Jamie Oliver Portuguese Tarts Recipe

So. I made these Portuguese tarts from Jamie Oliver’s Meals in Minutes one foggy Sunday morning when the house still smelled like coffee and the dog was asleep on my feet. These tarts? Flaky. Creamy. Kind of like biting into a warm memory you didn’t know you had. There’s orange in the custard—zest, not juice, though you’ll need both. And a little cinnamon dusted on the pastry that sort of sneaks up on you. (inspired by Jamie Oliver)

Ingredients Needed

Pastry stuff:

• Just a bit of flour to dust
• 1 big sheet of all-butter puff pastry, defrosted if it was hiding in your freezer
• Ground cinnamon (not a lot—don’t go wild)

The creamy middle:

• About half a cup of creme fraiche or heavy cream (I went with cream because that’s what I had)
• 1 egg
• A teaspoon of vanilla—paste or extract, whatever smells stronger
• 5 tablespoons superfine sugar (or regular sugar you’ve pulsed in a blender, no need to stress)
• Zest of one orange (you’ll use the juice later if you want caramel)

Caramel, if you’re feeling bold:

• The juice from that same orange
• 1/4 cup superfine sugar

How To Make Jamie Oliver Portuguese Tarts Recipe

1. Start with the pastry. Oven on at 400 degrees Fahrenheit. Clear some space on your counter—flour it like you mean it. Take the pastry sheet and slice out an 8-inch square. Eat the offcuts? Freeze them? Up to you. Sprinkle cinnamon over the square, not too much, just enough that it smells like winter. Roll it up tight, like a cigar. Cut into 6 chunky little rolls.
2. Now grab a muffin tin. Standard size. Pop each roll into its own slot, spiral facing up. Push down and work the dough up the sides—thumbs are good for this. Doesn’t have to be perfect. Stick them on the top rack of the oven. Bake for 8 to 10 minutes, just until they puff and turn that perfect kind of golden you never quite get from store-bought anything.
3. Meanwhile, mix up your filling. In a bowl: cream, egg, vanilla, 1 tablespoon of the sugar, and that orange zest. Stir until it feels smooth and lazy. Not too thick, not watery. Just right.
4. When the pastry looks ready, take it out—but not for long. Push the centers down gently (they’ll have ballooned a bit) to make room. Spoon in the custard. Back in they go, same top shelf. Another 8 minutes or so. Keep an eye on them. The tops might brown a little, but that’s fine. You want the custard barely set. Wobbly is good.
5. If you’re in the mood for caramel, this is where things get tricky. High heat. Small pan. Orange juice and sugar. Stir constantly. You’ll see it go from clear to golden, then suddenly it’s caramel. Don’t look away. I’ve burnt more sugar than I care to admit.
6. Once the tarts are out and just cool enough to handle, drizzle that caramel. Or don’t. They’re lovely either way. But the caramel? It cracks when you bite. In a good way.

Why I Love This Recipe

Because it surprised me. I’ve made custard things before, but nothing like this. The puff pastry gets all twisty and crisp at the edges. The filling is barely sweet, with that soft kiss of citrus. I served them to friends that afternoon, pretending I hadn’t eaten one already straight from the tray. Still warm. Not sorry.

Recipe Tips

• Be gentle with the pastry. Overworking it makes it sulky and flat.
• Orange zest only, no pith. The white stuff tastes like soap.
• That top oven rack? It matters. Trust me.
• If your caramel burns, start again. Or skip it. No shame.
• Want a twist? Swap orange for lemon. Add nutmeg. Go rogue.

How To Store This Jamie Oliver Portuguese Tarts Recipe

• At Room Temperature: Not long. A couple of hours, tops. They go soft quick.
• In the Fridge: Stick them in a container with a lid. They’ll be fine for about 3 days. Cold custard has its charm.
• In the Freezer: No caramel if you’re freezing them. Wrap well. When you’re ready, thaw in the fridge and drizzle something sweet on top before serving.
• Reheating: Oven is best. 350 Fahrenheit for maybe 5 to 10 minutes. Microwave works, but the crust gets sad.

Let’s Answer a Few Questions!

Can I cheat and use store-bought custard?
Sure. If you’re short on time, no one’s judging. Homemade is better though—richer, less sweet.

My pastry puffed like crazy. What happened?
Happens. Try pricking the bottom before baking. A fork does the job.

Can I make them the night before?
Yes, and they’re actually great cold. Just add the caramel (if using) right before serving.

No superfine sugar. Help?
Blitz regular sugar in a blender. Done. Don’t overthink it.

Nutrition Facts (per tart):

• Calories: 110
• Carbs: 14.1g
• Protein: 1.5g
• Fat: 5.4g
• Sugar: 6.7g
• Fibre: 0.4g
• Sodium: 18.5mg

Try More Recipe:

• Jamie Oliver Tuna Quiche
• Jamie Oliver Cheese And Onion Pasties
• Jamie Oliver Twice Baked Cheese Soufflé