Name: Orange-curd tarts
Cook time: 15 min
Total time: 15 min
Ingredients: 2 sheets frozen shortcrust pastry, thawed; 2 teaspoon cornflour; 1 tablespoon water; 3/4 cup caster sugar; 125 gram unsalted butter, chopped; 1/2 cup orange juice, strained; 4 eggs, lightly beaten; 1 tablespoon finely grated orange zest; icing sugar, for dusting

Ingredients

2 sheets frozen shortcrust pastry, thawed

2 teaspoon cornflour

1 tablespoon water

3/4 cup caster sugar

125 gram unsalted butter, chopped

1/2 cup orange juice, strained

4 eggs, lightly beaten

1 tablespoon finely grated orange zest

icing sugar, for dusting

Method

1.Preheat oven to 200°C. Lightly grease a 12-hole deep patty pan.

2.Cut 12 x 7cm rounds from pastry. Ease them into prepared pan. Prick bases. Bake for 10-15 minutes until golden. Set aside to cool.

3.Meanwhile, in a small jug, blend cornflour with water until smooth. In a saucepan, combine sugar, butter, juice, eggs, zest and cornflour mixture. Stir constantly on a medium heat for 5-10 minutes until mixture just comes to the boil. Reduce heat to low and simmer for 1 minute. Transfer mixture to a heatproof bowl.

4.Cover surface with plastic wrap to prevent a skin from forming. Cool, then chill for 3 hours until cold and thick.

5.Remove tart shells from pans. Spoon curd into shells. Chill until ready to serve. Dust with icing sugar before serving.

You can replace orange with lemon or lime.
Note

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