
Melting moments with blood orange curd
Published: March 25, 2015 at 3:05 PM
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Makes 20
Easy
Total time: 40 mins
+ cooling
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Blood oranges vary in intensity of colour, some are very red, others mainly orange with a few flecks. This will affect the colour of the curd.
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Try our melting moments recipe with blood orange curd then try more blood orange recipes.
Ingredients
Nutrition
-
250g butter
very soft
-
50g icing sugar
-
250g plain flour
-
50g custard powder
BLOOD ORANGE CURD
-
2 blood oranges
both zested and 1 juiced
-
40g golden caster sugar
-
40g unsalted butter
chopped into small cubes
-
1 egg yolk
-
100g mascarpone
Nutrition: per serving
- kcal189
- fat13.1g
- carbs16.3g
- fibre0.5g
- protein1.7g
- salt0.2g
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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.
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