Orange Curd Tartlets
- 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
- 4 egg yolks
- 6 tablespoons unsalted butter
- Zest of 2 oranges
- 1/2 cup fresh orange juice
- 1/8 teaspoon fine sea salt
- 1/2 cup salted butter, room temperature
- 3 ounces cream cheese, room temperature
- 1 1/2 cups unbleached, all-purpose flour*
- Imperial Sugar Confectioners Powdered Sugar, for dusting
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- To make curd, combine all curd ingredients in a medium saucepan. Heat on medium-low, stirring constantly until the butter has melted and sugar dissolved.
- Increase heat to medium. Continue stirring as mixture comes to a simmer. Cook, stirring, for 2 minutes until thickened.
- Strain into a bowl and let cool 10 minutes. Press a generously buttered piece of plastic wrap onto surface of curd and refrigerate at least 30 minutes. Curd will thicken as is cools. (You can make these up to a week in advance.)
- To make tartlet shells, combine shell ingredients in a food processor. Run on low speed until a dough forms. Wrap in plastic wrap and chill for 30 minutes.
- Preheat oven to 350°F. After chilling, divide into 24 portions. Roll into balls and place in an ungreased mini muffin tin.
- Use fingers or the end of a thick wooden spoon or drink muddler to press into cups. Bake for 18 minutes. Remove from oven and gently press in centers if they have puffed up. Return to oven and bake 2-5 minutes more until lightly golden.
- Cool in pan for 15 minutes, then pop out to cool on a wire cooling rack. Tartlet shells may be made a day ahead and stored in an airtight container.
- To fill, if curd has been chilling for more than an hour, let it sit on the counter for 15 minutes or more to loosen. Spoon into a piping bag or use a spoon to fill tartlets to the top.
- Dust with powdered sugar.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.