Orange Curd Tarts

Ingredients

• 1 malta orange
• Fresh orange segments for garnish
• Readymade short crust pastry dough as required
• Refined flour for dusting 
• ¼ cup + 3 tablespoons castor sugar
• 3 eggs
• 2 tablespoons butter
• Melted white chocolate as required
• Fresh mint sprigs for garnish

Method

1. Preheat oven to 180° C.
2. Dust work top with refined flour and roll the short crust pastry dough into a thin sheet.
3. Dock with a fork, cut into small roundels and transfer into small tart moulds. Press gently against the edges and remove excess dough.
4. Place the moulds on a baking tray, keep it in the preheated oven and bake for 10-12 minutes. Bring them out of the oven and allow to cool.
5. Take ¼ cup sugar in a bowl. Zest 1 orange directly in the bowl.
6. Extract the juice of orange, measure ½ cup and add to the sugar mixture and mix well.
7. Separate the egg yolks and whites and add the yolks to the orange juice mixture and whisk well.
8. Boil sufficient water in a deep non-stick pan. Place the orange juice mixture bowl over the boiling water and cook for 10 minutes on medium heat.
9. Add butter and continue to cook for 10 minutes more.
10. Transfer into another bowl and allow to cool.
11. Take melted white chocolate in another bowl.
12. Remove the tarts out of moulds and brush melted chocolate on the inner sides of tart moulds and set aside for 5-10 minutes.
13. Transfer the egg whites in a bowl and sugar and beat till soft peaks are formed.
14. Fill the tart moulds with prepared orange curd and pipe out small rosettes of whipped egg whites on top. 
15. Brulee the rosettes with a torch. Garnish with orange segments, mint sprigs and serve.