Makes 24 mini orange curd tarts.
Place the egg yolks, butter, sugar and vanilla essence in a blender and add the sifted flour. Blend to a paste and then place in the fridge and allow to rest for 1 hour.
For the orange curd: Melt the butter and then add the granulated sugar, the juice of 1 orange and 1 lemon and the zest of 2 oranges. Cook until thick and then strain through a sieve to give a smooth curd. Roll out the pastry and then cut out 24 circles to line your muffin tins. Bake blind with another tray on top.
To serve: pipe some of the orange curd into each tartlet case and garnish with a little candied orange or lemon zest.
«Prepare the pastry tart cases in advance and then pipe in the orange curd when you are ready to serve.»