Melting moments with blood orange curd
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Makes 20
Skip to ingredients
- 250g buttervery soft
- 50g icing sugar
- 250g plain flour
- 50g custard powder
BLOOD ORANGE CURD
- 2 blood orangesboth zested and 1 juiced
- 40g golden caster sugar
- 40g unsalted butterchopped into small cubes
- 1 egg yolk
- 100g mascarpone
Nutrition: per serving
- kcal189
- fat13.1g
- carbs16.3g
- fibre0.5g
- protein1.7g
- salt0.2g
Method
step 1
Heat the oven to 190c/gas 170c/gas 5 and line a baking sheet with baking parchment.
Put the butter, icing sugar, flour and custard powder in a food processor and whizz to a soft dough. Spoon into a piping bag with a round nozzle.step 2
Pipe small round biscuits about 4cm wide out on the baking sheets and press down on each with a wet finger to get rid of any peaks, or use a wet fork to make stripes.
Bake for 15-20 minutes or until firm to the touch. Leave to cool completely.step 3
Put the juice and zest in a saucepan and bring to the boil, reduce by half and then mix in the caster sugar and butter and let the butter melt.
Cool for a few minutes then gradually mix in the egg yolk. Stir over a low heat for 10 minutes until the mixture thickens, being careful not to let it boil.
Cool completely and fold in the mascarpone.step 4
Sandwich two biscuits together with the filling. Eat these within the day as they will soften over time or leave them unfilled until you need them.
