Recipe of Gordon Ramsay Portuguese custard tarts (natas)with blood orange caramel

Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, portuguese custard tarts (natas)with blood orange caramel. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Portuguese custard tarts (natas)with blood orange caramel is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Portuguese custard tarts (natas)with blood orange caramel is something which I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook portuguese custard tarts (natas)with blood orange caramel using 7 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Portuguese custard tarts (natas)with blood orange caramel:

1. Make ready 1 sheet ready roll puff pastry
2. Take 2 teaspoons Cinnamon
3. Make ready 7 tablespoons caster sugar
4. Make ready 1 orange
5. Prepare 120 g crime fresh
6. Prepare 1 egg
7. Take Vanilla essence

Instructions to make Portuguese custard tarts (natas)with blood orange caramel:

1. Rub the cinnamon and a little bit of sugar onto the sheet of pastry. Once dusted flip over and roll lengthways. Cut the roll into 6-7 pieces. Push the dough into each of the muffin tin moulds, making a small well in the middle of each tart. Once ready bake in a preheated oven for 8-10 minutes until the pastry is nearly cooked
2. While the tarts are in the oven prepare the custard. Mixing together the egg, cream fresh, orange zest, vanilla essence and a tablespoon of sugar.
3. Remove the tarts from the oven. Squash the middle with the back of a spoon to reform the wells. Pour the custard into the well and return to the oven for 8-10 minutes.
4. While the tarts are in the oven again, heat up a non stick pan and add the 6 tablespoons of sugar and a squeeze of half the orange. To form a caramel.
5. Top the tarts with the orange caramel and set aside to cool.

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