Bitter Orange with Verjuice Tarts

INGREDIENTS

  • 135g Unsalted butter
  • 180g Caster Sugar
  • 200g Free Range Egg Yolks
  • 1 batch Sour Cream Pastry
  • To serve Orange Rind
Print Recipe

Strain the Bitter Oranges in Verjuice Syrup, so that the syrup is separate from the oranges. You will be using the syrup in this recipe.

Place a medium sized pot over a medium heat, add the butter and sugar and stir until the sugar has dissolved, then pour in the orange syrup.

Once this mixture is well combined, pour in the egg yolks and continue to stir over the medium heat until the mix coats the back of a wooden spoon and has reached 84C to 86C.

Remove from the heat and pass through a fine strainer. Place into a clean bowl and put the bowl into the fridge to cool and set.

Preheat a fan forced oven to 220C.

Place the pastry discs into a cup cake mould then line with baking paper and weigh down with baking beads.

Place into the preheated oven and bake for 10-15 minutes or until the base is light golden brown. Remove the baking weights and continue to cook for a further 5 minutes.

Remove from the oven and place the tart shells into a wire rack and set aside to cool.

To serve, place 45gms of the Seville curd into each tart shell, top with orange zest