If you’re looking for a delightful and light single-serving dessert, the shortcrust tartlets with orange curd are the perfect choice for you. This dessert is incredibly easy to prepare and will captivate your palate with its freshness and unmistakable citrus flavor. Perfect for an elegant brunch, an afternoon tea, or simply for a moment of sweetness at any time of the day, these tartlets are a triumph of simplicity and goodness.
The orange curd, a velvety cream based on orange juice and without butter, is the beating heart of this recipe. With its bright and refreshing flavor, the orange curd adds a touch of liveliness to the tartlets, creating a delightful contrast with the crunchiness of the shortcrust. The preparation is surprisingly quick and simple, making it ideal even for those who have little time available but do not want to give up a homemade dessert.
Moreover, the ease with which these tartlets can be made makes them perfect for being prepared with the help of little ones, turning the kitchen into a laboratory of sweetness and creativity.
Below I leave you other delicious shortcrust tartlet recipes to make on the fly, and then we immediately go under the photo to discover how to prepare these shortcrust tartlets with orange curd!!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 6 Pieces
- Cooking methods: Electric oven, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for the Shortcrust Tartlets with Orange Curd
We used ready-made shortcrust pastry and ready-made sponge cake discs, but if you want to prepare them at home, here are the recipes for shortcrust, sponge cake.
- 1 roll shortcrust pastry
- 200 g sponge cake
- 200 g fresh liquid cream
- 30 g powdered sugar
- 14 oz orange juice (juice only)
- 60 g sugar
- 50 g cornstarch
Tools
- 6 Tart Molds single-serving 4-inch
- 1 Small Pot
- 1 Whisk
- 1 Kitchen Scale
Preparation of Shortcrust Tartlets with Orange Curd
If you use ready-made shortcrust pastry, make sure to gather the scraps and flatten them with a rolling pin so you can reuse them; otherwise, 1 roll isn’t enough for 6 tartlets
Then prepare the orange cream by extracting the juice from 6 oranges and straining it.
In a small pot, mix the sugar with the cornstarch, add half the orange juice.
Stir to remove lumps then add the remaining juice.
Put on the stove and constantly stir with a whisk until the orange cream thickens.
Cover with cling film and let cool completely, in the meantime cut circles from the shortcrust pastry using the single-serving molds as a measure.
Line each mold by pressing well, prick the bottom with a fork and bake in a preheated oven at 350°F (static mode) for 15 minutes on the center rack.
Once the tartlets are ready, cut 6 discs with a diameter of 3 inches from the sponge cake.
Place the Orange curd in a piping bag and fill each tartlet with the cream, position the sponge cake disc in the center and cover again with orange curd.
Using an electric whisk, whip the chilled fresh cream with the powdered sugar.
Using a piping bag with a star nozzle, decorate the surface of the Shortcrust Tartlets with Orange Curd.
Place in the refrigerator on a serving plate until ready to serve.
Variations of Shortcrust Tartlets with Orange Curd
You can prepare them using your favorite shortcrust pastry.
If you want, you can make the sponge roll to use instead of the sponge cake.
To make them even more delicious, you can decorate them with dark chocolate shavings.
If you have an air fryer, you can bake them at 320°F for 10 minutes.
How to Store Shortcrust Tartlets with Orange Curd
You can store them in the refrigerator for 2 days.
Other Recipes
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