Print

Orange Tartlets Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 1 review

These delicate Orange Tartlets feature a crisp buttery shell filled with a smooth, tangy orange curd. Perfectly balanced between sweet and zesty, they make a refreshing dessert ideal for gatherings or special occasions. The tartlets require chilling time for the dough and setting time for the curd, resulting in a refined and elegant treat.

  • Author: Chef
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 5 hours 15 minutes
  • Yield: 18 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Ingredients

Tartlet Shell

  • 250 gr (1 2/3 cup) Plain / All-Purpose Flour
  • 50 gr (1/2 cup) Icing Sugar (or powdered sugar)
  • 1 pinch Table Salt
  • 120 gr (1/2 cup) Unsalted Butter (very cold, cubed)
  • 1 Egg
  • 1 Orange, Zested (optional)

Orange Curd Filling

  • 5 Egg Yolks (at room temperature)
  • 60 gr (1/4 cup) Caster Sugar (or fine white granulated sugar)
  • 150 ml (1/2 cup + 2 tablespoons) Orange Juice (about 3 large oranges)
  • 1 Tablespoon Orange Zest
  • 1 Tablespoon Cornstarch
  • 90 gr (6 tablespoons) Unsalted Butter (cubed)

Instructions

  1. Prepare Tartlet Shells: In a food processor, blend together the flour, icing sugar, and salt. Add the very cold butter cubes and pulse until the mixture resembles small crumbs.
  2. Add Egg and Form Dough: Whisk the egg in a separate bowl, then add it to the food processor. Slowly pulse until a dough starts to come together. Bring the dough into a ball.
  3. Chill Dough: Place the dough between two sheets of baking paper and roll into a large disk about 3mm (1/8 inch) thick. Refrigerate on a flat tray for at least 1 hour, up to 24 hours.
  4. Shape Tartlets: Remove dough from fridge, cut small rounds using a round or fluted cookie cutter. Gently place each round into a muffin pan, pressing to remove air bubbles. Prick bottoms with a fork, then chill in fridge for at least 1 hour or up to 24 hours.
  5. Preheat Oven and Freeze Tartlets: Preheat oven to 160°C (325°F). Place the muffin pan with tartlet shells in the freezer while the oven preheats.
  6. Bake Shells: Line each shell with a piece of baking paper and fill with baking beads, rice, or beans. Bake for 15 minutes, then remove weights and paper and bake for another 15 minutes or until golden and dry to the touch. Cool completely.
  7. Make Orange Curd: In a small saucepan, combine orange juice & zest, egg yolks, sugar, and cornstarch. Whisk and cook over very low heat, stirring until sugar dissolves and mixture thickens (3-5 minutes).
  8. Add Butter to Curd: Gradually add cubed butter, stirring continuously to incorporate fully before adding more.
  9. Cook and Strain Curd: Continue cooking and stirring on low heat until curd thickens to desired consistency. Pour through a fine mesh sieve to remove lumps.
  10. Assemble Tartlets: Pour warm orange curd into cooled tartlet shells. Gently tap the pan to remove air bubbles. Refrigerate for at least 2-3 hours or preferably overnight to set.

Notes

  • Note 1: If making the dough by hand, rub the cold butter into the flour and sugar mixture until it resembles fine crumbs.
  • Note 2: Do not overwork the dough; stop pulsing as soon as it starts to form.
  • Note 3: Using a fluted cutter adds a decorative edge to the tartlets.
  • Note 4: Stir continuously on low heat to prevent curd from burning or curdling.
  • Note 5: The curd should be thick enough to coat the back of a spoon.
  • Note 6: Orange curd can be made in advance, stored in the fridge, and warmed slightly before assembling.

Find it online: https://cheftinaskitchen.com/orange-tartlets-recipe/