Orange Curd Tarts Recipes

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ORANGE MERINGUE TART WITH GRAHAM CRACKER CRUST



Orange Meringue Tart with Graham Cracker Crust image

Provided by Anne Burrell

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 9

2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted, plus more for the pan
1/4 cup sugar
Pinch salt
1 1/3 cups sugar
Pinch kosher salt
5 large eggs
Zest of 3 navel oranges, plus 3/4 cup freshly squeezed juice
1 1/2 sticks (12 tablespoons) unsalted butter, cut into pats

Steps:

  • For the crust: Preheat the oven to 300 degrees F.
  • Stir the graham cracker crumbs, butter, sugar and salt together in a large bowl. Butter a 9-inch springform pan or six 3-inch tart pans. Press the crumb mixture onto the bottom and about halfway up the sides of the pan.
  • For the filling: Combine the sugar, salt, eggs and orange zest and juice in a large bowl and whisk to a homogeneous consistency. Transfer to a medium saucepan over medium heat. Cook, whisking constantly, until the mixture has thickened, 12 to 15 minutes. Remove from the heat and whisk in the butter, 2 pats at a time, until it's incorporated and has a silky consistency.
  • Pour the orange curd into the prepared tart shell and bake until the orange curd has set, about 15 minutes. Let cool completely before cutting.

ORANGE CURD



Orange Curd image

Provided by Ina Garten

Categories     dessert

Time 20m

Yield 3 cups

Number Of Ingredients 7

4 oranges, at room temperature
1 1/2 cups sugar
1/4 pound unsalted butter, at room temperature
4 extra-large eggs, at room temperature
1/2 cup freshly squeezed orange juice
1/8 teaspoon kosher salt
16 long stem strawberries, for dipping

Steps:

  • Remove the zest from the oranges with a vegetable peeler, being careful to avoid the white pith. Put the zest in the bowl of a food processor fitted with a steel blade. Add the sugar and pulse until the zest is very finely minced.
  • Cream the butter in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar/orange zest mixture and mix until light and fluffy. Add the eggs, one at a time, then add the orange juice and salt. Mix until combined.
  • Pour the mixture into a 2-quart saucepan and cook over low heat until thickened, about 10 minutes, stirring constantly. The orange curd will be ready when it coats a spoon, and it will register about 175 degrees F on a candy thermometer. Be careful not to overcook, or it will curdle. Remove from the heat and let cool or refrigerate.
  • Place the orange curd in a bowl and decoratively arrange the strawberries on a serving platter around the bowl.

BLOOD ORANGE TART



Blood Orange Tart image

This citrus-y tart with a shortbread crust is made with colorful blood orange juice, zest, and slices for garnish.

Provided by Kim

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 4h50m

Yield 8

Number Of Ingredients 14

1 cup all-purpose flour
⅓ cup white sugar
1 teaspoon vanilla extract
½ teaspoon salt
½ cup cold unsalted butter, cut into 1/2-inch pieces
⅔ cup sugar
2 tablespoons cornstarch
¼ teaspoon salt
1 cup blood orange juice
3 eggs, lightly beaten
1 egg yolk, lightly beaten
2 tablespoons blood orange zest
2 tablespoons unsalted butter, cut into 1/2-inch pieces
1 blood orange, thinly sliced

Steps:

  • Lightly grease a 9-inch tart pan with a removable bottom.
  • Combine flour, sugar, vanilla extract, and salt in a food processor. Pulse a few times to combine. Add cold butter and pulse several more times until the mixture resembles coarse sand; mixture will be very crumbly. Pour mixture into the prepared tart pan. Use damp hands to press crumbs together evenly along the bottom and up the sides of the pan to form a crust. Use a fork to gently prick the bottom of the crust several times. Place crust in the freezer for 15 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Remove crust from freezer and place it on a cookie sheet. Line the crust with aluminum foil and fill with dried beans.
  • Bake in the preheated oven until crust begins to turn golden brown, 20 to 25 minutes. Remove beans and aluminum foil. Return crust to the oven and bake until center of crust is set, 5 to 7 minutes more. Remove from oven and reduce heat to 325 degrees F (165 degrees C).
  • Meanwhile whisk together sugar, cornstarch, and salt in a large heat-safe bowl. Mix in blood orange juice, eggs, egg yolk, and zest until smooth. Bring a pot of water to a low simmer. Place bowl with blood orange mixture over the pot of simmering water, making sure bowl does not touch water. Cook, stirring constantly, until mixture thickens enough to coat the back of a spoon, 5 to 10 minutes. Remove bowl from heat and stir in butter a piece at a time, ensuring each piece melts before adding the next. Pour custard mixture through a fine-mesh sieve into the prepared crust.
  • Bake in the preheated oven until custard is set, 15 to 20 minutes. Allow tart to cool to room temperature before removing from pan, about 30 minutes.
  • Chill tart for about 3 hours. Top with blood orange slices before serving.

Nutrition Facts : Calories 345.6 calories, Carbohydrate 44.6 g, Cholesterol 133.5 mg, Fat 17 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 9.9 g, Sodium 247.8 mg, Sugar 25.3 g

ORANGE CURD TARTS



Orange Curd Tarts image

Make and share this Orange Curd Tarts recipe from Food.com.

