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Mini Orange Curd Tarts
We are sure that these mini orange curd tarts will be one of your favourite desserts. Mini orange curd tarts are an irresistible combination of sweet orange curd and crunchy nutty flavoured pastry. They're made in individual tart pans because you're not going to want to share yours with anyone.
Pastry cases are made with combination of four flours - plain, chestnut, almond and coconut which gives these tarts a special texture and flavour. A twist on the classic lemon curd tarts, this orange version make a beautiful addition to your afternoon tea.
These mini orange curd tarts may seem hard to prepare but once you try out, you will see that's pretty easy.
How to make mini orange curd tarts
- For these tarts you first need to prepare orange curd. First whisk egg yolks, sugar, corn starch and water. Heat squeezed orange and lemon juices together with zest and pour into the egg mixture. Return everything to the pan and cook for about 5 minutes, stirring continuosly until it starts to thicken. Add cubed butter and stir until you get smooth texture. Leave to cool.
- For the crust combine chestnut, almond and coconut flours. Add pinch of salt, oat flakes, flaked almonds and sugar. Rub the cold butter into the dry ingredients. Make a well in the middle and add an egg. With your hands work everything until you get smooth dough. Leave in the fridge for about 1 hour. Roll out the pastry on a lightly floured working surface and cut rounds to cover mini tart tins. Gently press the dough into the tins and prick the dough with the tines of a fork all over. Bake for 10 minutes and then cool completely. Fill with previously prepared orange curd and sprinkle with chopped pistachios. For detailed explanation see the recipe card below.
Useful tips for making mini orange curd tarts
- Orange curd be prepared in advance and stored in the fridge until ready to use. Just be sure to cover with cling film to prevent from drying out.
- Be sure to sift the chestnut flour before adding to other ingredients as it tends to compress itself into lumps. The chestnut, almond and coconut flours can be found at your local health food store.
- Once you fill the pastry shells with orange curd decorate them with chopped pistachios or grated orange zest.
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Mini Orange Curd Tarts
COOKS IN: 1 hour plus chilling time
FOR THE PASTRY CRUST
- 50 g chestnut flour
- 50 g plain flour
- 30 g almond flour
- 30 g coconut flour
- 30 g crushed oat flakes
- 20 g flaked almonds
- 20 g muscovado sugar
- 100 g butter
- 1 egg yolk
- 1 pinch of salt
FOR THE ORANGE CURD
- 3 organic oranges (zest + 300 ml juice)
- Juice of 1/2 lemon
- 20 g caster sugar
- 10 g corn starch
- 2 egg yolks
- 2 tablespoons water
- For the orange curd, finely grate the orange zest and then squeeze oranges to get 300 ml of juice. Squeeze 1/2 lemon.
- Place the juices together with orange zest into a pan over a medium heat until hot but not boiling.
- Meanwhile, in a separate bowl whisk egg yolks, sugar, corn starch and water using a wire hand whisk. Slowly, pour the orange and lemon juice into the egg mixture. Return to the pan and cook gently for about 5 minutes, stirring continuously until it starts to thicken.
- Remove from the heat and cube and stir in the butter and whisk until you get smooth texture. Leave to cool at room temperature before filling the pastry cases.
- To make the pastry, sift plain and chestnut flours into a large bowl and add a pinch of salt. Add almond and coconut flours, crushed oat flakes, flaked almonds and muscovado sugar. Mix everything together.
- Add the butter straight from the fridge into dry ingredients and rub in the mixture. Pinch the pieces of butter so they become smaller and more integrated.
- Make a well in the middle of the mixture and add one egg yolk. Gently work it together using your hands until you have a ball. Don't work the pastry too much or it will become elastic and not crumbly. Wrap the dough with cling film and place in the fridge to chill for 1 hour.
- Remove the pastry from the fridge and lightly flour a work surface. Roll out the pastry to 2 - 3 mm thickness then use it to line 6 loose-bottomed mini tart tins. Using your hands, gently press the dough into the tins and trim off any extra pastry. Prick the dough with the tines of a fork all over.
- Bake in the oven preheated to 175°C for about 10 minutes or until they begins to turn golden. Set aside to cool completely.
- Now, pour the orange curd into the the pastry cases and decorate with chopped pistachios or grated orange zest. Remove the tartlets from the tins and serve. For special occasions, dust the tart top with icing sugar and blast a blowtorch over it for a thin layer of caramel.
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