adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tangelo curd tartlets
0 Likes
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Party-perfect dessert canapés featuring zesty tangelo for your guests to enjoy.
Ingredients:
  • 150g (1 cup) plain flour
  • 20.00 gm caster sugar
  • 80g unsalted butter, finely chopped
  • 10.00 gm chilled water
  • Plain flour, to dust
  • Icing sugar, to dust
  • 155g (3/4 cup) caster sugar
  • 130g unsalted butter
  • 4 eggs, lightly whisked
  • 20.00 ml finely grated tangelo rind
  • 125ml (1/2 cup) fresh tangelo juice, strained
Instructions:
  • In a medium bowl, gently mix the flour and sugar together. Rub the butter into the mixture with your fingertips until it resembles fine breadcrumbs. Stir in the water using a round-bladed knife until the dough just comes together. Shape the dough into a disc using your hands and cover with non-stick baking paper. Chill in the fridge for 30 minutes.
  • Preheat the oven to 200°C. Roll out the pastry on a floured surface to 5mm thick using a floured rolling pin. Cut 20 discs using a 6cm round pastry cutter. Line twenty 20ml mini tart tins with the pastry discs, trim any excess pastry with a sharp knife. Bake for 15 minutes until golden, then let cool in the tins.
  • In a medium heavy-based saucepan over low heat, combine sugar, butter, egg, tangelo rind, and juice. Stir with a wooden spoon for 12-15 minutes until thickened. Transfer the curd to a heatproof bowl, cover with plastic wrap touching the surface, and refrigerate for 3 hours to chill and thicken.
  • Arrange the tart cases beautifully on a large platter. Fill each pastry case with the delicious tangelo curd. Sprinkle a light dusting of icing sugar on top just before serving.

Similar Recipes