Orange Curd Tarts – a delicious recipe with cornstarch, water, sugar, unsalted butter, orange juice, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 400u00b0F. Lightly grease a 12-cavity tart pan. (Volume of each cavity should be 1/4 cup.)
2
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.
3
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.
4
Cover surface with plastic wrap to prevent a skin from forming. Cool slightly. Refrigerate for 3 hours until cold and thick.
5
Remove tart shells from pan. Spoon curd into shells. Refrigerate until ready to serve. Dust with powdered sugar before serving.
514
kcal
Calories
33
g
Fat
45
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 None refrigerated pie crusts, 2 tsp cornstarch, 1 tbsp water, 3/4 cup granulated sugar, and more.
Yes, Orange Curd Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
