The traditional bite-sized treat of a Portuguese tart contains a flaky, buttery shell which oozes warm, vanilla custard which are simple enough to make and irresistible treats.
Serves 12 tarts
- Plain flour, for dusting
- 375g pack of pre-rolled puff pastry sheets
- Pinch of ground cinnamon
- 250g crème fraîche
- 2 eggs
- 1 tspn vanilla paste or vanilla extract
- 8 level tblspns castor sugar
- 1 small orange, zest and juice
Preheat oven to 200°C. Dust a clean surface with flour. Place two 20cm x 20cm sheets of puff pastry on the bench and sprinkle over a few good pinches of ground cinnamon, then roll each sheet of the pastry into a Swiss roll shape and cut into 6 rounds each (12 in total).
Turn to position the spiral side up and roll the 12 pieces out to pastry thickness then put these into 12 holes in a muffin tin. Use your thumbs to stretch and mould the pastry into the holes so the bottom is flat and the pastry comes up to the top.
Put on the top shelf of the oven and cook for around 8 to 10 minutes or until lightly golden. Spoon the crème fraîche into a small bowl. Add the eggs, vanilla paste or extract, 2 tablespoons of castor sugar and the zest of the orange. Mix well.
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 crème fraîche mixture into the tart cases and return to the top shelf of the oven. Cook for another 8 minutes or until slightly browned on top and then remove and set aside.
Put a small saucepan on high heat. Squeeze in the juice from the zested orange and add 6 tablespoons of castor sugar. Stir and keep a good eye on it but remember, caramel can burn badly, so don’t touch or taste.
Pour a drizzle of caramel over each tart (they’ll still be wobbly, but that’s good). Put aside to set and serve at room temperature.