Portuguese Tarts

Portuguese Tarts

This recipe is inspired by my recent trip to Portugal where I became addicted to Pasteis da Nata.  These flaky, crispy custard tarts flavoured with lemon and cinnamon are absolutely delicious!

Serves 12

Prep time:  10 minutes

Cooking time: 10 minutes

Ingredients

1 x 375g sheet all-butter puff pastry

Melted butter, for greasing

For the custard

250ml whole milk

¼ tsp ground cinnamon

A few strips of zest

20g butter

2tbsp plain flour

1 tsp cornflour

6 egg yolks

For the sugar syrup

225g caster sugar

¼ tsp cinnamon

A few strips of lemon zest

Method

1.    Brush 12-hole muffin tin with butter and chill in the fridge. Roll up the pastry into a tight sausage shape. Slice into 12 discs, roll out each disc to fit into the muffin tin, and chill them while you make the custard.

2.    Heat 150ml of the milk in a pan with the cinnamon, lemon zest and 10g of butter, heat to just below boiling point and leave to infuse for ten minutes. Remove the lemon zest.

3.    In a bowl, add the flour, cornflour and gradually add the remaining 100ml milk, mix to a thin paste. Pour the warm milk over the paste, stirring well, then pour it back into the pan. Stir gently, over a low heat for a few minutes until it thickens to a double cream consistency. Whisk in the remaining 10g of butter and remove from the heat.

4.    To make the sugar syrup, put the ingredients in a pan with 75ml water and cook over a medium heat for five minutes, until the sugar dissolves. Reduce to a low heat, swirling the pan occasionally, until you have a light brown caramel. Add a further 75ml water and gently heat to dissolve any solid caramel. Strain it into a heatproof bowl. Pour half the syrup into the custard and whisk well.

5.    Preheat the oven to its highest setting and put a baking sheet on the top shelf. Just before cooking the tarts, pour the custard into a measuring jug and stir in the egg yolks. Pour the custard into the pastry-lined muffin tins and bake on the hot baking sheet for 9–13 minutes, until the tops are dark.

6.    Brush the tarts with the remaining sugar syrup, leave to cool on a wire rack. Enjoy!

Strawberry Tart

Strawberry Tart

This is summer on a plate, the perfect dessert for summer!  You can bake the pastry case and make the filling the day before and decorate with the strawberries a couple of hours before serving!

Serves 8

Prep time: 45 minutes plus 1 hour 20 minutes chill time

Cooking time:  35 minutes

Ingredients

For the Sweet Flan Pastry:

125g unsalted butter, softened to room temperature

90g caster sugar

1 large egg

250g plain flour

1 tbsp ice-cold water

For the filling:

75g white chocolate, chopped

100ml double cream

2 tbsp icing sugar

175ml whole milk

75ml double cream

40g caster sugar

½ vanilla pod, split lengthways

3 egg yolks

20g cornflour

400g strawberries, hulled

2tbsp strawberry jam, warmed

Preparation method

1.    For the pastry, place the butter and sugar in a food processor and blitz until combined.  Add the egg and blitz for another 30 seconds.  Now add the flour and process until the dough comes together.  If the dough is too dry add the ice-cold water.

2.    Place the dough on a lightly floured surface and knead, shape into a flat disc, wrap in cling film and place in the refrigerator for at least 30 minutes.

3.    Roll out the pastry on a lightly floured surface to the thickness of a £1 coin.  Now line a 24cm round shallow tart tin with a removable base.  Leave the excess pastry overhanging the rim.  Allow to rest in the fridge for another 30 minutes.

4.    Preheat the oven to 190°C/170°C Fan/Gas mark 5.  Line the pastry with baking paper and baking beans, blind bake for 20 minutes.  Now remove the baking paper and beans, return to the oven for a further 5-10 minutes.  Cut off the excess pastry.

5.    Melt the chocolate in a bowl set over a pan of simmering water, take off the heat and allow to cool slightly.

6.    Brush the base and sides with melted chocolate and allow to cool and set.

7.    For the filling, whip 100ml double cream and icing sugar together in a large bowl until it is stiff.

8.    Place the milk, 75ml double cream, 1 tbsp caster sugar into a pan over a low heat.  Scrape out the vanilla seeds from the pod and place both into the pan and bring to a simmer.

9.    In a separate bowl beat the egg yolks and the remaining caster sugar.  Now gradually whisk through the cornflour until smooth.  When the pan of milk begins to boil slowly whisk through the egg mixture until it is thick and smooth.  Strain the pastry cream through a sieve into a bowl, allow to cool.

10. Now fold through the whipped cream into the bowl with the cooled pastry cream.  Spoon into the pastry case and level it with a spatula.

11. Slice the strawberries and arrange over the filling, overlapping as you go.  Lightly brush with warm strawberry jam glaze.  Keep in the refrigerator until ready to serve, enjoy!

Crab Tart with Leeks & Gruyere Cheese

Crab Tart with Leeks & Gruyere Cheese

This absolutely delicious tart can be served as a main or as a brilliant starter.  This is perfect for entertaining and can be made in advance!

Serves 6

Prep time: 15 minutes

Cooking time:  1 hour 5 minutes

Ingredients

1 x 375g pre-rolled short crust pastry

2 eggs

3 egg yolks

150ml double cream

2 tbsp olive oil

2 leeks, finely sliced

4 spring onions, finely sliced

½ tsp cayenne pepper

200g white crabmeat

100g brown crabmeat

80g gruyere cheese

Sea salt & Freshly ground pepper

Preparation method

1.  Roll out the pastry on a lightly floured surface to a large round, enough to line a 20cm round shallow tart tin, with removable base, leaving some excess pastry over hanging the rim. 

