Easter Egg Tart
For all of you, who celebrate Easter, I hope you had wonderful time celebrating the day of victory with your family. I know, some of you have special tradition to celebrate Easter.
For us, hmmm... we don't really have special tradition to celebrate it; on Easter Day we normally go to church to attend early morning service, and back home. This year, our children joined the outdoor worship with their Sunday School friends and teachers. We don't have any Easter food tradition to enjoy together, but I would like to try some food that have become a tradition in many different places.
This year, I decided to bake something related with egg!
And, I remembered Jamie Oliver's popular 'Portuguese Tart' that has been tried and posted by many foodbloggers. After learning the recipe from Elsasmita's Blog and Ptit Chef who posting the recipe including the step-by-step pictures, I felt confident to try this recipe.
I was amazed to learn how Jamie's idea to use the puff pastry as a base for this egg tart. Just roll it, cut and spread on the muffin pan. Simply brilliant idea!
Another thing that make me happy with this recipe is it only use one egg. In other recipes from different sources, I found out that they use too many eggs. So... I thought this was a good idea to make this egg tart for Easter, and probably it could become our tradition to have this egg tart for Easter Celebration.
Overall, I'm so happy with the result. I baked 2 recipes in one go. Half of them I decorated with some toasted grated coconut and I put some Jelly Belly candy on it, to become like bird nests.
My daughter likes it so much, so do I. I even ate two fresh tarts from oven, before took the pictures of them. It's very delicious treat.
source : Jamie's 30 Minute Meals book)
plain flour, for dusting
1 X 375 gr pre-rolled puff pastry
125 gr creme fraiche (I used liquid whipped cream)
1 teaspon vanilla paste or vanilla extract
5 tablespoons golden caster sugar
Dust clean surface with flour. Unroll the sheet pastry, the cut it in half so you end up with two 20 x 20 cm square of pastry (put one in the fridge for another day). Sprinkle over a few good pinches of ground cinnamon, roll the pastry into a swiss roll shape and cut into 6 rounds. Put these into 6 of the holes in a muffin tin and use your thumbs to stretch and mould the pastry into the holes (just like a picture) so the bottom is flat and the pastry come up to the top.
Put on the top shelf of the oven and cook for around 8 to 10 minutes (set the timer) or until lightly golden.
Spoon the creme fraiche into a small bowl, add egg, vanila paste or extract, 1 tablespoon of golden caster sugar and the zest of 1 orange, mix well.
Take the muffin tin out of the oven, and use a teaspoon to press the puffed pastry back to the sides and make room for the filling. Spoon the creme fraiche mixture into tart cases, and return to top shelf of the oven. Set timer for 8 minutes.
Put a small saucepan on a high heat. Squeeze in the juice from the zested orange and add 4 teaspoons of golden caster sugar. Stir and keep a good eyes on it, but remember the caramel can burn badly so don't touch or taste.
Pour some caramel over each tart (they'll still be wobbly, but that's good). Put aside to set.
Enjoy you day, Friends.