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Citrus curd tart

  • 150 g Granulated Sugar
  • 4 t Orange Zest
  • 2 Large Eggs, beaten
  • 2 Large Egg Yolks, beaten
  • 180 g Orange Juice
  • 50 g Lemon Juice
  • 90 g Unsalted Butter, divided into 15 g cubes
  • 1 Tart Crust, blind-baked
  1. Preheat oven to 160ºC (325ºF).
  2. Infuse sugar. Rub orange zest into sugar.
  3. Foam eggs. Whisk sugar and eggs together.
  4. Add fruit juice. Slowly whisk in fruit juice, so as not to break the emulsion.
  5. Make curd. Heat emulsion over low heat, whisking constantly. When the curd is thick enough to coat the back of a spoon, then incrementally whisk in butter cubes. Mix until curd is smooth.
  6. Bake. Pour curd into blind-baked tart crust. Bake 20-30 minutes at 160ºC (325ºF).
  7. Chill 6-24 hours until firm.

Use fresh eggs; fresh eggs will foam easier than older ones.

  1. Taylor-Tobin, Alanna. "Blood Orange Tart (Gluten-Free)." The Bojon Gourmet. 28 December 2021. ↩