Provided by hectorthebat

Categories     Tarts

Time 40m

Yield 12 tarts

Number Of Ingredients 8

375 g ready rolled lighter shortcrust pastry
2 large oranges, zested and juiced
6 tablespoons caster sugar
2 tablespoons cornflour
1 orange, 1/2 zested, 1/2 cut into small segments
24 small mint leaves
blueberries
icing sugar, to dust

Steps:

  • Preheat the oven to gas 6, 200C, fan 180°C Unroll the pastry and use a 10cm fluted pastry cutter to cut 12 circles and use to line a 12-hole bun tin, pressing each firmly up the sides of each. Freeze for 20 minutes, or until really cold.
  • Put a small piece of scrunched baking paper into each pastry circle and fill with baking beans. Bake in the oven for 10-12 minutes until the edges are golden, then remove the paper and beans and bake for 2-3 minutes. Cool in the tin for 5 minutes, then transfer to a rack to cool completely.
  • To make the curd, put the orange juice and zest into a small pan with 150ml cold water and the sugar. Mix the cornflour with 3tbsp water. Gently heat the juice and zest until warm, then remove from the heat and pour in the cornflour mixture, stirring immediately. Return to the heat and stir continually until mixed in completely. Remove from the heat and transfer to a heatproof bowl, cover with clingfilm to prevent a skin from forming and set aside to cool completely.
  • Once the curd is cool, spoon into the cold pastry cases and decorate each with a small orange segment, 2 small mint leaves, 3 blueberries and some orange zest. Dust with a sprinkling of icing sugar.

Nutrition Facts : Calories 195, Fat 9.7, SaturatedFat 2.4, Sodium 150.8, Carbohydrate 25.4, Fiber 2.2, Sugar 10.2, Protein 2.3

ORANGE CURD



Orange Curd image

A luscious orange curd, to be used for other desserts, fillings, or simply to eat by the spoonful!

Provided by lexincats

Time 25m

Yield Makes 1 small jam jar

Number Of Ingredients 4

2 large egg yolks
Zest and juice of 1 large orange
75g caster sugar
20g cold butter

Steps:

  • In a saucepan, add in the egg yolks and the caster sugar, then whisk till smooth and combined.
  • Zest and juice the orange, and add it to pot. Whisk till everything is combined.
  • Turn on the gas to a medium heat, and cook slowly whilst stirring with a wooden spoon until the curd is thick enough to coat the back of a wooden spoon.
  • Remove the pan from the heat and whisk in your cold butter, one cube at a time, until you end up with a thick and smooth curd!
  • Leave to cool in the pot, then store in a sterilised glass jar up to a month.

ORANGE CURD



Orange Curd image

Use this orange curd to make Meringue Eggs.

Provided by Martha Stewart

Yield Makes 1 1/2 cups

Number Of Ingredients 7

6 large egg yolks
3/4 cup sugar
Zest of 1 orange
1/4 cup plus 1 tablespoon freshly squeezed orange juice
2 tablespoons plus 1 1/2 teaspoons freshly squeezed lemon juice
1/8 teaspoon coarse salt
1/2 cup plus 2 tablespoons plus 1 1/2 teaspoons unsalted butter, cold, cut into small pieces

Steps:

  • Combine yolks, sugar, orange zest, orange juice, and lemon juice in a heavy-bottomed saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon or heat-proof spatula (be sure to scrape sides of the pan), until the mixture is thick, 8 to 10 minutes. Let mixture come to a rapid simmer and cook, continually scraping sides of pan, for 2 minutes.
  • Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. If desired, strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and very firm, at least 2 hours or up to 1 1/2 weeks.

CRANBERRY-ORANGE CURD TART



Cranberry-Orange Curd Tart image

A beautiful and tasty tart full of cranberry-orange flavor! If shortbread crusts aren't your thing, feel free to use your favorite pastry crust instead!

Provided by Kim

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h

Yield 8

Number Of Ingredients 15

1 cup all-purpose flour
¼ cup white sugar
1 ½ teaspoons ground ginger
¼ teaspoon salt
½ cup unsalted butter, melted
1 teaspoon vanilla extract
¼ teaspoon almond extract
4 egg yolks, at room temperature
1 egg, at room temperature
1 (12 ounce) package fresh cranberries
1 cup white sugar
1 large orange, zested and juiced
1 teaspoon vanilla extract
1 pinch salt
4 tablespoons unsalted butter, cut into 4 pieces

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
  • Combine flour, sugar, ginger, and salt for crust in a small bowl. Mix in melted butter, vanilla extract, and almond extract until mixture is combined and comes together in a thick dough.
  • Press dough evenly into the bottom and up the sides of the prepared tart pan. Place the tart pan on a large baking sheet.
  • Bake in the preheated oven until golden, 20 to 25 minutes.
  • Beat egg yolks and egg together in a large bowl with an electric mixer. Set aside.
  • Combine cranberries and sugar in a large saucepan. Cook over medium heat until cranberries pop and sugar is dissolved, 8 to 10 minutes. Pour mixture into a blender. Add orange juice, orange zest, vanilla extract, and salt. Leave the lid vent open on the blender; do not seal without having a way to steam to vent, and cover the lid with a kitchen towel.
  • Blend on low speed until mixture is smooth and thoroughly pureed. Pour the warm mixture gradually into the eggs, whisking constantly.
  • Pour curd back into the saucepan and cook over low heat until mixture is thickened, 8 to 10 minutes. Remove from heat and stir in butter, 1 tablespoon at a time, until thoroughly combined, ensuring each piece of butter has thoroughly melted before adding the next. Strain the mixture through a fine-mesh sieve. Discard solids. Pour strained curd into the prepared crust.
  • Bake in the preheated oven until curd is set around the edges and jiggles slightly in the center, 20 to 25 minutes. Allow to cool to room temperature before removing from the tart pan, 30 minutes to 1 hour.

Nutrition Facts : Calories 400.5 calories, Carbohydrate 51.7 g, Cholesterol 171.4 mg, Fat 20.3 g, Fiber 2.9 g, Protein 4.3 g, SaturatedFat 12 g, Sodium 108.5 mg, Sugar 35.4 g

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