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Categories:Viewed: 91 - Published at: 6 years ago
Ingredients
- 2 None refrigerated pie crusts
- 2 tsp cornstarch
- 1 tbsp water
- 3/4 cup granulated sugar
- 8 tbsp (1 stick) unsalted butter, chopped
- 1/2 cup orange juice, strained
- 4 None eggs, lightly beaten
- 1 tbsp finely grated orange peel
- None None Powdered sugar, for dusting
Method
- Preheat the oven to 400°F. Lightly grease a 12-cavity tart pan. (Volume of each cavity should be 1/4 cup.)
- Cut twelve rounds from pie crust with a 3-inch cutter. Press into prepared pan, trimming edges. Prick bottoms. Bake for 10-15 mins until golden. Set aside to cool.
- Meanwhile, blend cornstarch with 1 tbsp water in a small bowl until smooth. Combine sugar, butter, orange juice, eggs, orange peel and cornstarch mixture in a medium saucepan. Stir constantly on a medium heat for 5-10 mins until mixture just comes to the boil. Reduce heat to low; simmer for 1 min. Transfer mixture to a heatproof bowl.
- Cover surface with plastic wrap to prevent a skin from forming. Cool slightly. Refrigerate for 3 hours until cold and thick.
- Remove tart shells from pan. Spoon curd into shells. Refrigerate until ready to serve. Dust with powdered sugar before serving.
