Jamie’s Quick Portuguese Custard Tarts

Jamie’s Quick Portuguese Custard Tarts

October 25, 2019 100 By William Morgan


We’ve got beautiful custard Portuguese tarts
finished off with a little bit of caramel.
So I’ve bought some all-butter puff pastry,
now I need some cinnamon. Sprinkle that on
the pastry like that and just rub it in okay.
And then I wanna roll it up so we’ve got a
nice little roll. Cut it in half then cut
each half in three. There we go we’ve got
six, so we’ve got six lumps there like that.
Get yourself a regular kind of Yorkshire pudding
mould or muffin mould and what I wanna do,
put it facing down like that and squeeze it
like that. Put it into the bottom of these
moulds. Just use your finger and then pull
it up the sides. So that goes straight in
an oven.
OK, simplest little custard pudding
recipe. I’ve got a little bowl. One lovely,
large free-range egg goes in. I’ve got a tablespoon
of sugar going in. I’ve got about a teaspoon
of this lovely vanilla paste going in then
I’ve got 120g of creme fraiche. I’m gonna
put the zest of half an orange in here. Just
give that a nice little mix up. Ok, so there’s
that done. Let’s have a little look in here,
see how we’re going. You know, this is looking
good. So look, just use a teaspoon to push
this pastry back. Get that filling right in
the middle, fill it up, ok. I’m gonna put
them back in the oven now. I’ve got this pan
on, this is already hot. I’m just gonna put
about four, five tablespoons of sugar into
that pan. We’re gonna make some caramel. I’m
gonna use one orange that I’m just gonna cut
in half and squeeze in.
Making caramel is dangerous in the sense that you don’t want
any kids running about, you don’t want handles
poking off the sides. In about a minutes time
that will be turning into a caramel. Let me
bring you my friends. Can you see how they’ve
plumped up? Gonna get a little spoon in there,
get it under, happy days. Right we’ve got
caramel guys. It’s like molten lava. And then
just pour it on top, no kids around, no mucking
around. Do not touch it! Do not even be tempted,
right?! And as soon as you’ve done your business
we put the spoon in and we go over to our
sink and cover it with cold water and then
put it back on the heat and then it’ll clean
itself because you’ll never clean that off.
That’s gonna create the most beautiful caramelly
cap to those tarts. It’s gonna be so good.