Okay, so let’s start with the basics. You’ve probably seen those golden, flaky little tarts with caramelized tops sitting in a bakery window, calling your name. Yep-Portuguese custard tarts, also known as pastéis de nata. Now, Jamie Oliver’s version? It’s his fun, slightly cheeky take on the traditional recipe.
Instead of sticking to the strict custard. making process the Portuguese are famous for (which can get pretty intense), Jamie simplifies it. He keeps the spirit alive-crispy puff pastry, creamy filling, caramelized tops. but throws in a twist: he flavors the custard with vanilla, citrus zest and cinnamon. And the best part? You make them using a muffin tin. So much less stress.
Think of them as the laid-back, no-fuss cousin of the original. Still delicious. Just more ’weekend treat’ than “professional pastry chef moment”.
Jamie Oliver Portuguese Tarts Recipe
Ingredients Needed
You don’t need anything fancy for this. Most of it’s already hanging out in your kitchen. But here’s the full list so you’re not running to the store mid-recipe.
- 1 sheet of all-butter puff pastry (store-bought is fine-just go for quality)
- 1 orange (you’ll use the zest)
- 1 lemon (also for zest)
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- 125g caster sugar (that’s about ⅔ cup if you’re in the U.S.)
- 2 tablespoons plain flour
- 2 large egg yolks
- 250ml semi-skimmed milk (just over 1 cup)
If you’re thinking, ’That”s it”?-yep. These tarts are all about getting maximum flavor from a few great ingredients.
Equipment Needed
Jamie’s approach is very home-kitchen-friendly. No blowtorches or complicated gear here.
- Muffin tin (12-hole standard size)
- Saucepan
- Whisk
- Rolling pin
- Fine grater or microplane (for zesting)
- Knife
- Measuring cups/spoons
- Sieve (optional but helps with a smooth custard)
Bonus: If you’ve got baking beans or rice, you can blind bake the pastry a bit. but honestly, Jamie skips that too. So feel free to go rogue.
How To Make Jamie Oliver’s Portuguese Tarts
Now for the fun part. Here’s how the whole thing comes together. This is where your kitchen starts to smell unreal.
1. Roll The Pastry
Take your puff pastry sheet and roll it out a bit thinner. Just enough to make it stretch but still have some puffiness left. Then-here’s Jamie’s trick-roll the sheet up into a log, like a Swiss roll. Slice it into 12 little spirals.
Now place each spiral, flat side down, into a greased muffin tin. Press it out with your fingers so it covers the base and comes up the sides. That spiral gives you those gorgeous flaky layers!
2. Make The Infused Milk
In a small pan, pour in the milk. Add the strips of orange and lemon zest, plus the cinnamon stick. Heat it gently until it’s warm and fragrant. Then take it off the heat and let it infuse for about 10 minutes.
3. Mix Up The Custard
In a separate bowl, whisk together the egg yolks, sugar, flour and vanilla extract. Slowly strain in the warm milk (discard the zest and cinnamon). Whisk everything together until smooth.
4. Assemble The Tarts
Pour the custard into each pastry case-only about three-quarters full. Don’t overfill or you’ll get spillage in the oven.
5. Bake
Pop the tray in a preheated oven at 200°C (400°F) for about 20-25 minutes or until the custard is puffed and slightly caramelized on top. Don’t worry if it darkens in spots. those little burnt bubbles are exactly what you want.
6. Cool (sort Of) And Eat
Let them cool for a few minutes. but honestly, they’re magic when still slightly warm.
What I Learnt
Making these taught me a few things. First, puff pastry is pure magic. You don’t need to do much to it and it still rewards you with flakiness and crunch. Rolling it into a log? Genius. It gives those iconic layers without the stress of laminating dough.
Second, infusing milk with citrus zest and cinnamon changes the game. That flavor? Bright, cozy and complex. It makes the custard feel special without being heavy or overly rich.
And finally-you don’t need perfection. A few uneven tops, slightly darker edges, some bubbling custard… that’s all part of the charm. These aren’t meant to be pristine. They’re meant to be devoured.
