Quick (and delicious!) Portuguese Tarts!

After reading this post you are going to THANK ME. You are going to thank me so much for telling you about these little bites of heaven and you are also going to thank me for showing you just how EASY these tarts are to make.

Now, seriously, they are sooooo delicious that you CANNOT stop at one. Nope. I am proof. I have consumed, lets see...ummmm....about five today. Yes. Five. Hence the long run I embarked on this evening! I shared them with my guests for desert at lunch, I took some to our neighbours next door and I dropped some off to a friend who I know LOVES portuguese tarts. 

These are YUM with a capital Y and you simply HAVE to give these a try. They really are super easy peasy.

The recipe is taken for our good mate Jamie Olivers 30 minute meal book, and we all know that that boy can cook and boy does he make a good tart....so here goes:

Quick Portuguese Tarts

Ingredients

{makes 6}

1 slice of pre-rolled puff pastry

ground cinnamon

125g creme fraiche

1 egg

1 tsp vanilla extract

5 tablespoons of caster sugar

1 orange

{I doubled this recipe to make 12 as 6 is simply not enough!}

Method

Preheat your oven to 200deg cel and grease a 12 hole muffin tin

Dust the pastry with some ground cinnamon.

Roll up the pastry like so to form a log:

Cut the pastry into 6 even sections

Place into muffin tins and stretch apart pastry with your fingers so that it is flat on the bottom and goes up the side of the tin.

It should look like this:

Place in the oven on the top shelf for 8-10 minutes

Meanwhile, in a bowl, combine the cream fraiche, egg, vanilla, 1 tablespoon of caster sugar and the zest of one orange (I also added a tiny bit of cream)

When tarts come out of the oven, use a spoon to press the pastry back to the sides and make room for the filling

Spoon the cream fraiche mixture into the prepared tarts and put back into the oven on the top shelf for 8 minutes

Meanwhile, in a saucepan on high heat squeeze the juice from the orange, and add 4 tablespoons of caster sugar. Keep watching it and keep stiring. Caramel can burn and do not be tempted to taste it if you want to keep your lips!

After the 8 minutes, remove the tarts from the oven and pour over the caramel. The tarts will still be a bit wobbly. Leave to set and cool.

When cooled, remove from the tin.

You will LOVE LOVE LOVE these. 

Promise.