Orange curd for tarts

Name: Orange curd for tarts
Ingredients: 3 egg yolks; 80 g sugar; 20 g cornstarch (maizena); 250 ml orange juice; 40 g butter (softened)

Dessert - Orange curd for tarts by Laura E. - Recipia

Orange curd for tarts is cooked on the stove from egg yolks, orange juice, cornstarch and butter, and it sets quickly if you leave it alone. You whisk it and it thickens in a few minutes, until it has a glossy, thick texture. I always squeeze the juice from fresh oranges, not from the carton. Preparation: 15 minutes. Cooking: 5 minutes. Resting: 140 minutes. Total time: 160 minutes. Servings: 6. About 160 kcal and 2 g protein per serving.

Ingredients

3 egg yolks
80 g sugar
20 g cornstarch (maizena)
250 ml orange juice
40 g butter (softened)

Preparation

1. In a bowl, beat the egg yolks with the sugar until pale. 2. Add the cornstarch and mix well. Gradually pour in the orange juice, squeezed from 3-4 oranges, stirring constantly. 3. Pour the mixture into a saucepan and set it over low heat. Cook for about 5 minutes, stirring continuously with the whisk, until it thickens. The cream sets quickly, so don't leave it alone on the stove. 4. Take the saucepan off the heat and add the softened butter, stirring until it melts. 5. Let the cream cool for 20 minutes, stirring from time to time. Press cling film directly onto the surface and refrigerate for at least 2 hours.

Notes

I filled mini tarts with it, but it works just as well over warm pancakes. It is similar to lemon curd, the lemon version, which is the most common in Britain and the US. Choose heavy oranges with smooth skin, because they have more juice. Lime or grapefruit can be used in the same amount of 250 ml, but the cream turns out more sour. If the juice tastes too sour for you, one extra spoonful of sugar can be added once the cream has cooled and you have tasted it. The cream keeps in a tightly closed jar in the fridge for up to 3 days. It tastes better made a day ahead, when it has cooled well. Cornstarch is gluten free, but the cream contains eggs and dairy from the butter. If you want a thick layer in the tarts, fill them almost to the edge, because the cream does not spread on its own.

Frequently asked questions

Why does the cream turn grainy?

Usually because the heat was too high or the mixture was left unstirred, and the yolks split into flakes. The cream does not come back, so start again with 3 egg yolks and 250 ml juice.

What if there are lumps in the cream?

Strain it through a fine sieve while it is still hot, before you let it cool.

What if the cream stays too soft after cooling?

Mix 1 teaspoon of cornstarch into 2 tablespoons of cold water, stir it into the cream and simmer for 1 minute over low heat, stirring.