I just got the Jamie Oliver's 'Meal in minutes' cookbook from the library yesterday. Saw the recipe for Portuguese tarts reminded me of the Portuguese tarts that I had in Hong Kong and I fell in love with them. This recipe is a little different from the Portuguese tart that I had before. The crust is made from puff pastry, it was topped with caremel instead of burnt caramel top, and it has a hint of orange flavor. Even this recipe is different from what I had before, but it was delicious!
Ingredients
* All-purpose flour for dusting
* 1 large sheet all-butter puff pastry (14-ounce package), thawed if frozen
* Ground cinnamon
* 1/2 cup creme fraiche or heavy cream
* 1 egg
* 1 teaspoon vanilla paste or vanilla extract
* 5 tablespoons superfine sugar
* 1 orange
Directions
1. Preheat oven to 400 degrees. Dust a clean surface with flour. Unfold the sheet of pastry. Sprinkle over a few good pinches of ground cinnamon, then roll the pastry into a jelly roll shape and cut into 6 rounds. Put these into 6 of the cups in a standard-size muffin pan, and use your thumbs to stretch and mold the pastry into the cups 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.
2. Spoon creme fraiche or heavy cream into a small bowl. Add the egg, vanilla paste or extract, 1 tablespoon of superfine sugar, and the zest of 1 orange. Mix well.
3. Take the muffin pan 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 top shelf of the oven. Set the timer for 8 minutes.
4. Put a small saucepan on high heat. Squeeze in the juice from the zested orange and add 1/4 cup of superfine sugar. Stir and keep a good eye on it, but remember caramel can burn badly, so don’t touch or taste.
5. Remove the tarts from the oven. Pour some caramel over each tart (they’ll still be wobbly, but that’s good). Put aside to set. Then, serve.
Ingredients
* All-purpose flour for dusting
* 1 large sheet all-butter puff pastry (14-ounce package), thawed if frozen
* Ground cinnamon
* 1/2 cup creme fraiche or heavy cream
* 1 egg
* 1 teaspoon vanilla paste or vanilla extract
* 5 tablespoons superfine sugar
* 1 orange
Directions
1. Preheat oven to 400 degrees. Dust a clean surface with flour. Unfold the sheet of pastry. Sprinkle over a few good pinches of ground cinnamon, then roll the pastry into a jelly roll shape and cut into 6 rounds. Put these into 6 of the cups in a standard-size muffin pan, and use your thumbs to stretch and mold the pastry into the cups 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.
2. Spoon creme fraiche or heavy cream into a small bowl. Add the egg, vanilla paste or extract, 1 tablespoon of superfine sugar, and the zest of 1 orange. Mix well.
3. Take the muffin pan 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 top shelf of the oven. Set the timer for 8 minutes.
4. Put a small saucepan on high heat. Squeeze in the juice from the zested orange and add 1/4 cup of superfine sugar. Stir and keep a good eye on it, but remember caramel can burn badly, so don’t touch or taste.
5. Remove the tarts from the oven. Pour some caramel over each tart (they’ll still be wobbly, but that’s good). Put aside to set. Then, serve.
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