Penguin Anniversary Edition: The Return Of The Naked Chef
By Jamie Oliver
A kinda Portuguese custard pie
Not Too Tricky
serves 10
About the recipe
After eating some fantastic Portuguese cream tarts I was baffled by the crisp, light and almost chewy pastry. I tried to find out the secret to making the pastry but had no luck. So I have come up with a cunning plan to imitate it, which I think is fantastic. I found the filling kinda boring, so I’ve tweaked it to give it a bit of life. Might look like a palaver but is in fact the quickest custard pie around.
Recipe From
Ingredients
PASTRY (MAKES 20 PASTRY CASES)
plain flour, for dusting
250g puff pastry
1 large egg yolk
4 tablespoons caster sugar
1 whole nutmeg, for grating
2 pinches of ground cinnamon
CUSTARD (MAKES ENOUGH TO FILL 10 PASTRY CASES)
6 large eggs
4 dessertspoons runny honey
2 vanilla pods, scored lengthways, seeds removed
zest of 1 orange
500ml double cream
CARAMEL
1 big handful of caster sugar
Method
Find the recipe!
For the full recipe, head to page 247 of The Return of the Naked Chef.
