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Taste this gorgeous recipe for yourself!
Place a medium size pot over a medium heat, add the butter and sugar and stir until the sugar has dissolved, then pour in the orange juice.
Once this mixture is well combined, pour in the egg yolks and continue to stir over the medium low heat until the mix coats the back of a wooden spoon and has reached 84c to 86c.
Remove from the heat and pass through a fine strainer, place into a clean bowl and place into the fridge to cool and set.
Preheat a fan forced oven to 220c.
Place the pastry disc into a cup cake mould then line with baking paper and weight down with baking beads.
Place into the preheated oven and bake for 10 to 15 minutes or until the base is light golden brown. Remove the baking weights and continue to cook for a further 5 minutes.
Remove from the oven and place the tart shells into a wire rack and set aside to cool.
To serve, place 45gms of the Seville curd into each tart shell, top with orange zest
Sour Cream Pastry:
To make the sour cream pastry, pulse butter and flour in a food processor until it looks like breadcrumbs. Add ½ of the sour cream and pulse then add the remaining ½ of the sour cream and continue to pulse until the dough starts to incorporate. Remove from processor and gently roll out into a square (approx 10 cm x 10 cm). Wrap in plastic film and refrigerate for 10 minutes.
Roll out the pastry until it is 2mm thick or required thickness, and then you are able use this for a free form tart or line a baking tin, once you have made your tart or base with the filling chill for a further 10 minutes before baking.
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