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Orange Curd Tartlets With Wattleseed Shortcrust


Mouth watering orange curd in a wattleseed shortcrust base. Heaven on a plate.

  • 2 eggs
  • 2 extra yolks
  • 3/4 cup (165g) caster sugar
  • 1/3 cup (80g) chilled unsalted butter
  • Zest and juice of 2 oranges
  • 12 small shortcrust tart shells
  1. Whisk eggs, yolks and sugar in a pan off the heat until well combined. Place over very low heat, then add butter, zest and juice. Whisk continuously for 3-4 minutes until thickened, then pour through a sieve into a bowl. Cool, then cover and chill.
  2. Meanwhile, to make candied zest, stir orange zest and sugar in a saucepan with 100ml water over low heat until sugar dissolves. Increase heat to medium-high and boil for 5 minutes, without stirring. Pour into a bowl and cool completely.
  3. Just before serving, fill the wattleseed shortcrust tart shells* with curd, then top with candied zest.

Head over here for Wattleseed Shortcrust recipe.

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