Orange Tartlets
Whip up a batch of these yummy tarts for dad this Father’s Day.
How long will it take?
5 hours
What’s the serving size?
Makes 8
What do I need?
For the Tart Shells
- 250 g plain flour
- 50 g icing sugar
- Pinch of salt
- 120 g unsalted butter, chilled and cut into cubes
- 1 egg
- Zest of 1 orange
For the filling
- 5 egg yolks
- 60 g caster sugar
- 150 mL orange juice
- Zest of 1 orange
- 1 tbsp cornflour
- 90 g unsalted butter, cubed
To serve
- 1 orange, sliced into rounds
- Icing sugar, to dust
How do I make it?
- Make the shells by adding flour, icing sugar, and salt to a food processor. Add butter and work into the flour mixture until it resembles breadcrumbs.
- Whisk the egg in a separate bowl and add to the food processor and mix until the mixture forms a dough.
- Remove dough from food processor and work into a ball, then roll out to 3 millimetres thickness. Lay on a tray and refrigerate for 1 hour.
- Grease 8 small tart tins.
- Preheat oven to 160C.
- Remove dough from fridge and cut out small rounds of pastry and press into greased tart tins. Place a small piece of baking paper on top of each pastry and fill with baking weights, or rice. Bake for 15 minutes, then remove the weights and baking paper and bake for a further 10 minutes or until the pastry is golden and dry. Set aside to cool.
- Make the filling by adding orange juice, zest, egg yolks, sugar, and cornflour in a small saucepan over low heat. Cook, stirring constantly, until the sugar has dissolved, and the liquid starts to thicken. Add butter gradually, stirring after each addition until the butter has fully melted before adding more butter. Continue stirring until the mixture thickens. To check if it is thick enough dip the back of a spoon in the mix and draw a line through the spoon with your finger. If the line holds without any drips running over the line, it is ready.
- Spoon filling into the cooled tart shells, then refrigerate for 3 hours to set. Garnish with a slice of orange and dust with icing sugar to serve.
