I adore making little tartlets. I’m big on crust. I find one giant tart never gives me the right crust to filling ratio. That’s what I love about individual little tartlets. That and they always look so darn cute. Like a little tea party in your kitchen.
These tarts are very special as the granadilla you see here has come from my beloved little vine. I have been speaking to and nurturing this precious plant for months and am over the moon with the amount of fruit it yielded and also with the taste. They have the most incredible sweet pulp and the colour of their skins is incredibly vibrant. I’m like a proud mom. So not to mess with the exquisite fresh granadilla I used it as a topping for the curd. The curd is very sweet and needs the fresh tartness of the granadilla to balance it.
Orange curd & granadilla tartlets
Sweet short pastry dough:
- 150g icing sugar
- 60g ground almonds
- 300g plain flour
- pinch of salt
- 150g butter, cold
- 60g free-range eggs (1 extra-large egg), beaten
- 1 tsp vanilla paste
- 2 large oranges, zested & juiced
- 140g butter
- 300g sugar
- 4 egg yolks
- 4 eggs
- 20g cornstarch
- Grand Marnier (or orange liquor, dark rum and even brandy!)
- fresh granadilla pulp
Preheat oven to 180˚C.
Begin with the pastry. Whisk the dry ingredients together in a bowl. Cut the butter into little cubes and then ‘rub’ into the dry ingredients using your fingers. Once you have wet sand like texture add the beaten egg and vanilla in the centre. Use one finger to swirl the dry ingredients more and more into the centre. Turn the mixture out onto a clean work surface and barely bring it together into a ball. You do not want to over work or over heat this dough. Flatten your ball slightly and wrap well with cling film. Leave to rest in the fridge.
For the filling- zest and then juice the two oranges. Place the zest, juice, butter and half the sugar into a pot and bring to the boil. Whisk the remaining sugar with the egg yolks until pale and creamy. Add the remaining eggs one at a time and finally whisk in the cornstarch. When the orange mixture has reached a rolling boil, pour a little into your egg mixture and whisk to temper the eggs. Add a little more at a time until you have added three quarters of the mixture. Pour the egg mixture back into the pot and whisk the whole lot over medium high heat until it thickens and comes to the boil. This will take a few minutes so be patient and don’t stop whisking!
Transfer curd to a shallow dish and whisk in a heavy handed splash of Grand Marnier and let it cool slightly. Cover with cling film in contact with the surface of the curd and allow to cool in the fridge.
Remove the dough from the fridge and roll out on a lightly floured surface until a couple mm thick. Fill greased tart molds with pastry dough making sure to press the dough into the corners and cut off neat edges. Fill with ceramic baking beans for the neatest finish or just prick the bottoms well with a fork. Bake until golden brown and crisp. Leave to cool.
Fill a piping bag with the orange curd. Pipe the curd into the tart shells when completely cool. Spoon over heaps of fresh granadilla pulp and serve!