Quick Portuguese Tarts from Jamie Oliver's Book 30 Minute Meals

I've been very kindly sent Jamie Oliver's latest book '30 Minute Meals' and I love it. Packed full of yummy recipes, I didn't know what to make first!

In the end I made his Piri Piri Chicken with these Portuguese tarts to follow.

Portuguese Tarts out of the oven

These quick Portuguese tarts looked good, but then did so many other things. Of course I'll be cooking more than just these from the book, but a final decision was made today and here they are.

Front Cover 30 Minute Meals Book



Yield: 6

Quick Portuguese Tarts

I added a teaspoon of Grand Grand Marnier to the creme fraiche but that's not in the original recipe from Jamie Oliver's book '30 Minute Meals'
prep time: 5 minscook time: 10 minstotal time: 15 mins

ingredients:

plain flour - for dusting
1 x 375g pack of pre-rolled puff pastry
ground cinnamon
125g creme fraiche
1 egg
1 teaspoon of vanilla paste or extract
5 tablespoons of golden caster sugar
1 orange

instructions

Dust a clean surface with flour.  Unroll the sheet of pastry, then cut it in half so you end up with two 20x20cm squares of pastry.  Put one half in the fridge for another day.

Sprinkle over a few good pinches of cinnamon, then roll into a Swiss roll shape and cut into 6 rounds.  Put these in 6 holes of a muffin tin, and use your thumbs to stretch and mold the pastry (like the picture) so the bottom is flat and the pastry comes up to the top.

Put on the middle shelf of the oven and cook for around 8 to 10 minutes, or until lightly golden.

Spoon the creme fraiche into a small bowl.  Add the egg, vanilla paste or extract, 1 tablespoon of golden caster sugar and the zest of one orange.  Give it a good mix.

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.

Spoon the creme fraiche mixture into the tart cases, and return to the oven for 8 minutes.

Meanwhile, put a small saucepan on a high heat.  Squeeze the juice from the zested orange and add 4 tablespoons of golden caster sugar.  Stir and keep an eye on it, remembering caramel can burn badly so don't touch or taste.

Remove the tarts from the oven a pour some caramel over each one - they will still be wobbly but that's good.  Jamie says put aside to set - I say eat them immediately while still nice and hot!
Created using The Recipes Generator

8 comments

  1. He's so good isn't he? I have to order his Jamie at Home book.

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  2. I am really enjoying his programme on TV. I love eveything Jamie. You can't beat a good tart!

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  3. I wonder whether I could make these in small glass ramekins? I don't have my muffin tin handy at the moment :(

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  4. Hi Rabbiskitchen. It might work but glass doesn't get as hot as metal. I'd try baking just one in a glass ramekin first to see what happens!

    Or just shaping one and placing it on a baking sheet if you have one?

    Or, what about cutting out circles of kitchen foil and making little holders to put the dough in. Shape the dough first with your hands. I'm just thinking that might conduct the heat better than glass as it's only thin??
    Let me know if it works - I'm sure they'll be fine.

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  5. Hi, I'm from malaysia. I will bake this for tomorrow

    ReplyDelete

Thanks for taking the time to comment - much appreciated.
Cheers
Jan




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