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Seville Curd Tart

Taste this gorgeous recipe for yourself! 

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  • 12 x 35G Sour Cream Pastry (cut to 11cm disc), Creme Pastry

  • 135gms Unsalted butter

  • 180gms Castor sugar

  • 220mls Seville Orange juice

  • 200gms Free Range Egg Yolks, lightly whisked

  • Orange zest to serve

  • Sour Cream Pastry

  • 200g Chilled unsalted butter (diced)

  • 250g Plain flour

  • 125g Sour Cream

  • Extra flour for rolling out pastry


  • 1.

    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.

  • 2.

    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.

  • 3.

    Remove from the heat and pass through a fine strainer, place into a clean bowl and place into the fridge to cool and set.

  • 4.

    Preheat a fan forced oven to 220c.

  • 5.

    Place the pastry disc into a cup cake mould then line with baking paper and weight down with baking beads.

  • 6.

    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.

  • 7.

    Remove from the oven and place the tart shells into a wire rack and set aside to cool.

  • 8.

    To serve, place 45gms of the Seville curd into each tart shell, top with orange zest

  • Sour Cream Pastry:

  • 1.

    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.

  • 2.

    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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