Ingredients for Jamie Oliver S Portuguese Custard Tarts
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How to Make Jamie Oliver S Portuguese Custard Tarts
- Preheat your oven to 200°C (180°C fan/Gas Mark 6).
- Prepare the pastry: In a large bowl, combine 250g plain flour, 125g cold unsalted butter (cubed), 1/4 tsp salt, and 50ml ice-cold water. Mix until a dough forms. Wrap and chill for at least 30 minutes.
- Roll out the pastry: On a lightly floured surface, roll out the pastry to a 3mm thickness. Cut out circles to fit your tart tins (approx. 8cm diameter).
- Line the tart tins: Carefully press the pastry circles into the tart tins, ensuring they cover the base and sides. Trim any excess pastry.
- Blind bake the pastry: Prick the base of each tart shell with a fork. Line with baking paper and fill with baking beans or rice. Bake for 15 minutes.
- Remove the beans and paper: Remove the baking beans and paper and bake for another 5 minutes, until lightly golden.
- Prepare the custard: While the pastry bakes, whisk together 4 large egg yolks, 100g caster sugar, 1/4 tsp ground cinnamon, a pinch of salt, and 200ml full-fat milk in a bowl until pale and creamy.
- Fill and bake: Pour the custard filling into the pre-baked tart shells. Bake for a further 10-15 minutes, or until the custard is just set but still slightly wobbly in the center.
- Cool and serve: Let the tarts cool slightly in the tins before carefully removing them. Dust with icing sugar and serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
94g
Fat
87g
Carbs
21g
