These are quite good I have to say.
Makes 6
Plain flour, for dusting
1 x 375g pack of prerolled puff pastry , or 2 piece Pampas Puff pastry
Ground cinnamon
125g (4½oz) créme fraîche or double cream
1tsp vanilla paste or vanilla extract
5tbsp golden caster sugar
1 egg
1 orange
Turn the oven on to 200C/ gas 6.
Pastry
Dust a surface with flour.
Unroll the pastry, then cut it in half so you have two 20cm x 20cm (8in x 8in) squares. For pampas, just leave the 2 pieces as it is.
Sprinkle over a few pinches of ground cinnamon.
Roll the pastry into a Swiss-roll shape and cut into 6 rounds for the roll pasty, or 3 rounds for each Pampas slice.
Put these into 6 of the holes in a muffin tin.
Use your thumbs to mould the pastry into the holes, so the bottom is flat and the pastry comes up to the top.
Put on the top shelf of the oven and cook for 8 to 10 minutes, or until lightly golden.
Filling
Spoon the créme fraîche or double cream into a small bowl.
Add the egg, vanilla paste or extract, 1tbsp golden caster sugar and the zest of 1 orange. Mix well.
Take the muffin tin out of the oven, and use a teaspoon to press the puffed-up pastry back to the sides and make room for the filling.
Spoon the créme fraîche mixture into the tart cases, and return to the top shelf of the oven. Set the timer for 8 minutes.
Put a small saucepan on a high heat. Squeeze in the juice from the zested orange and add 4tbsp golden caster sugar. Stir and keep a good eye on it, but remember caramel can burn badly so don't touch or taste.
Pour some caramel over each tart (they'll still be wobbly). Put aside to set.
Read more: http://www.dailymail.co.uk/femail/food/article-1312958/Jamie-Olivers-30-minute-meals-Piri-Piri-chicken-rocket-salad-dressed-potatoes-quick-Portuguese-tarts.html#ixzz1ZpCKn7qB
Bon Appetite!
