Totally doable and irresistible from Jamie’s 30 minutes meal book, these yummilicious Portuguese tarts which Silver Bullet attempted not too long ago turned out to be crispy, creamy and a little zesty!
Plain flour, for dusting 1x375g pack of pre-rolled puff pastry
125g creme fraiche
1 teaspoon vanilla paste or vanilla extract
5 tablespoons golden caster sugar
Dust a clean surface with flour.
Untill the sheet of pastry. Cut it in half so you end up wit two 20cm x 20cm squares of pastry. Sprinkle over a few good pinches of ground cinnamon, then roll the pastry into a swiss roll shape and cut into 6 rounds.Put theseinto 6 of the 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 o the oven and cook for 8-10 minutes or until lightly golden
Take the muffin tin out of the oven. Use a teaspoon to press the puffed pastry back to the sides and make room for filling
Spoon the crème fraiche mixture into the tart cases, and return to the top shelf of the oven for 8 minutes
Put a small saucepan on high heat. Squeeze juice from the zested orange and add caster sugar.
Stir and keep a good eye on it for about 2-3 minutes.