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Mini orange curd tarts Recipe

Ingredients for people


    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
Method
  • 1

    Makes 24 mini orange curd tarts.

  • 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.

  • 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.

  • 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.»

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

Rate this recipe :

(19 votes)

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h

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