Tom Arden's Cinnamon Roll Custard Tart

Prepare the pastry case - Preheat the oven to 180°C (160°C fan)/Gas Mark 4. Lightly grease a 26cm loose-bottomed tart tin or cake tin with the softened butter. Roll out the Jus-Rol Shortcrust Pastry Block on a lightly floured surface to approximately 1cm thick and large enough to line the tin. Carefully transfer the pastry to the tin, gently pressing it into the edges. Trim any excess pastry and prick the base all over with a fork

Blind Bake the Pastry - Scrunch a sheet of baking parchment into a ball before unfolding and placing over the pastry. Fill with baking beans or uncooked rice. Bake for 15 minutes, then carefully remove the parchment and beans and set aside.

Make the cinnamon custard filling - In a large bowl, whisk together the cream cheese, vanilla extract, plain flour and cinnamon until smooth. Gradually whisk in the eggs until fully incorporated. Leave aside. In a saucepan, gently heat the double cream and caster sugar, stirring continuously until steaming and small bubbles begin to appear around the edges. Remove from the heat and leave to cool for 5 minutes. Slowly pour into the cream cheese mixture, whisking constantly until smooth.

Fill the tart - Pour the cinnamon custard mixture into the prepared pastry case and smooth the surface.

Create the cinnamon swirl - Mix together the softened butter, caster sugar and cinnamon until combined. Spoon or pipe small amounts over the custard filling and use a skewer or knife to gently swirl through the surface to create a marbled effect.

Bake the tart - Place the tart in the oven and bake for 20-25 minutes, or until the custard is just set with a slight wobble in the centre.

Make the cinnamon roll decorations - While the tart bakes, unroll the Jus-Rol Shortcrust Pastry Sheet. Brush with melted butter, then sprinkle evenly with the cinnamon and caster sugar. Starting from the long edge, tightly roll up the pastry. Place in the freezer for 10 minutes to firm up. Slice the chilled roll into 1cm rounds and place onto a lined baking tray. Bake for 12-15 minutes until golden and crisp.

Finish and serve - Once the tart has cooled slightly, decorate the top with the baked pastry swirls. Serve warm or chilled for a deliciously creamy, crumbly cinnamon-spiced dessert.