created by Jo @secondhelping
These are Jo’s Cara Orange curd Tarts with wattleseed. They are a delicious mouthful, unlike their name which is the awkward kind of mouthful. Enjoy
2 extra yolks
3/4 cup (165g) caster sugar
1/3 cup (80g) chilled unsalted butter
1 tsp wattleseed
Zest and juice of 2 oranges
12 small shortcrust tart shells
Whisk eggs, yolks and sugar in a pan off the heat until well combined. Place over very low heat, then add butter, zest and juice. Whisk continuously for 3-4 minutes until thickened, then pour through a sieve into a bowl. Cool, then cover and chill.
Meanwhile, to make candied zest, stir orange zest and sugar in a saucepan with 100ml water over low heat until sugar dissolves. Increase heat to medium-high and boil for 5 minutes, without stirring. Pour into a bowl and cool completely.
Just before serving, fill the tart shells with curd, then top with candied zest and a sprinkle of wattleseed.