1–2 sheets puff pastry
3 tbsp brown sugar
250g sour cream
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Preheat oven to 180°C and place an oven tray in to heat up. Line a 15x25cm? tart tin with puff pastry sheets.
In a bowl, whisk brown sugar and egg until pale and thickened. Whisk in sour cream, cream and vanilla. Spoon into pastry case.
Peel tamarillos using a serrated knife and slice each into 3-4 thick slices. Lay slices on top of cream filling.
Bake for 20 minutes (on preheated tray) until custard is set and pastry is golden brown. Cool for 10 minutes before serving.