Orange Curd Tart recipe.

Indulge in the vibrant and refreshing flavours of this Orange Curd Tart, a delightful twist on classic citrus desserts. With its smooth, tangy filling and crisp, buttery crust, this tart is a perfect balance of sweet and tart. Ideal for any occasion, from a casual afternoon tea to an elegant dinner party, this tart promises to dazzle your taste buds and brighten your table.

Servings: 8

Prep Time: 30 minutes

Cooking Time: 20 minutes (plus chilling time)

Ingredients

• For the Tart Crust:

• 1 1/4 cups all-purpose flour

• 1/2 cup powdered sugar

• 1/4 teaspoon salt

• 1/2 cup (1 stick) unsalted butter, cold and cubed

• 1 large egg yolk

• For the Orange Curd:

• 1 cup fresh orange juice (about 2-3 large oranges)

• Zest of 2 oranges

• 1 cup sugar

• 4 large eggs

• 1/2 cup (1 stick) unsalted butter, cut into pieces

• Pinch of salt

Method

1. Prepare the Tart Crust:

   In a food processor, combine flour, powdered sugar, and salt. Pulse a few times to mix. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse just until the dough comes together. Press the dough into a 9-inch tart pan with a removable bottom, making sure it's evenly spread. Freeze for at least 30 minutes.

2. Bake the Crust:

   Preheat the oven to 350°F (175°C). Prick the bottom of the crust with a fork. Bake until golden, about 20 minutes. Let cool completely.

3. Make the Orange Curd:

   In a saucepan, whisk together the orange juice, orange zest, sugar, and eggs. Add the butter and salt. Cook over medium-low heat, whisking constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes. Do not let it boil. Strain the curd through a fine-mesh sieve into a bowl.

4. Assemble the Tart:

   Pour the warm orange curd into the cooled tart shell. Chill in the refrigerator until set, at least 2 hours or overnight.

5. Serve:

   Remove the tart from the pan and place on a serving plate. If desired, garnish with whipped cream, orange slices, or a dusting of powdered sugar.

Chef Brooke Silks Notes,

• Orange Zest: When zesting the oranges, be sure to avoid the white pith beneath the skin, as it can add a bitter flavuor to the curd.

• Chilling the Dough: Chilling the tart dough before baking helps prevent shrinkage and ensures a crispier crust.

• Serving Suggestions: For an extra touch of elegance, serve the tart with a dollop of softly whipped cream and a sprinkle of orange zest or fresh mint leaves.

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