Spread puff pastry sheets with a rolling pin. Sprinkle with cinnamon and lightly rub it in, spreading it evenly

Roll up both pastry sheets tightly, large end facing you, and cut each into 6 even pieces

Stand up each piece on its end and flatten down with fingers, place discs in standard muffin pan. Using fingers, spread each piece into a cup shape using the pan as a mold. Bake for 8-10 minutes at 200 in oven on top shelf.

Custard mix: In a medium sized bowl mix together eggs, sugar, vanilla, creme fraiche and orange zest.

Get muffin tray out of the oven and using a spoon push back the pastry into the mold and into its cup shape so it can hold the custard. Fill each shell almost to the top with custard mix. Put custard-filled pastry shells back into the oven on top shelf and bake for 8-10 minutes. Move tarts onto wire rack to cool.