I recently made these when friends came over for dinner and yummo – they were delicious! They are easy to make and once I got the hang of it I actually made a second batch. They did take a little bit of time to make, but only because I was learning how to do them – once you have made them, the process is actually quite easy and shouldn’t take much time at all. The recipe calls for orange and orange rind, but I used lemon instead and it worked a treat. I like them because you can make them beforehand and there is no preparation when your guests arrive. More time to chat and relax!
Jamie Olivers Custard Tarts
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 orangePre 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.