Orange curd eggless tart

Name: Orange curd eggless tart
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1+1/4 cup all-purpose flour; 1/2 cup powdered sugar; 100 g.m butter; 1tbsp chilli water; 1/2cup fresh orange juice; 1/cup water; 1/4cup powdered sugar; 2tsp corn flour; 1tsp corn flour; 1 tsp orange zest; 1 tbsp butter; 1 tbsp chocolate shavings; 1 tbsp chia seeds; as required Some chopped pistachios

Neha Dua @cook_90450

#weekorange
#rainbowchallenge

Delicious Orange Curd made without eggs yet fully packed with flavours a perfect addition for desserts or filling a tarts and cakes.

#weekorange
#rainbowchallenge

Delicious Orange Curd made without eggs yet fully packed with flavours a perfect addition for desserts or filling a tarts and cakes.

Neha Dua @cook_90450

#weekorange
#rainbowchallenge

Delicious Orange Curd made without eggs yet fully packed with flavours a perfect addition for desserts or filling a tarts and cakes.

#weekorange
#rainbowchallenge

Delicious Orange Curd made without eggs yet fully packed with flavours a perfect addition for desserts or filling a tarts and cakes.

Saved

Ingredients

40 minutes

4 servings

For tart
1+1/4 cup all-purpose flour
1/2 cup powdered sugar
100 g.m butter
1tbspchilli water
For orange curd
1/2cupfresh orange juice
1/cupwater
1/4cuppowdered sugar
2tspcorn flour
1tspcorn flour
1 tsporange zest
1 tbsp butter
For garnishing
1 tbsp chocolate shavings
1 tbsp chia seeds
as requiredSome chopped pistachios

Saved

Steps

40 minutes

1

For tart
2

In a large mixing bowl, mix flour and sugar.
3

Now add the butter. Using the tips of your fingers, rub the butter into the flour until all of the butter is mixed. Add a little chilled water.
4

Wrap the dough in cling wrap and refrigerate for at least 1 hour.
5

Take the dough out after an hour and lay it on a clean surface. Sprinkle flour generously on the surface and on the dough as well to make sure it doesn't stick.
6

Rolling pin until its about 1/4th of an inch thick.
7

Take your tart tin and place it on the rolled out dough. Leave a gap of an inch and now make a circle around it.
8

Take the rolled out pastry dough, and line your tins with it.
9

Trim the excess dough hanging from the sides. Prick the tart with a fork all over.
10

Now pour in some baking beans, I had used peanut until the bottom of the tin is covered.
This will prevent the pastry from puffing up in the oven while it bakes.
11

Bake the tart crust in preheated oven for 20 minutes. After the 20 minutes is up, remove it from the oven, take out the peanut or beans.
12

Leave it to cool for 10 minutes, then remove it from the tin and allow it to cool completely.
13

For orange curd
14

In a large saucepan over medium heat, cook orange juice, water and sugar until the sugar melts.
15

Now corn flour and custard powder. Mix well to prevent lumps.
16

Bring the mixture to a boil It should be thick enough to coat the back of a spoon.
17

Turn off the heat and immediately add orange zest and butter. Mix well and make sure the butter is completely incorporated.
18

Let it filling cool at room temperature. Fill the tart shells with the orange curd.
19

Refrigerator for at least 30 minutes and garnish with chocolate shavings, chia seeds and chopped pistachios before serving.