2 Versions of Portuguese Egg Tarts

Portuguese egg custard tarts are definitely one of my most favourite pleasures.  I love them best when they are snatched quickly from the hot oven, allowing the crispy pastry to flake away and the warm custard to wobble onto your all to happy palette.  I've had many egg custard tarts, but only in an Asian setting such as Yum Cha oh and all through China with relatives!  So I thought it is due time that I tried making these myself.  Fortunately, they are really quick to make, as evidenced by the fact that these recipes come from Jamie Oliver's 30 Minute Meals cookbook.  From his recipe, I made two versions; both I share with you here.  Firstly, the classic version; and perhaps my favourite.  Secondly, as suggested by Jamie the egg tart with an orange twist and delicious orange sauce to accompany.

Ingredients for Classic Portuguese Egg Tart, makes 12
2 sheets of 20cmx20cm puff pastry, defrosted
125g creme fraiche
1 tsp vanilla extract
1 egg
1 tbsp caster sugar

Method
Preheat the oven to 200/400F.  Grease generously with spray oil a 12 cup cupcake tray.  Place your 2 sheets of pastry on the bench and using any glass or even tea cup, mark 12 circles onto your pastry by pushing the top of the glass (where you put your lips) into the pastry.  Use a knife to help you cut these circles out and gently push them into the 12 holes of your cupcake tray.  You ideally want the pastry to be flat on the floor of the tin and coming up the side of the hole.  Put the pastry filled tray in the oven for 8-10 minutes or until lightly golden (top shelf).  Meanwhile, spoon the creme fraiche into a small bowl.  Add the egg, vanilla and sugar; mix well with a whisk or spoon until smooth.  Take the cupcake tray out of the oven and use a teaspoon to press the puffed up pastry back to the sides of the tin to make room for the filling.  Now spoon the creme fraiche into the tart cases and return to the oven (top shelf) for 8 minutes. Tarts should be slightly wobbly when done.

Ingredients for Orange Twist Portuguese Egg Tarts
2 sheets of 20cmx20cm puff pastry, defrosted
cinnamon
125g creme fraiche
1 tsp vanilla extract
1 egg
5tbsp caster sugar
1 orange

Method
Preheat the oven to 200/400F.  Grease generously with spray oil a 12 cup cupcake tray.  Place your 2 sheets of pastry on the bench and using any glass or even tea cup, mark 12 circles onto your pastry by pushing the top of the glass (where you put your lips) into the pastry.  Use a knife to help you cut these circles out and gently push them into the 12 holes of your cupcake tray.  You ideally want the pastry to be flat on the floor of the tin and coming up the side of the hole.  Sprinkle some cinnamon over the pastry before putting the pastry filled tray in the oven for 8-10 minutes or until lightly golden (top shelf).  Meanwhile, spoon the creme fraiche into a small bowl.  Add the egg, vanilla, zest of orange and just 1 tbsp sugar; mix well with a whisk or spoon until smooth.  Take the cupcake tray out of the oven and use a teaspoon to press the puffed up pastry back to the sides of the tin to make room for the filling.  Now spoon the creme fraiche into the tart cases and return to the oven (top shelf) for 8 minutes. Tarts should be slightly wobbly when done.  This version also has a sauce accompaniment.  To make the sauce, in a saucepan put 4 tbsp sugar and the juice of 1 orange.  Turn heat to high.  Keep a good eye on it, stirring ocassionally, but remember caramel can burn badly so don't touch or taste.