I can't even begin to tell you how much I loved these little tarts, I ate 4 of the 6 so that's some indication. Baby Love didn't like them at all though, he thought the pastry was too much, this comes from Jamie's 'Swiss roll style' technique of rolling, cutting and squishing the pastry which makes it puff out in layers. I wouldn't say it was light but heavy makes it sound bad, when in actual fact I thought it was blooming delicious!
These are warm, gooey, vanilla custard filled, caramel drizzled, bites of heaven and they were so easy to make.
Quick Portuguese Custard Tarts - Jamie's 30 Minute Meals
(makes 6 tarts)
• plain flour, for dusting
• 1 x 375g pack of pre-rolled puff pastry
• ground cinnamon
• 125g crème fraîche
• 1 egg
• 1 teaspoon vanilla paste or vanilla extract
• 5 tablespoons golden caster sugar
• 1 orange
Pre heat oven to 200C.
Pre heat oven to 200C.
Dust a clean surface with flour. Unroll the sheet of pastry, then cut it in half so you end up with two 20 x 20cm squares of pastry (put one in the fridge for another day). Sprinkle over a few good pinches of ground cinnamon, then roll the pastry into a Swiss roll shape and cut into 6 rounds. Put these into 6 of the holes in a muffin tin, and use your thumbs to stretch and mould the pastry into the holes (just like in the picture) so the bottom is flat and the pastry comes up to the top. Put on the top shelf of the oven and cook for around 8 to 10 minutes (set the timer), or until lightly golden.
Spoon the crème fraîche into a small bowl. Add the egg, vanilla paste or extract, 1 tablespoon of golden caster sugar and the zest of 1 orange. Mix well.
Take the muffin tin out of the oven, and use a teaspoon to press the puffed up pastry back to the sides and make room for the filling. Spoon the crème fraîche mixture into the tart cases, and return to the top shelf of the oven. Set the timer for 8 minutes.
Put a small saucepan on a high heat. Squeeze in the juice from the zested orange and add 4 tablespoons of golden caster sugar. Stir and keep a good eye on it, but remember caramel can burn badly so don’t touch or taste.
Pour some caramel over each tart (they’ll still be wobbly, but that’s good). Put aside to set.
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12 comments:
The caramel drizzled on top looks sooo good! The perfect bite-sized dessert :)
Mmmmm... they look and sound fabulous to me!
:)
ButterYum
The funny on this is that this doesn't exist in Portugal! We have "Pastel de Nata", but is doesn't have caramel.....
Oven needs to be set to 200degrees celsius. I am about to make some now for the first time and this was the only thing missing from the list above, hope they turn out well :)
Thanks Sam! Such a silly mistake, so glad you pointed it out, I'm amending it now. How they are scrumptious! x
Hiya! I made these little treasures today :) They were faboosh! I was wodnering if it's okay that I link this post when I blog about them? x
Paris Pastry,
Of course you can Hun, link away, I love these delicious little tarts too. X
These were superb! So easy to make! Everyone loved them I wish I had made more! only comment is that the filling is more than can fill the tart cases so would recommend using all the pastry and making 12! You will need them.
Hiya, was wondering if any of you who have made it do you know roughly what the prep and cooking times are as i need to know for my catering exam thank youu :)
I saw these on the show and googled the recipe, hence coming across your blog. Just tried them out, and WOW! So easy and so yummy! Thanks for posting :-)
I love these too. Last time I made them in miniature using a mini muffin pan. I also made a ginger variation which was also awesome!
Loving the recipes on your blog!
Lee
http://littlevanderbiltbakery.blogspot.com.au/2012/10/quick-portuguese-tarts-by-jamie-oliver.html
Tried this recipe after seeing the show and everyone at home loved it!! Including my dad who is not so fond of desserts..
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