2.  Preheat the oven to 180°C/Gas mark 4.  Line the pastry with baking paper and baking beans and blind bake for 15-20 minutes until the sides are set and lightly golden.  Remove the paper and the beans, brush the pastry with 1 beaten egg yolk.  Place in the oven for a further 5-10 minutes.  Remove from the oven, whilst warm, cut off the excess pastry to level the rim of the tin, allow to cool.

3.  Meanwhile, whisk the eggs, egg yolks and cream together.

4.  In a large frying pan heat the olive oil and gently fry the leeks and spring onions until softened.  Season with salt, pepper and cayenne pepper, set aside to cool.

5.  Place the leek mix into the egg mix with the crab and cheese, mix well and pour into the cooled tart case.  Place the tart onto a baking sheet and place into the oven for 45 minutes or until the filling is firm.  Serve with salad, Panzanella Salad goes perfectly (click here for the recipe).  Enjoy!

Creamy Salmon & Leek Tart

A rich and creamy tart which is enhanced with fresh salmon and leek flavours!

Serves 4

Preparation time:  20 minutes

Cooking time: 1 hour

Ingredients

For the pastry:

120g plain flour, sifted

Pinch of sea salt

60g unsalted butter, chilled & cubed

1 tbsp cold water

A little egg white for brushing

For the filling:

2 leeks, trimmed & sliced

20g butter

1 tsp olive oil

1 tsp rosemary needles, finely chopped

Sea Salt & freshly ground pepper

2 salmon fillets (around 150g each), cubed

200ml crème fraiche

2 eggs, plus 2 egg yolks

To serve:

Rocket leaves & finely chopped spring onions

Salad dressing

Preparation method

1.  To make the pastry, place the flour and salt into a large bowl and add the butter cubes.  Rub the butter into the flour with your fingers until it resembles crumbs.  Now add 1 tbsp of water and knead until you have a ball of dough.  Wrap in cling film and chill in the fridge for 30 minutes.

2.  Meanwhile, grease a 18cm cake tin and preheat the oven to 180°C/Gas Mark 4.

3.  Roll out the pastry on a lightly floured surface and line the prepared tin, leave the excess pastry overhanging the rim of the tin.  Place greaseproof paper over the pastry and cover with a layer of baking beans.  Blind bake in the oven for 20 minutes.  Remove the paper and the beans, prick the pastry with a folk and brush with a little egg white and bake in the over for a further 5 minutes.

4.  For the filling, in a large frying pan heat the butter and oil and then add the rosemary and cook for about 30 seconds stirring occasionally.  Now add the leeks and season with salt and pepper, stir for a few minutes and then cover for 15 minutes to sweat and become tender.

5.  Meanwhile in a bowl whisk together the crème fraiche, eggs, egg yolks and season.  Place a strainer on top of the bowl and when the leeks are cooked drain and let the buttery leek juices run into the creamy mixture.

6.  Remove the pastry case from the oven and lay with the salmon chunks, place the leeks on top.  Now pour over the creamy egg mixture and place in the oven.  Bake for 30-40 minutes until the filling is golden brown and set.  Transfer to a wire rack and allow to cool before serving.

7.  Slice the tart and serve with a dressed salad, enjoy!

Leek and Roquefort Tart with Caramelised Apple and Pine Nut Dressing

Leek and Roquefort Tart with Caramelised Apple and Pine Nut Dressing

This is a wonderful starter which you can prepare in advance to create this delicious dish.

Makes 4 Individual Tarts

Prep time:   15-20 minutes

Cooking time: 35 minutes

Ingredients

500g/1lb 2 oz ready-made short-crust pastry

25g butter

1 leek, finely shredded

100g/3 ½ oz Roquefort cheese

2 tbsp double cream

4 free range eggs

For the Apple & Pine Nut Dressing

3 tbsp extra virgin olive oil

1 tbsp red wine vinegar

2 tbsp pine nut kernels

1 tsp finely chopped chives

Pinch of salt and black pepper

25g butter

2 dessert apples (Cox are good)

3 tsp sugar

To serve

Basil leaves to garnish

Method

1.  Roll out the ready-made pastry and cut out 4 rounds 13cm/5in in diameter.  Use to line 4 individual tartlets about 10cm/4inches.  Prick the base all over with a folk and place in the refrigerator for 30 minutes to let the pastry rest.

2.  Preheat the oven to 180°C/350°F/gas mark 4.

3.  For the best results blind bake the tartlets first.  Line the pastry case with foil and add the baking beans.  Place on a baking tray and place in the oven for 12-15 minutes, remove the foil and beans and bake for a further 5 minutes.

4.  In the meantime melt the butter in a frying pan over a medium heat and add the shredded leeks and cook until softened but don't allow them to colour.

5.  Divide the leeks equally between the pastry cases.  Beat together the eggs and cream and pour into the pastry cases and crumble the Roquefort into the tarts. Pop the tarts back into the oven and cook for about ten minutes or until the cheese have melted and the egg has just set. Remove from the oven and set aside to cool.

6.  Core the apples and leaving the skin on, cut them into quarters then divide the quarters again.  This will give you four thick wedges for each serving. Melt the butter in your frying pan. Add 2 tsp of sugar and heat gently until it melts. Add the apple wedges and cook until they begin to soften and take on a little colour.

7.  To make the dressing, put all the remaining ingredients into a jam jar and shake to combine.

7.  To serve. Place a tart in the centre of each plate. Arrange the apple wedges around the tart and spoon around the dressing. Garnish the tart with some torn basil leaves.