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LITTLE RUSTIC TARTS w/ Creamy Orange Curd

Of-course I am never too busy to make delicious food for my family [partly why writing another book is on the back burner for now]. These are following on from the Valencia Orange & Honey Curd I shared last post. Simply swirled together with creamy homemade yogurt and dolloped into these rustic little tarts cases. A lovely afternoon treat to share with friends sitting in the beautiful spring sun.

Ingredients

  • 1 cup unbleached white flour
  • [gluten-free: use 3/4 cup white rice flour + 1/4 cup tapioca]
  • 1/2 cup ground hazelnuts
  • 1 tablespoon unrefined golden sugar
  • Pinch of salt
  • 100 g cold butter cubed
  • 1 small free-range egg

Creamy Orange Curd

  • 2/3 cup orange or lemon curd
  • 1 cup thick Greek-style yogurt*

Instructions

  • Put the flour, ground hazelnuts, sugar and salt into a food processor bowl and pulse to combine. Add the cubed butter and process into a breadcrumb-like texture. Add the egg and pulse half a dozen times to create pea-sized balls. Lay a length of baking paper on the kitchen bench and tip the pastry onto this. Work quickly to shape into a flat disc. Wrap and refrigerate for 20 minutes.
  • Preheat oven 180C. Lightly grease a 12-hole muffin tin.
  • Remove the pastry from the fridge and roll out between two pieces of baking paper until 3-4mm thick. Remove the top layer of paper and use a small bowl to cut out 10cm rounds. Carefully lift the pastry rounds and rustically [i.e. a bit of a crinkle here and there is just fine!] line the muffin holes. Re-roll out the off-cuts until you have about 10 little tart cases. Pierce the cases with a fork several times and chill for a further 20 minutes - this will stop the pastry from shrinking too much during cooking.
  • Blind bake the tart cases for 12-15 minutes until lightly golden. Cool completely.
  • In a bowl swirl the orange curd through the creamy yogurt and dollop into the tart cases. These little tarts can be made ahead of time and kept for several days in a sealed container in the fridge.

Notes

*If your yogurt is not super thick and creamy, then strain it through a cheesecloth lined sieve for 1 hour to remove some of the whey. This is traditionally how Greek yogurt is made and seriously makes the best creamy yogurt.