Orange curd tarts recipe
A twist on the classic lemon curd tart, this orange version makes a beautiful addition to your Mother’s Day afternoon tea. Topped with blueberries and orange segments and dusted with icing sugar, they taste as good as they look.
See method- Makes 12
- 10 mins to prepare and 30 mins to cook
- 165 calories / serving
Ingredients
- 375g pack ready rolled lighter shortcrust pastry
- 2 large oranges, zested and juiced
- 6 tbsp caster sugar
- 2 tbsp cornflour
For the decoration
- 1 orange, ½ zested, ½ cut into small segments
- 24 small mint leaves
- blueberries
- icing sugar, to dust
Each serving contains
- Energy
- 695kJ 165.0kcal
- Fat
- 6g
- Saturates
- 3g
- Salt
- 0.2g
- Sugars
- 10g
of the Reference intake
Carbohydrate 26.4gProtein 1.9gFibre 1.4g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the pastry and use a 10cm fluted pastry cutter to cut 12 circles and use to line a 12-hole bun tin, pressing firmly up the sides of each. Freeze for 20 mins, or until really cold.
- Put a small piece of scrunched baking paper into each pastry circle and fill with baking beans. Bake in the oven for 10-12 mins until the edges are golden, then remove the paper and beans and bake for 2-3 mins. Cool in the tin for 5 mins, then transfer to a rack to cool completely.
- To make the curd, put the orange juice and zest into a small pan with 150ml cold water and the sugar. Mix the cornflour with 3 tbsp water. Gently heat the juice and zest until warm then remove from the heat and pour in the cornflour mixture, stirring immediately. Return to the heat and stir continually until thickened and mixed in completely. Remove from the heat and transfer to a heatproof bowl. Cover with clingfilm to prevent a skin from forming and set aside to cool completely.
- Once the curd is cool, spoon into the cold pastry cases and decorate each with a small orange segment, 2 small mint leaves, 3 blueberries and some orange zest. Dust with a sprinkling of icing sugar.
- See more Mother's Day afternoon tea recipes
