Jamie Oliver's Portuguese Custard Tarts

Recipe by Smoke Signals
READY IN: 40mins
SERVES: 6-12
YIELD: 1 Dozen
UNITS: US

INGREDIENTS

Nutrition
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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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