how to make ultimate Tangelo curd tartlets

Halo, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tangelo curd tartlets. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tangelo curd tartlets is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tangelo curd tartlets is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 150g (1 cup) plain flour
  • 1 tablespoon caster sugar
  • 80g unsalted butter, finely chopped
  • 2 teaspoons chilled water
  • Plain flour, to dust
  • Icing sugar, to dust

Method

  • Step 1
    Combine the flour and sugar in a medium bowl. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs. Add the water and use a round-bladed knife to stir until mixture just comes together. Use your hands to shape the dough into a disc. Cover with non-stick baking paper and place in the fridge for 30 minutes to rest.
  • Step 2
    Preheat oven to 200°C. Use a lightly floured rolling pin to roll out the pastry on a lightly floured surface until about 5mm thick. Use a 6cm-diameter round pastry cutter to cut 20 discs from the pastry. Line twenty 20ml (1-tablespoons) capacity mini tart tins with pastry discs. Use a small sharp knife to trim any excess pastry. Bake in preheated oven for 15 minutes or until golden. Remove from oven and set aside in the tins to cool.
  • Step 3
    To make the tangelo curd, place the sugar, butter, egg, tangelo rind and juice in a medium heavy-based saucepan over low heat. Cook, stirring with a wooden spoon, for 12-15 minutes or until mixture thickens. Transfer to a heatproof bowl. Place plastic wrap directly on the surface of the curd to prevent a skin forming. Place in the fridge for 3 hours to chill and thicken.
  • Step 4
    Place the tart cases on a large serving platter. Spoon tangelo curd among pastry cases. Lightly dust with icing sugar to serve.

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