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Orange Tartlets


Recipe Info

  • Yield : 12
  • Prep Time : 3:45 h
  • Cook Time : 25m
  • Ready In : 4:10 h


  • For the caramelized orange:
  • 1 orange
  • 240ml water
  • 250g caster sugar
  • For the filling:
  • 4 oranges
  • 1 egg
  • 1 egg yolk
  • 115g caster sugar
  • 60g butter
  • pinch of salt
  • pinch of ground cinnamon
  • For the pastry:
  • 90g butter, softened
  • 65g caster sugar
  • 3 medium egg yolks
  • 200g plain flour
  • 1/4 tsp ground cinnamon


Step 1

To make the caramelised orange slices, thinly slice the orange. Add the water and sugar to a saucepan and bring to a boil. Once sugar has dissolved, add the orange slices. Simmer for 1-2 hours, until translucent. Remove from sugar mixture and place on a well greased wire rack with a sheet of parchment underneath it. Once cooled, store between layers of parchment paper to stop the slices sticking together.

Step 2

To make the curd, zest the oranges and set aside. Juice the oranges and strain juice to remove any stray seeds and pulp. Add the juice to a medium saucepan and cook on a low heat. Reduce the juice until you have 125ml left. Leave to cool.

Step 3

Rinse out the saucepan and dry while juice is cooling. Add the sugar, eggs, salt and cinnamon to it and whisk to combine. Add the butter and slowly whisk in cooled juice reduction and the orange zest.

Step 4

Cook over a medium low heat, whisking constantly until mixture is thickened and coats the back of a spoon, about 15 minutes. Strain the curd through a fine mesh sieve, cool curd and cover. Chill in the fridge for at least 1 hour.

Step 5

To make the pastry, cream the butter and sugar together until pale. Add the egg yolks one at a time until combined. Mix the flour and cinnamon in until a dough starts to form. Turn out onto a lightly floured surface and gently knead to form a ball dough. Flatten the dough into a disk, wrap on cling film and chill in fridge for 30 minutes.

Step 6

Preheat the oven to 190°C. Lightly grease your tart tins and place on a baking sheet.

Step 7

Roll out the dough, you want it nice and thin. Use rolling pin to lift dough and drape over a tin, gently press the dough in the tin. Repeat for all tins.

Step 8

Line the pastry cases with parchment paper and then fill with baking beans. Bake for 15 minutes. Remove the baking beans and parchment and bake for a further 10 minutes, until a golden brown. Leave to cool in tins on wire rack.

Step 9

Carefully remove pastry cases from the tin and spoon in curd, smoothing out. Top with a caramelised orange slice.

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