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Clementine curd tarts Recipe

British · Dessert · 55 min total

Bright and tangy clementine curd nestled in buttery, crisp tart shells makes for a refreshing dessert that's perfect for spring.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup cold unsalted butter, cubed
• 1 large egg yolk
• 1 tablespoon ice water
• 3 large eggs
• 3/4 cup granulated sugar
• 1/2 cup clementine juice (about 4-5 clementines)
• 2 tablespoons clementine zest
• 1/4 cup unsalted butter, softened
• Pinch of salt

Instructions

1. Make the crust: In a food processor, pulse flour and powdered sugar. Add cold butter cubes and pulse until mixture resembles coarse meal. Add egg yolk and ice water; pulse until dough just holds together. Press into a disk, wrap in plastic, and chill for 30 minutes.
2. Preheat oven to 375°F (190°C). Roll out dough on a floured surface to 1/8-inch thickness. Cut into 12 rounds and press into mini tart pans. Prick bottoms with a fork. Line with foil and fill with pie weights. Bake for 12 minutes, remove weights and foil, and bake 5 more minutes until golden. Cool completely.
3. Make the curd: In a heatproof bowl, whisk together eggs, granulated sugar, clementine juice, zest, and salt. Place over a saucepan of simmering water (double boiler). Cook, stirring constantly, until thickened, about 8-10 minutes. Remove from heat and whisk in softened butter until smooth.
4. Strain curd through a fine-mesh sieve into a bowl. Let cool slightly, then pour into cooled tart shells. Refrigerate until set, at least 2 hours. Serve chilled.

Tips

• For extra flavor, use a mix of clementine and lemon juice.
• Tarts can be stored in the refrigerator for up to 3 days.
• Garnish with whipped cream and clementine segments.

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