Portuguese Tarts

I made these as a pudding for after our dinner tonight and they are absolutely beautiful, the troops gave them 10/10 and i’ll Β be making more of them soon πŸ™‚

Ingredients :

  • Plain flour for dusting
  • 1 x 375g pack of pre-rolled puff pastry
  • Ground cinnamon
  • 125g Creme fraiche
  • 1 egg
  • 1 teaspoon vanilla extract
  • 5 tablespoons golden caster sugar
  • 1 orange

Method :~

  1. Dust a clean surface with flour. Β  Unroll the sheet of puff pastry, then cut it in half so you end up with two 20cm x 20cm squares of pastry (put one in the fridge for another day)
  2. Sprinkle over a good few pinches of cinnamon, then roll the pastry into a swiss roll shape and cut into Β rounds. Β  Put these into 6 of the holes in a muffin tin and use your thumbs to stretch and mould the pastry into the holes so the bottom is flat and the pastry comes up to the top. Β  Put on the top shelf of the oven and cook for around 8 to 10 mins or until lightly golden.
  3. Spoon the creme fraiche into a small bowl and add the egg, vanilla extract and 1 tablespoon of golden caster sugar and the zest of 1 orange. Β  Mix well
  4. Take the muffin tin out of the oven and use a teaspoon to press the puffed pastry back to the sides and make room for the filling. Β  Spoon the creme fraiche mixture into the tart cases and return to the top shelf of the oven. Β  Set the timer for 8 mins.
  5. Put a small saucepan on a high heat. Β  Squeeze in the juice from the zested orange and add 4 tablespoons of golden caster sugar. Β  Stir and keep a good eye on it, but remember caramel can burn badly so dont touch or taste!
  6. Pour some caramel over each tart (They’ll still be wobbly but thats good). Β  Put aside to set

Serve with double cream or ice cream.

Recipe talken from the book Jamies 30 Minute Meals ISBN 978-0-718-15477-6


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