- 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.
- 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.
- Just before serving, fill the wattleseed shortcrust tart shells* with curd, then top with candied zest.
Head over here for Wattleseed Shortcrust recipe.
