Mini orange curd tarts Recipe

Mini orange curd tarts made with fresh orange and home-made pastry cases.

  • Preparation
  • Cooking time
  • Rest time
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(23 votes) 3.7/5
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  • For the pastry
  • Plain flour : 170 g
  • Unsalted butter : 85 g
  • Caster sugar : 85 g
  • Egg yolk(s) : 3 whole
  • Vanilla extract : 0.2 ml
  • For the filling
  • Lemon(s) : 1 whole
  • Orange(s) : 2 whole
  • Unsalted butter : 85 g
  • Whole egg(s) : 3 whole
  • Sugar pearls : 225 g
  • ETAPE 1

    Makes 24 mini orange curd tarts.

  • ETAPE 2

    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.

  • ETAPE 3

    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.

  • ETAPE 4

    To serve: pipe some of the orange curd into each tartlet case and garnish with a little candied orange or lemon zest.

Chef's tip

«Prepare the pastry tart cases in advance and then pipe in the orange curd when you are ready to serve.»

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