Chocolate Cinnamon & Orange Pasteis De Nata
A chocolate, cinnamon and orange take on Portuguese pasteis de nata.
Serves: 6
For the pastry:
  • One 9inch (22cm) square piece of puff pastry
  • pinch of cinnamon
  • 2 tsp demerera sugar (or regular sugar)
  • zest of half an orange
For the filling:
  • 2½ oz (50g) dark chocolate, 70% cocoa solids
  • ½ cup (125ml) cream
  • 3 tbsp sugar
  • pinch of cinnamon
  • zest of half an orange
  • 1 egg
For the toffee:
  • ½ cup (110g) sugar
  • juice of half an orange
  1. Preheat the oven to 400F/200C.
  2. Lay the puff pastry out on a lightly floured surface and sprinkle over the sugar, cinnamon and orange zest. Roll up tightly, trim the uneven ends, and cut into six pieces. Turn the pieces so that they are swirly side up, and then flatten them and roll them out to about ⅛ inch (2mm). Fit the pieces into a non-stick muffin tray (if you're using a 12 hole tray, spread them out so they bake evenly).
  3. Place the pastry cases into the oven for 10 minutes.
  4. Meanwhile, place the chocolate and cream into a microwave safe bowl, and melt in the microwave in 20 second bursts. Leave to cool briefly, and then stir in the remaining ingredients.
  5. When the tart shells are ready, remove them from the oven and turn the oven down to 375F/180C. If they have shrunk at all, use a teaspoon to press them back up the sides of the pan. Divide the filling between the pastry cases.
  6. Bake the filled tarts for a further 8 minutes, they will be puffed up, but still jiggly. Remove from the oven and set aside to cool.
  7. When the tarts are nearly cool, place the sugar and orange juice into a small pan. Heat, without stirring, over a medium heat until the sugar melts and caramelises to a dark amber. Carefully spoon the toffee evenly over the tarts, and leave it to set.
  8. Once the toffee is set (about 15 minutes), they are ready to eat! Perfect with a dark black coffee.
Recipe by The Sugar Hit at