Quick & Easy

Strawberry tarts with orange curd

Strawberry Tarts with Orange CurdAustralian Women's Weekly
8 Item


Strawberry tarts
Orange curd


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.


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