pod.
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In a bowl mix the custard powder, scraped vanilla, cinnamon, caster sugar, orange zest, juice and 25ml hazelnut milk and whisk to form a paste.
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Once the milk is hot pour over the custard mix and then return all the mix back to the pan.
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Once it thickens allow to cool.
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Fill each pastry cup with the custard mix, dust with icing and bake in the oven for 15 minutes until the pastry is cooked.
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Dust with more icing and serve.