Name: Strawberry tarts with orange curd
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: Strawberry tarts; 2 sheets shortcrust pastry, thawed; 250 gram punnet strawberries, hulled, chopped; mint leaves, to serve; Orange curd; 200 gram butter, diced; 1 cup caster sugar; 2 oranges, finely grated zest and juice; 4 egg yolks

Strawberry tarts with orange curd

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Makes 8 Item

Prep

15M

Cook

15M

Total

30M

Ingredients

Strawberry tarts

2 sheets shortcrust pastry, thawed

250 gram punnet strawberries, hulled, chopped

mint leaves, to serve

Orange curd

200 gram butter, diced

1 cup caster sugar

2 oranges, finely grated zest and juice

4 egg yolks

Method

1.Preheat oven to hot, 200°C. Lightly grease a regular 12-hole muffin pan.

2.Using a 10cm cutter, cut four rounds from each pastry sheet. Ease rounds into prepared pan. Prick base. Bake for 10-15 minutes, until golden. Cool.

3.Meanwhile, to make orange curd, place butter, sugar, orange zest and juice in a heat-resistant bowl over a saucepan of gently simmering water (do not let the water touch the base of the bowl). Whisk until smooth. Add egg yolks and continue whisking over the heat for 8-10 minutes until mixture thickens.

4.Pile strawberries into prepared pastry cases, drizzle over warm curd. Top with mint leaves.

Curd will keep in an airtight jar in the fridge for up to three weeks. Use 3 lemons in place of oranges to make lemon curd.
Note

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Ingredients

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