Citrus juice is perfect to simplify the creation of citrus curd tarts. Impress with these delicious sweet treats. 

Citrus Curd Tarts

Ingredients

•  2 cups plain flour
• 1/4 cup icing sugar
• 150g butter, chopped
• 1 egg yolk
• 1 to 2 tablespoons water
• 1/2 teaspoon vanilla essence

ALTERNATIVE (if short for time)

• 12 Frozen sweet shortcrust tart cases

• 1/2 cup caster sugar
• 1/4 cup cornflour
• 1 cup Citrus Botanica Juice
• 2 egg yolks

Method

1. Sift flour and icing sugar together into a large bowl.
2. Add butter. Rub in using fingertips until mixture resembles breadcrumbs.
3. Add yolk, water and vanilla. Mix lightly. Pastry should form a ball. Wrap in plastic wrap, allow to rest in fridge for at least 20 minutes.
4. Preheat oven to 200C.
5. Roll out pastry on a lightly floured surface, to fit a lightly greased 25 cm loose-bottomed flan tin. Ease pastry into tin then trim edges.
6. Line pastry with baking paper. Fill with rice or dried beans. Bake blind in a hot oven for 10 to 15 minutes or until golden. Remove paper and beans. Allow pastry to cool.

1. Bake Tart cases for 10 minutes at 190C

1. Place sugar and cornflour into a heatproof microwave-safe bowl. Slowly add juice to cornflour mixture, whisking constantly until smooth. Cook on MEDIUM (50%) power for 6 to 7 minutes, whisking every minute, or until mixture just comes to the boil.
2. Stir in yolks, 1 at a time. Cover surface with plastic wrap. Refrigerate until cold.
3. Spoon curd into tart cases. Dust over some icing sugar. Serve.

ENJOY