Long time no see people.
I was busy with winter holiday, post holiday trauma, exam preparation, exam, post exam trauma and then life. I promise you I will post more news, photos & etc. Anyways, today, I am going to post about how to bake some nice Portugese tart. I know it's weird, but I really fell in love with them and decided to bake them myself. If it bores you, then just scrooooooll down very fast and see the end result and close the window.
Mostly photographs but please enjoy. Post some photos of your tarts if you decide to bake your own.
Turn on the oven. 200 degrees Celcius
Spread out cinnamon ground on cutting board so the pastry does not stick
Place pastry on the cutting board and spread cinnamon ground on the pastry itself, both sides
Roll it up
Cut into 6 pieces
Take each piece and press it with your thumb or fingers to make it somewhat flat
Place them into the baking tray
Gently press them to flatten them and put in the oven for 5-7 minutes
They will be puffed up. Use tea spoons to gently flatten them again. Gently.
Make your curd filling now :
1 large egg
Some lemon zest
1 table spoon of sugar
150 grams of creme fraiche
1 table spoon of vanilla paste or extract
Fill in to the baked pastry, DO NOT put too much fillings, as it will overflow.
Also, you must leave some space for sugar caramel coating.
Back to oven for 10 minutes.
However, watch and check how fast the curd rises
Take it out from the oven when the curd filling becomes fluffy.
Let it cool down
Make caramel :
Pre heat your pan.
4 Table spoons of sugar
Slice an orange and juice half of it into the caramel
* BE CAREFUL*
Caramelised sugar is extremely HOT.
It will burn you until it cools down.
Let it cool down before serving
I didn't have enough sugar for the caramel....bummer!