60gr (1/4 cup)Caster Sugaror fine white granulated sugar
150ml (1/2 cup + 2 tablesp.)Orange Juiceabout 3 large oranges
1Orange Zest
1tablesp.Cornstarch
90gr (6 tablesp.)Unsalted Butter
Instructions
Tartlet Shells
Blend together the Flour, Icing Sugar and Salt in your Food Processor (see note 1 if making by hands). Add the very cold Butter cut into small cubes and mix until you get very small crumbs.
Whisk the egg in a separate bowl and add it to the food processor. Slowly pusle until a dough starts to come together (see note 2).
Bring the dough together into a ball, place between two sheets of baking paper and roll into a large disk, about 3mm or 1/8inch thick. Place on a flat tray and leave in the fridge to chill and rest for at least 1 hour, or up to 24 hours.
Take out of the fridge and cut out small rounds of pastry with a round or fluted cookie cutter (see note 3). Gently slide each piece of dough into a muffin pan, pressing on the bottom and the edges to remove any air bubbles that could be trapped under the pastry. Prick the bottom with a fork and place back in the fridge to rest and chill for at least 1 hour, or up to 24 hours.
Preheat your oven on 160'C/325'F and place the muffin pan in the freezer while the oven is preheating.
Line each tartlet shells with a small piece of baking paper and fill with baking beads, rice or beans. Bake for 15 minutes, then remove the weights and baking paper and bake for another 15 minutes, or until golden and dry to the touch. Set aside to cool down completely.
Orange Curd Filling
Place the Orange Juice & Zest, Egg Yolks, Sugar and Cornstarch in a small saucepan. Whisk to combine then turn on very low heat. Keep on stirring until the sugar has dissolved and the liquid starts to slightly thicken (3 to 5 minutes).
Add the cubed Butter a little bit at the time. Stir until fully melted and combined before adding more butter.
Continuously stir while the curd continues to cook on low heat for a few minutes (see note 4) until the orange curd has thickened (see note 5). Pour through a thin mesh sieve to remove any lumps.
Assembling the Orange Tartlets
Pour the warm orange curd into the baked and cooled tartlet shells (see note 6 if making the curd in advance). Gently tap on a hard surface to remove any air bubbles, then place in the fridge to set for at least 2 or 3 hours, preferably overnight.
Notes
Disclaimer: I highly recommend using the measurements in grams/ml instead of cups/spoon for more accuracy and a better result.Yield: I made 18 mini tarts with this recipe, but you might have a little bit more or less depending on how thin you roll the pastry and how wide you cut the rounds of pastry for the shells. I rolled this pastry to be about 3mm - 1/8 inch thick and used a regular muffin pan. For more information, detailed step by step process, tips and troubleshooting on the two elements of this recipe, read my Mini Tart Shellsrecipe and my Orange Curd Recipe.Instruction Notes:
If you don't have a food processor, you can make the pastry by hands or using a pastry blender. You can find the detailed step by step instructions on how to make the dough by hands here.
Avoid overworking the pastry by stopping as soon as part of the pastry comes together. To know it is mixed enough, press some lumps of pastry between your hand. If they should stick together, the pastry is ready. If too dry, add a little bit of very cold water. If very sticky, add a little bit more flour.
The wider you cut out the circles of pastry, the deeper the tartlet shells will be. It is up to you how wide you cut them out, but I recommend having the width of the muffin pan openings as a minimum. Otherwise, the crusts will be quite flat and not deep enough for a filling.
The exact time will depend on the temperature of your stove, about 5 to 10 minutes. Make sure the curd never boils, but a very gentle simmer is fine.
To know the orange curd is cooked: either check its temperature has reached 82'C/180'F (if you have a food thermometer) or check its consistency with a spoon. Dip the back of the spoon in the curd and draw a line with your finger. Tip the spoon down and check if the line remains clear. If some liquid drips over the line, it needs more time. If it stays clear, it's ready.
If the curd has been made in advance and kept in the fridge, slightly warm it up in the microwave before filling the tartlet shells. It will be easier to fill the tarts when the curd is warm and more fluid.