Sunday, July 29, 2012

Ciaran Bakes: Portuguese Custard Tarts


This week I decided to bake...absolutely nothing! I'm basking in our brief and fleeting summer and if it's not sizzling on a BBQ then I don't want to know. That being said on Thursday Ciaran surprised me with home made Pasties De Nata! I can't believe he managed to bake them before I did (after I vowed to attempt them myself back in May) - not least of all because he's never baked before in his life!

These were amazing - there's cinnamon in the pastry crust, a rich custard in the middle and orange caramel on top. You want these in your life, trust me.

He used this Jamie Oliver recipe from Jamie's 30 Minute Meals...

To make 6 little tarts:
Plain flour (for dusting)
1 x 375g pack of pre-rolled puff pastry
Ground cinnamon
125g Crème fraîche
1 egg
1 teaspoon vanilla paste or vanilla extract
5 tablespoons golden caster sugar
1 orange

Pre heat oven to 200C.
Dust a clean surface with flour. Unroll the sheet of pastry, then cut it in half so you end up with two 20 x 20cm squares of pastry (put one in the fridge for another day). Sprinkle over a few good pinches of ground cinnamon, then roll the pastry into a Swiss roll shape and cut into 6 rounds. Put these into 6 of the holes in a muffin tin, and 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 egg, vanilla paste or extract, 1 tablespoon of golden caster sugar and the zest of 1 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 and make room for the filling. Spoon the crème fraîche mixture into the tart cases, and return to the top shelf of the oven. Set the timer for 8 minutes.

Put a small saucepan on a high heat. Squeeze in the juice from the zested orange and add 4 tablespoons of golden caster sugar. Stir and keep a good eye on it, but don't try to be a hero and touch or taste it or you'll burn yourself horribly.

Take the little tarts out of the oven and pour some caramel over each tart (they’ll still be wobbly). Put aside to set.

These would be divine enjoyed with a long cocktail in the back garden as the hot sun finally dips below the trees!

1 comment:

  1. Looks yummy my dear! Gonna have to try this one soon!
    Fabulous post love!
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    Morgan Brooks


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