Tangelo tartlets
A great dinner party always ends with something sweet, without everyone leaving feeling sick and overfull.
These little tartlets are a great option. You get all the satisfaction of a delicious dessert, without feeling like you need a lie-down.
Ingredients:
- 4 egg yolks
- ½ cup caster sugar
- ½ cup freshly squeezed tangelo juice
- 3 tablespoons freshly squeezed lemon juice
- 50g butter, cut into cubes
Tarts
- 250g sweet shortcrust pastry
- Fresh blueberries or raspberries, to garnish
Method:
1. Whisk the egg yolks with caster sugar in a medium-sized glass or metal bowl, until the egg yolks are pale.
2, Whisk in the tangelo and lemon juice.
3. Sit the bowl above a pot of gently simmering water (or use a double boiler) – but make sure the bottom of the bowl does not touch the water – and stir the mixture continuously with a wooden spoon until it has thickened enough to lightly coat the back of the spoon. This will take about 10 minutes.
4. Whisk in the cubes of butter, bit by bit. This makes the curd nice and glossy.
5. Pour into a bowl and set aside in the fridge to cool before using (it will thicken as it cools).
6. To make pastry shells, preheat the oven to 200°C. Roll out the pastry to about a 2mm thickness and use a cookie cutter to cut out rounds about 8cm in diameter. Press each piece of pastry into each hole of a 12-hole medium muffin pan – the pastry should come about halfway up the sides.
7. Line each tart shell with a square of baking paper – scrunch the paper up first, then unfold it to line the pastry. Fill each tart shell with dried beans or rice, then bake blind for about 10 minutes.
8. Remove the baking paper and beans or rice, then return the tart shells to the oven to bake for a further 5-6 minutes until golden. Set aside to cool before carefully removing.
9. To assemble the tartlets, use a teaspoon to spoon the tangelo curd into each pastry shell. Place in the fridge to set for at least a few hours (the tarts can be made in advance).
10. Garnish with berries just before serving.
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Written by Nadia Lim. First appeared on Stuff.co.nz
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