Portuguese Cinnamon Tarts with Lavender Caramel

 

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These have been adapted from Jamie Oliver’s interpretation of the Portuguese custard tart or- ‘Pastel de nata’. It seemed like a good way of using up a slab of puff pastry and an egg whilst keeping my mind sane and grounded during all this revision…

  • ½ block puff pastry (about 250g ish)
  • Pinch cinnamon
  • 1 egg
  • 120g creme fraiche
  • Zest of 1/2  lemon
  • 5 tbsp caster sugar
  • Seeds from ½ vanilla pod/ a splash of vanilla extract
  • Small pinch of lavender flowers
  1. Preheat the oven to 200°C. Roll out the pastry into a rectangle, about 1 pound coin thickness and about 25cm long. Scatter with the cinnamon and roll into a swiss roll shape down the long side.
  2. Cut into 6 rounds (they should look like uncooked danish pastries) and then liberally press each into a a non-stick or greased muffin tin pushing the pastry down in the middle and up the sides, squashing it to mould it into the tin. Bake for about 10 minutes until just going golden. You may need to use the end of a rolling pin or something round to press the middle down if it puffs up while cooking.
  3. Make the filling by mixing the beaten egg, creme fraiche, 1tbsp of the caster sugar, lemon zest and vanilla in a bowl.
  4. When the pastry seems to have cooked enough pour in the filling and cook for another 10 minutes or so until set with a slight wobble. Remove from the oven and quickly make the caramel.
  5. Melt the meaning sugar in a dry frying pan until beginning to melt. As soon as it begins to turn golden and liquidy, remove from the heat, add a scatter of lavender flowers and then quickly pour or spoon generously over the top of the tarts before the caramel becomes to hard. Allow to cool and harden.

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