LITTLE RUSTIC TARTS w/ Creamy Orange Curd
- 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*
- 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.
If you have been following along here for a while you may have noticed it has been a little quieter than usual this last month. This is partly due to my busy cooking workshop schedule this term, both in Nelson and around New Zealand. And as if I wasn’t busy enough already, I am also working on a little publication including some of my favourite recipes. All will be revealed very soon, as they go to print next week, so don’t go far.
With the help of my graphic designer sister we have put together a selection of mostly brand new recipes. Although in no way are they new for us as they are some of the recipes I cook most often throughout the year. I have been squirreling away quite a few recipes for my next book. However, as this won’t be coming for a few years [until my children are at school], I have instead created something a little smaller and compact. Something both functional and delicious. I can’t wait to share more details soon. For now, here is a little sneak peek.