Jamie Oliver Portuguese Tarts Recipe [Tips & Tricks]

I remember the first time I tasted a Portuguese tart-sweet, creamy, and perfectly caramelized on top. It was love at first bite. These tarts aren’t just desserts; they carry a story of tradition, sunshine, and cozy cafés in Lisbon. When I found Jamie Oliver’s recipe, I knew it was the one to bring that magic into my kitchen. Jamie’s version feels approachable yet authentic, making it a perfect treat for any occasion.

Portuguese tarts, or Pastéis de Nata, have a fascinating history. They originated from Lisbon’s Jerónimos Monastery in the 18th century, where monks crafted them using leftover egg yolks. Today, they’re a global favorite, and Jamie’s recipe puts a fresh, homemade spin on this classic.

Jamie Oliver’s Portuguese Tarts Recipe

What makes Jamie Oliver’s recipe stand out? It’s all about simplicity and flavor balance. He keeps the ingredients real and straightforward, focusing on achieving that signature flaky crust and custard that’s creamy inside with a slightly burnt sugar top.

This recipe is perfect for bakers who want to impress without the stress. The process feels almost therapeutic: rolling dough, whisking custard, and finally, watching those tarts bake to golden perfection.

Ingredients Needed

I love how Jamie’s ingredient list is concise but powerful. Here’s what you’ll need:

• Ready-made puff pastry – Jamie suggests using ready-made to save time, but homemade puff pastry works beautifully too.
• Whole milk – for that creamy custard base.
• Double cream – adds richness and smooth texture.
• Caster sugar – essential for sweetness and caramelization.
• Cornflour (cornstarch) – to thicken the custard gently.
• Egg yolks – give that custard its vibrant color and smoothness.
• Vanilla pod or extract – adds warm, comforting flavor.
• Lemon zest – for a bright, fresh hint that cuts through the creaminess.
• Cinnamon stick – optional, but gives a subtle spice aroma.

These ingredients come together in a perfect harmony of texture and flavor, reflecting the simplicity yet depth of Portuguese cuisine.

How To Make Jamie Oliver’s Portuguese Tarts

I’ll walk you through it like I’m baking right alongside you:

1. Prepare the pastry: Roll out your puff pastry and cut it into circles to fit into your muffin tin or tart molds. Press them gently to line the base and sides.
2. Make the custard: In a saucepan, combine milk, cream, sugar, and a cinnamon stick. Heat gently until warm. In a separate bowl, whisk egg yolks with cornflour until smooth.
3. Combine and thicken: Slowly pour the warm milk mixture into the egg yolk mix, whisking continuously. Return the mixture to the pan and cook on low heat until it thickens to a creamy custard.
4. Add flavor: Stir in vanilla and lemon zest for that classic zing.
5. Fill the pastry shells: Spoon the custard carefully into each pastry case, filling almost to the top.
6. Bake: Slide them into a hot oven (around 220°C/425°F) for about 15-20 minutes. You want the custard to bubble and develop those iconic caramelized spots on top.
7. Cool and enjoy: Let the tarts cool slightly so the custard sets before you dig in.

Baking these is a sensory experience – the smell fills your kitchen, and the sight of the bubbling, golden custard makes your mouth water.

Ingredient Science Spotlight

Understanding why each ingredient matters makes this recipe even more fascinating:

• Puff pastry: The many layers of fat and dough create the flaky, crisp shell. The hot oven causes steam that puffs the layers up.
• Egg yolks: They’re rich in lecithin, which helps emulsify and stabilize the custard, giving it that smooth, creamy texture.
• Cornflour: Unlike regular flour, cornflour thickens without making the custard grainy or heavy. It provides a gentle gel-like structure.
• Sugar: Besides sweetening, sugar caramelizes at high heat to form that iconic golden, slightly burnt crust on top.
• Lemon zest: The essential oils brighten the custard’s richness and balance the sweetness.

Each ingredient plays a unique role, creating a dessert that’s more than just the sum of its parts.

Expert Tips

When I first tried making these, a few little tricks made a big difference:

• Chill the pastry: If it warms too much, it won’t puff properly. Keep it cold until just before baking.
• Don’t overfill: Leave a tiny gap at the top of the pastry to avoid custard spilling over.
• Watch the oven: Every oven is different. The caramelization can happen quickly, so keep an eye to avoid burning.
• Use fresh lemon zest: Pre-packaged zest can lose its brightness.
• Rest before serving: Let the tarts sit for 10 minutes post-baking. The custard firms up nicely and isn’t too hot to enjoy.

Following these can take your tarts from good to bakery-level great.

Recipe Variations

Jamie’s recipe is flexible and invites creativity:

• Spiced version: Add a pinch of nutmeg or cardamom for a warm twist.
• Fruit topping: Fresh berries or a dollop of homemade jam can add freshness.
• Dairy swap: Use coconut cream or almond milk for a dairy-free version, though it changes the texture slightly.
• Pastry alternative: Try using shortcrust pastry for a sturdier tart base.
• Extra caramelization: For that brûléed top, sprinkle extra sugar and torch it lightly before serving.

Feel free to experiment and make this recipe your own!

Final Words

Baking Jamie Oliver’s Portuguese Tarts taught me that simple ingredients and a little patience can create something truly special. It’s a recipe that brings warmth to the kitchen and joy to anyone lucky enough to taste it.

I love how these tarts connect me to a rich culinary history while giving me a chance to slow down and enjoy the baking process. Whether it’s a casual afternoon treat or a crowd-pleasing dessert, they never disappoint.

FAQs

What Are Portuguese Tarts?

Portuguese tarts, also known as pastel de nata, are crispy pastry shells filled with creamy custard and lightly caramelized on top.

Can I Make Jamie Oliver’s Portuguese Tarts Without Puff Pastry?

No, Jamie’s recipe uses puff pastry for the perfect crispy texture. You could try shortcrust as a substitute, but it won’t have the same flakiness.

How Long Do Jamie Oliver’s Portuguese Tarts Need To Bake?

Bake them for about 15-20 minutes at 220°C (425°F) until the custard is golden and the pastry is crispy.

Can I Use Store-bought Pastry For These Tarts?

Yes, you can definitely use store-bought puff pastry to save time. Just make sure it’s thawed and ready to roll.

What’s The Secret To Getting The Custard Just Right?

Make sure you whisk the eggs and sugar until smooth, and don’t overheat the cream to avoid curdling.

Can I Make The Custard Ahead Of Time?

Yes! You can prepare the custard the night before and keep it in the fridge. Just let it come to room temperature before filling the pastry shells.

How Do I Get The Top Of The Custard Nice And Golden?

The key is to bake at a high temperature, around 220°C (425°F), so the custard caramelizes and turns golden on top.

Is It Okay To Add Spices Like Cinnamon Or Nutmeg?

Absolutely! A pinch of cinnamon or nutmeg adds a warm flavor to the custard. Jamie’s recipe does have a touch of cinnamon.

How Do I Store Leftover Portuguese Tarts?

Store them in an airtight container at room temperature for up to 2 days. They’re best fresh, but still tasty when stored.

Can I Freeze Portuguese Tarts?

Yes! Freeze them before baking. Once they’re cooled, wrap them tightly and pop them in the freezer. Just bake straight from frozen when you’re ready.