Quick Portuguese Tarts Jamie Oliver

Portuguese Custard Tart Recipe from Jamie Oliver's book 30 Minute Meals. 

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*Post updated May 2023

The recipes in the book are absolutely drool-worthy, and with so many catching my eye, I couldn’t decide what to make first. I finally settled on the Quick Portuguese Custard Tarts, drizzled with caramel, and they looked amazing.

Now as to whether or not they are like a traditional Portuguese tart, probably not. But they taste good and are seriously easy to make.

Before you make these - read my recipe top tips!

I was a bit confused too when I first tried making these—the book says one thing, but his YouTube video is slightly different.

The book says to cut the 375g pastry sheet in half and put one half in the fridge for another day.

But if you do that, beware because you will not have enough pastry; trust me on this.

To make six tarts, you’ll need the entire 375g pack. The recipe below is exactly how I prepared them, and as you can see, they turned out perfectly.

If you’re not in a hurry to enjoy these gorgeous tarts, you could opt for a 500g pack of pastry (the non-ready-rolled kind) and roll it out yourself. It’s cheaper, and you’ll find the custard is more than enough to make eight tarts with that amount of pastry.

Please note: I had to throw a good amount of the custard away as there simply isn't enough room in the tarts to take it all 😕

Alright, with that covered, let’s dive into the recipe!

You can buy Jamie Oliver's 30 Minute Meals book - it's a brilliant book, but just don't expect them to take 30 minutes!

Equipment

You will need a muffin tin 

Also a rolling pin (if you are using non-ready-rolled pastry) 

Ingredients in this recipe

• plain flour (all-purpose)

• pack of pre-rolled puff pastry

• ground cinnamon

• crème fraîche

• free-range egg

• vanilla extract

• zest of half an orange

For the caramel

• golden caster sugar

• orange

Method

Preheat your oven to 200°c/400°f or Gas 6

Dust a clean surface with a tiny bit of flour.

Sprinkle a few generous pinches of cinnamon over the pastry, then roll it into a Swiss roll (cigar) shape. Make sure to use enough cinnamon to fully coat the surface, and use your fingers to smooth it out evenly.

Cut into 6 or 8 if you used 500g of pastry as I mentioned in my top tips above.

Place the pastry rolls upright in 6 (or 8) cups of a muffin tin.

Use your thumbs to gently stretch and shape the pastry, so the base is flat, and the sides reach the top of each muffin hole in the tin. 

Place the tray on the top shelf of the oven and bake for about 10 minutes, or until lightly golden. In a small bowl, spoon in the crème fraîche, then add the egg, vanilla paste or extract, 1 tablespoon of golden caster sugar, and the zest of half an orange. Mix everything together well.

Remove the muffin tin from the oven and use a teaspoon to gently press the puffed pastry back against the sides, creating space for the filling. 

Spoon the crème fraîche mixture into the tart shells and return them to the oven for 8–10 minutes; mine needed 12, so keep an eye on them as ovens vary. 

Meanwhile, place a small saucepan over high heat, squeeze in the juice from the zested orange, and add 5 tablespoons of golden caster sugar. Stir and watch closely—caramel burns easily, so avoid touching or tasting it. Once the tarts are done, pour caramel over each while they’re still wobbly, then set aside to cool and firm up.

From the 30-minute meals book, I also made Jamie Oliver Piri Piri Chicken.

Have you tried this recipe?
Please leave a ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below!

Portuguese tarts Jamie Oliver, Portuguese custard tarts, Portuguese custard tarts recipe

Jamie Oliver, Baking,

Portuguese

Yield: 6

Author: Jan Bennett

Portuguese Tarts

If you use 500g of pastry you will be able to make 8 and there will still be enough custard.

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• plain flour - (all-purpose) for dusting
• 1 x 375g pack of pre-rolled puff pastry
• 1 tablespoon ground cinnamon
• 125g crème fraîche
• 1 egg - free range of course
• 1 teaspoon of vanilla paste or extract
• zest of half an orange

For the caramel

• 5 tablespoons of golden caster sugar
• 1 orange

Instructions

Preheat your oven to 200°c/400°f or Gas 6

1. Dust a clean surface with a tiny bit of flour.
2. Sprinkle over a few good pinches of cinnamon, then roll the pastry into a Swiss roll shape (cigar shape) use enough cinnamon to cover, use your fingers to smooth it over evenly.
3. Cut into 6 (or 8 if you used 500g of pastry) as I mentioned in my top tips in my post.
4. Stand the pastry rolls up on their ends and put them in 6 (or 8) holes of a muffin tin.
5. Use your thumbs to stretch and mould the pastry so the bottom is flat and the pastry comes up to the top of each muffin hole of the tin.
6. Put the tray on the top shelf of the oven and cook for around 10 minutes, or until lightly golden.
7. Spoon the crème fraîche into a small bowl.
8. Add the egg, vanilla paste or extract and 1 tablespoon of golden caster sugar and the zest of half an orange and give it a good mix.
9. Take the muffin tin out of the oven and use a teaspoon to press the puffed up pastry back to the sides to make room for the filling.
10. Spoon the creme fraiche mixture into the tart cases, and return to the oven for 8-10 minutes.
11. Mine actually took 12 minutes. All ovens are different so keep an eye on them
12. Meanwhile, put a small saucepan on high heat. Squeeze the juice from the zested orange and add 5 tablespoons of golden caster sugar.
13. Stir and keep an eye on it, remembering caramel can burn badly so please don't touch or taste.
14. Remove the tarts from the oven and pour some caramel over each one, they will still be wobbly but that's good. Put them aside to set.

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