Recipe Tweaks For Jamie Oliver’s Portuguese Tarts
Jamie Oliver’s take on Portuguese tarts is already a banger-crispy puff pastry, creamy custard and that caramelized top. But if you’re the kind who likes to tinker (aren’t we all?), here are a few clever twists to make them even more you.
1. Swap the Vanilla for Citrus Zing:
Jamie usually uses vanilla for the custard base but orange or lemon zest can brighten things up in a seriously good way. Add the zest of one lemon or orange when heating your milk and cream. It gives the custard a fresh, vibrant kick.
2. Spice It Up:
Try adding a pinch of cinnamon or a grate of fresh nutmeg to the custard. It’s a subtle change but wow. it plays so nicely with the sweetness.
3. Puff Pastry Upgrade:
Jamie calls for store-bought puff pastry and honestly, there’s no shame in that. But if you’re up for a challenge, try using rough puff or even making your own laminated dough. Bonus points for brushing the pastry with a little cinnamon sugar before rolling. it gives the base a crunchy, spiced layer.
4. Boozy Custard, Anyone?
A splash of dark rum or a bit of Madeira wine (just a teaspoon or two) added to the custard can deepen the flavor beautifully. It’s a grown-up twist that works so well with the burnt sugar top.
5. Dial Down the Sweetness:
If you find the custard a bit too sweet, reduce the sugar by 10-15%. The caramelized top still gives it that punch but the overall balance feels a bit more refined.
6. Mini Versions for Parties:
Use a mini muffin tin instead of a regular one. Smaller tarts mean more caramelization, more crunch and the perfect bite-size indulgence.
Storage Tips For Leftovers
Let’s say-miraculously-you’ve got leftover tarts. First, congrats on your self-control. Second, here’s how to keep them tasting top-notch:
Room Temp vs. Fridge?
If you plan to eat them within a day, just cover them loosely and keep them at room temperature. The pastry stays crisper this way.
For anything longer than 24 hours? Into the fridge they go. Store them in an airtight container to keep the custard from absorbing fridge odors (no one wants onion-flavored pastry).
Reheating Tips:
Cold custard tarts are okay but warm ones? Chef’s kiss. To reheat, pop them in a preheated oven at 180°C (350°F) for 5-8 minutes. The pastry crisps back up and the custard gets a little wobbly again. just the way it should be.
Avoid the Microwave!
Seriously, don’t do it. You’ll end up with rubbery custard and soggy pastry. It’s the fast track to ruining a good tart.
Freezing?
Technically, you can freeze them but you’ll lose the crunch. If you must, freeze them wrapped individually, then reheat straight from frozen in the oven. Not ideal but it works in a pinch.
What To Eat With Jamie Oliver’s Portuguese Tarts?
They’re stunning solo, sure-but a well-paired side or drink can take your tart experience to a whole new level.
1. Fresh Berries
Think raspberries, strawberries or blueberries on the side. The tartness cuts through the richness of the custard. Bonus points for a berry compote drizzled on the plate-looks fancy, takes five minutes.
2. Strong Coffee or Espresso
There’s something very Lisbon-café about having a Portuguese tart with a short, strong coffee. The bitterness of the espresso balances the sweetness of the tart perfectly.
3. Port or Madeira
If you’re serving these after dinner, a small glass of port wine or Madeira pairs beautifully. Both echo the sweet and creamy vibes of the custard but bring a complex, grown-up edge.
4. Herbal Tea (Mint or Chamomile)
Not into caffeine or booze? A warm cup of mint or chamomile tea is a lovely, calming pairing. Especially after a rich meal.
5. Ice Cream (yes, really)
Scoop of vanilla or cinnamon ice cream on the side? Game-changer. It melts into the warm tart and makes for a ridiculously indulgent combo.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Portuguese Tarts?
You’ll need puff pastry, eggs, sugar, milk, cream, and a mix of spices like cinnamon and lemon zest.
How Long Do I Bake Jamie Oliver’s Portuguese Tarts For?
Bake them for about 15-20 minutes at 220°C (425°F) until the tops are golden and caramelized.
Can I Make Jamie Oliver’s Portuguese Tarts Ahead Of Time?
Yes, you can prepare the filling and pastry in advance, then bake them just before serving.
