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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Begin by preparing pastry shells. | 2. Lay puff pastries out flat, sprinkle with cinnamon and lightly rub it in to spread out and coat surface evenly. | 3. Roll up both pastry sheets and cut each into 6 even pieces. | 4. Stand up each piece on it's end and flatten down with fingers into disc shape, place disc's in standard muffin pan. | 5. Using fingers, spread each piece into a cup shape using the pan as a mold. | 6. Bake for 8-10 minutes at 400°F in oven on top shelf. | 7. While they're baking prepare custard mix. | 8. In a medium sized bowl mix together eggs, sugar, vanilla, creme fraiche and zest from 1 orange. | 9. Shells should still be a little soft and slightly puffed out when they come out of the oven - using a spoon, push back the pastry into the mold and into its cup shape so it can hold the custard. | 10. Fill each shell almost to the top with custard mix. | 11. Put custard-filled pastry shells back into 400°F oven on top shelf and bake for 8-10 minutes. | 12. While tarts continue baking prepare caramel topping. | 13. Heat up a medium sized saucepan on the stove over medium-high heat. | 14. Add sugar and juice from 2 oranges. | 15. Use care and caution when making caramel - it is like molten lava. Only use metal utensils while working with caramel as it will ruin wooden spoons and plastic could melt. | 16. Continuously watching pot and stir occasionally to prevent burning, sugar will melt and bubble as it cooks. | 17. Caramel is ready once it turns a nice amber color and should be done around the same time the tarts are finished baking. | 18. Move tarts onto wire rack to cool. Using a spoon, drizzle caramel over top of each tart. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
puff pastry	2	sheets	thawed frozen	2734.2	223.93	36.26	188.65
cinnamon	1	tablespoon		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
vanilla	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
creme fraiche	1	cup		-	-	-	-
orange zest	2	tablespoons		11.64	3.0	0.18	0.024
sugar	8	tablespoons		110.124	27.5448	0.0	0.0
orange juice	1/2	cup		55.8	12.895999999999999	0.868	0.248

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.