Portugese tart

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

whisk

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!