Tarte d’orange

When life gives you lemon, make lemon curd. What do you do when life gives you oranges? I still made curd out of it just to offend lemons

I love lemon curd, nothing against it but why not try something new. Last weekend I created a Tarte d’Orange with my own twist, using whole wheat biscuit crumbs for the tart base instead of the regular all-purpose flour. Because of the tiny size, these are called tartlets. Follow the steps and ingredients to come up with the perfect easy dessert for the weekend.

fruits-oranges-tangerines.jpg


Orange Curd
 

Ingredients Quantity
Egg Yolks 8
Salted Butter 10 tbsp
Fresh Orange Juice 1/3 Cup
Lemon and Orange Zest 4 Spoons
Caster Sugar 1/4 Cup

How to cook cook cook!

  1. Combine yolks, sugar, orange zest, orange juice, and lemon juice in a heavy-bottomed saucepan; whisk to combine.
  2. Cook over low to medium-high heat, whisking constantly with a wooden spoon until the mixture is thick,
  3. It takes usually 8 to 10 minutes.
  4. Remove saucepan from heat.
  5. Add butter, one piece at a time, stirring until smooth.
  6. Strain through a fine sieve to remove any lumps
  7. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming.
  8. Refrigerate until chilled and very firm. You can keep it for at least 7-10 days.

One can enjoy orange curd with pancakes, scones, biscuits, donuts or just by itself.

Tartlets

Ingredients Quantity
Digestive biscuits 150 gms
Butter 85 gms

How to cook cook cook!

  1. Crush the biscuits in to crumbs using a blender or with a rolling pin.
  2. Mix the biscuit crumbs and melted butter together with a spatula in a bowl until combined well.
  3. Make tiny tartlets using a cookie cutter or tart mold. Ensure to press the crumbs hard. Make sure it is tight and compact.
  4. Use the bottom of a flat measuring cup or back of the spoon to level the base.
  5. Put it in the fridge and let it set before you use.

Assembly:

You can spread the lemon curd onto the base however you want. To make it look it pretty, I used a piping bag. I promise this won’t change the flavour of the amazing dessert that you are making.

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