John Whaite served up Portuguese custard tarts with shop brought puff pastry rolled in icing sugar on Chopping Block.

John says: “There is no need to grease the tin but if you wanted to, use butter not oil.”

The ingredients for the creme pat. filling are: 350ml milk, 1 tsp vanilla bean paste, 4 large eggs yolk, 120g caster sugar and 25g cornflour.

The recipe can be found in John’s book titled: John Whaite Bakes At Home, available from Amazon now.