I’ll never forget the first time I tried Portuguese tarts. It was on a trip to Lisbon. I wandered into a bakery, and the smell of fresh pastries hit me instantly. A warm, crispy shell filled with creamy custard- it was love at first bite. That moment stuck with me, and I couldn’t wait to recreate the magic at home. Fast forward to a lazy Sunday when I stumbled upon Jamie Oliver’s take on Portuguese tarts. It seemed like the perfect chance to try making them myself. I had no idea that this recipe would bring such a vibrant piece of Portugal straight into my kitchen.
I’ve since made these tarts more times than I can count, and each time, the aroma brings me back to that small Portuguese bakery. It’s a recipe that hits the sweet spot of being easy enough for a weekend project but impressive enough for a gathering.
Jamie Oliver’s Portuguese Tarts Recipe
Jamie Oliver’s recipe strikes the balance between authenticity and accessibility. It’s designed for those who may not have Portuguese pastry shops around the corner but still want to savor that same flaky, creamy delight.
When I first tried it, I was surprised by how simple it felt. The steps are clear, the ingredients are easy to find, and the results? Well, they speak for themselves.
I’d recommend reading through the whole recipe first before jumping in. That way, you get a feel for the process and can prepare yourself for the sweet, delicious reward that follows.
Ingredients Needed
To make Jamie Oliver’s Portuguese tarts, you’ll need a few basic ingredients. Don’t let the fancy-sounding names fool you- these are things you can find in most grocery stores.
- Puff pastry: This is the base, and trust me, you want it buttery and flaky.
- Eggs: 6 large ones. They help form the custard and give it that rich, golden color.
- Caster sugar: This fine sugar helps create the smooth texture of the custard.
- Milk: Full-fat is the way to go- it adds richness.
- Double cream: For an extra level of creamy decadence.
- Cinnamon stick: You’ll use it for infusing the milk and cream- it adds a subtle warmth.
- Lemon zest: A touch of citrus brightness in the custard.
- Vanilla extract: For that signature, comforting vanilla flavor.
- Flour: A little to thicken the custard and give it the perfect texture.
How To Make Jamie Oliver’s Portuguese Tarts
Here’s how I tackled Jamie Oliver’s recipe step by step- it’s surprisingly straightforward.
- Preheat the oven: 220°C (425°F). Get your puff pastry out of the fridge and let it sit at room temp for a bit.
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Make The Custard
- In a saucepan, combine the milk, double cream, cinnamon stick, and lemon zest. Heat it gently over low heat, allowing the flavors to infuse without boiling.
- Whisk together the eggs, sugar, and flour in a bowl. Once the milk mixture is warm, strain it and slowly pour it into the egg mixture, whisking constantly to avoid scrambling the eggs.
- Put the mixture back in the saucepan and cook on low heat, stirring until thickened. This should take about 5-8 minutes.
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Prepare The Puff Pastry
- Roll it out on a lightly floured surface. Cut out circles to fit the tart tins, and gently press the pastry into the tins.
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Fill The Pastry
- Spoon the cooled custard mixture into the pastry shells, filling them nearly to the top.
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Bake
- Pop them in the oven for about 15-20 minutes, until the tops of the tarts are golden brown and caramelized.
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Let Them Cool
- As tempting as it is to dive right in, let the tarts cool slightly before serving.
Ingredient Science Spotlight
Every ingredient in this recipe plays a specific role, contributing to both the texture and flavor of the tarts.
- Puff pastry: It’s all about the layers here. The layers of fat and dough create a crisp, flaky texture when baked. Puff pastry is light but rich, and it’s what gives these tarts that satisfying crunch. The butter in the pastry melts and puffs up the dough layers as it bakes.
- Eggs: Eggs are the key to creating the smooth custard. They also act as a thickener when combined with sugar and flour. The proteins in the eggs denature when cooked, giving the custard that silky-smooth texture.
- Double cream and milk: These dairy ingredients add richness to the custard. The fat content in the cream is what makes the custard feel luxurious on your tongue, while the milk helps balance out the thickness and sweetness.
- Cinnamon and lemon zest: These aromatics give the custard a slight warmth and brightness. The cinnamon sticks infuse a subtle spiciness, while the lemon zest adds a fresh, citrusy contrast to the sweetness of the custard.
Expert Tips
Making Portuguese tarts is as much about precision as it is about creativity. Here are a few tips that helped me perfect the recipe:
- Chill your pastry: Before rolling out puff pastry, give it a little chill time in the fridge. It makes the dough easier to handle and helps it puff up better during baking.
- Don’t rush the custard: The custard needs to be cooked slowly. Too much heat can cause the eggs to scramble. Keep the heat low, and stir constantly.
- Use a tart tin: The right tart tin makes a difference. Jamie recommends using a shallow tart tin with a removable bottom. It helps the tarts bake evenly and makes it easier to remove them after baking.
- Make ahead: You can prep the pastry and custard the day before. Just keep the custard in the fridge and let the pastry sit at room temperature before you assemble the tarts.
Recipe Variations
Once you’ve mastered the classic Portuguese tart, there’s plenty of room for experimentation.
- Fruit filling: Try adding a layer of fresh berries, like raspberries or blackberries, to the custard. The tartness of the berries complements the rich, creamy filling.
- Spices: You can get creative with different spices. Try a dash of nutmeg, cardamom, or even a touch of star anise in the custard.
- Caramelized tops: If you want that signature, slightly burnt top, try using a kitchen torch to caramelize the custard after baking. This adds a beautiful golden color and a bit of crunchy sweetness.
Final Words
These Portuguese tarts are a true treat. Whether you’re a seasoned baker or a novice, this recipe brings a little bit of Portugal to your kitchen. It’s a beautiful combination of flaky, buttery pastry and a silky custard filling, and with Jamie Oliver’s approach, it’s as easy as it is delicious.
FAQs
What Makes Jamie Oliver’s Portuguese Tarts Different From Other Recipes?
Jamie’s recipe has a delicious balance of custard and crisp pastry, with a hint of citrus zest for extra flavor.
Can I Use Store-bought Puff Pastry For Jamie Oliver’s Portuguese Tarts?
Yes! You can use store-bought puff pastry for convenience, but making your own gives the tarts an extra homemade touch.
How Long Do Jamie Oliver’s Portuguese Tarts Need To Bake?
They usually bake for about 20-25 minutes, until the custard is set and the pastry is golden and crispy.