Jamie Oliver's Portuguese Custard Tarts
photo by Smoke Signals
- Ready In:
- 40mins
- Ingredients:
- 9
- Yields:
-
1 Dozen
- Serves:
- 6-12
ingredients
-
PASTRY SHELLS
- 2 sheets frozen puff pastry (thawed)
- 1 tablespoon cinnamon (enough to cover both pastry sheets)
-
CUSTARD
- 2 eggs
- 2 tablespoons sugar
- 2 teaspoons vanilla
- 1 cup creme fraiche
- 2 tablespoons orange zest (zest from 1 orange)
-
CARAMEL TOPPING
- 8 tablespoons sugar
- 1⁄2 cup orange juice (juice from 2 oranges)
directions
- Begin by preparing pastry shells.
- Lay puff pastries out flat, sprinkle with cinnamon and lightly rub it in to spread out and coat surface evenly.
- Roll up both pastry sheets and cut each into 6 even pieces.
- Stand up each piece on it's end and flatten down with fingers into disc shape, place disc's 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 400°F in oven on top shelf.
- While they're baking prepare custard mix.
- In a medium sized bowl mix together eggs, sugar, vanilla, creme fraiche and zest from 1 orange.
- Shells should still be a little soft and slightly puffed out when they come out of the oven - 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 400°F oven on top shelf and bake for 8-10 minutes.
- While tarts continue baking prepare caramel topping.
- Heat up a medium sized saucepan on the stove over medium-high heat.
- Add sugar and juice from 2 oranges.
- Use care and caution when making caramel - it is like molten lava. Only use metal utensils while working with caramel as it will ruin wooden spoons and plastic could melt.
- Continuously watching pot and stir occasionally to prevent burning, sugar will melt and bubble as it cooks.
- Caramel is ready once it turns a nice amber color and should be done around the same time the tarts are finished baking.
- Move tarts onto wire rack to cool. Using a spoon, drizzle caramel over top of each tart.
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RECIPE SUBMITTED BY
Smoke Signals
Madison, Wisconsin