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Orange Passion Fruit Curd Mini Tarts from 6 Bittersweets
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Posted on January 23, 2012 by Food Network UK| Leave a comment
In honour of Chinese New Year and The Year of the Dragon, we’ve teamed up with one of our favourite food bloggers, Xiaolu of 6 Bittersweets to indulge in these delicious flame-hued tartlets.
Although these tartlets are not traditional Chinese fare, oranges and tangerines symbolise good health and longevity in Chinese culture, so it was only right that citrus fruits were chosen to be baked into a light and refreshing pud.
The recipe in Xiaolu’s words
A fun meeting of tangy and sweet fruits, creamy curd, and crunchy poppy seeds, these are tarts fancy enough for guests or as a special treat for yourself.
You can use any combination of citrus fruits that you want for the topping, really. I chose orange, blood orange, and cara cara oranges.
Practically all components of this recipe can be prepared in advance, leaving only minor assembly to be done the day you want to serve the tartlets.
Orange Passion Fruit Curd Mini Tarts Recipe
Makes six 4-inch mini tarts
For the Poppy seed Mini Tart Shells:
8 Tbsp unsalted butter, cold
187g plain flour
1 Tbsp poppy seeds
1/4 tsp salt
1/8 tsp baking powder
2 ½ to 3 ½ Tbsp iced water
1 ½ tsp apple cider vinegar
large egg white, lightly beaten
Method:
1. Divide cold butter into 5 tablespoons and 3 tablespoons. Cut all butter into 3/4-inch cubes, and wrap each portion with plastic wrap. Place the flour, poppy seeds, salt, and baking powder in a resealable gallon-sized freezer bag. Freeze all of the above for at least 30 minutes.
2. Transfer the frozen flour mixture into medium bowl. Whisk to combine this mixture. Then using a pastry cutter or your fingers, work the larger portion (5 Tbsp) of butter cubes into the flour mixture until it resembles coarse meal.
3. Transfer this mixture and the smaller portion (3 Tbsp) of butter cubes into the freezer bag used earlier. Remove any air from the freezer bag and seal it. Now, use a rolling pin to flatten the butter in the bag into flakes. Freeze the bag until the butter is very firm, another 10 minutes.
4. Transfer the contents of the bag back to the bowl. Sprinkle 2 1/2 tablespoons ice water and all the vinegar onto the mixture, tossing it lightly with a rubber spatula. If the mixture still seems very dry, sprinkle 1 tablespoon more ice water and toss again with the spatula.
5. Move the mixture back into the freezer bag. Keeping the bag unzipped, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
6. Wrap the dough with cling film, flatten it into a disc, and refrigerate for at least 1 hour, preferably overnight.
7. Remove dough from the refrigerator and let come to room temperature, at least 45 minutes.
8. Roll dough out to 1/16-inch thickness. Cut out 5 1/2-inch circles of dough and press each of these into a mini tart pan. Prick the bottoms of the dough all over with a fork. Cover and freeze for at least 30 minutes and up to a day before baking.
9. Preheat the oven to 220°C Cover tart pans with parchment paper and weigh down using dry beans or pie weights. Bake for 20 minutes. Remove from the oven, and remove the beans and parchment. Press down lightly with a spoon on any areas of the crusts that have puffed up while baking. Return to the oven for 7 to 10 minutes more or until golden brown. Remove from oven, and brush with beaten egg white while crusts are still warm. Let cool.
For the Passion Fruit Curd:
3 assorted citrus fruits, ends and peel sliced off and segmented
2 large eggs
2 large egg yolks
2 tsp cornflour, sifted
200g sugar
200g passion fruit puree OR juice from 9 to 10 fruits, divided
6 Tbsp unsalted butter, softened
Pinch of salt
1 1/2 tsp finely grated orange zest
1 1/2 tsp finely grated lemon zest
Method:
1. In a heavy non-reactive saucepan, beat the eggs, yolks, cornflour, and sugar until well blended. Stir in 3/4 of the passion fruit puree, butter, and salt. Cook over medium-low heat, stirring constantly and scraping the sides of the pan, until mixture is thick enough to coat a spoon but liquid enough to pour. Mixture will change from translucent to opaque.
2. Once curd is thick enough, press it through a strainer suspended over a medium bowl that contains the zests. Add remaining passion fruit puree to the bowl and stir thoroughly; allow to cool. Curd can be refrigerated in an airtight container for up to 3 weeks.
To make the tarts:
1. Preheat oven to 150°C at least 15 minutes before baking. Smoothly fill the prebaked tart shells with passion fruit curd and bake for 7 to 10 minutes. The filling shouldn’t change colour and should barely jiggle when the pan is moved. Transfer tarts to a rack to cool.
2. Once the tarts have completely cooled, arrange several citrus segments atop the tarts. Then remove tarts from their pans and serve.
Finish your Chinese New Year dinner with a bang and offer up a platter of these jewelled treasures before you step outside to gaze up at the fireworks.
Love Asian cuisine? Celebrate Asian month with us and create some of our favourite recipes inspired by the East.
By Sanjana Modha
Recipe and images courtesy of 6 Bittersweets
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