17858

Melting moments with blood orange curd

  • makes 20
  • Easy

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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Ingredients

  • butter 250g, very soft
  • icing sugar 50g
  • plain flour 250g
  • custard powder 50g

orange curd

  • blood oranges 2, both zested and 1 juiced
  • golden caster sugar 40g
  • unsalted butter 40g, chopped into small cubes
  • egg yolk 1
  • mascarpone 100g

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.

Nutritional Information

  • Kcals 189
  • Carbs 16.3g
  • Protein 1.7g
  • Fat 13.1g
  • Salt 0.2g
  • Fibre 0.5g
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