Ingredients
For the tart crust:
- 10 tablespoons Nellie’s Free Range Unsalted Butter, softened
- 1/3 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 1 large Nellie’s Free Range Egg, yolk only
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
For the orange curd filling:
- 3 large oranges
- 1 star anise
- 1 cup milk
- 4 large Nellie’s Free Range Eggs, yolks only
- 2 tablespoons cornstarch
- 1/2 cup (1 stick) Nellie’s Free Range Unsalted Butter, softened
- 1 teaspoon agar powder
Prep Time: 30 minutes
Cook Time: 40 minutes
Yield: 6-8 servings
Ingredients
For the tart crust:
- 10 tablespoons Nellie’s Free Range Unsalted Butter, softened
- 1/3 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 1 large Nellie’s Free Range Egg, yolk only
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
For the orange curd filling:
- 3 large oranges
- 1 star anise
- 1 cup milk
- 4 large Nellie’s Free Range Eggs, yolks only
- 2 tablespoons cornstarch
- 1/2 cup (1 stick) Nellie’s Free Range Unsalted Butter, softened
- 1 teaspoon agar powder
With its vibrant orange curd filling and hint of star anise, this orange curd tart is an impressive dessert that tastes as lovely as it looks, but can be made by even the most beginner and amateur bakers. Because they give the tart filling its creamy, luscious texture, high quality free-range eggs are essential here—and similarly, using Nellie's butter in the crust is key to that perfect crumble!
To make the tart crust:
- Combine the sugar, salt, and butter in the bowl of a stand mixer. Mix on medium speed just until combined, about 2-3 minutes.
- Add egg yolk and vanilla to sugar and butter and mix until incorporated.
- Add flour and mix on low speed until fully incorporated and dough comes together, about 1 minute.
- Transfer the dough to a clean work surface and shape into a flat disk. Press the dough into a 10" round tart pan. The dough should be about 1/4” thick on the bottom and sides of the pan.
- Flatten the finished top edge with your fingertips or trim with a paring knife so it sits flush with the top of the tart pan (you can use any small scraps to patch any thin-looking parts of your crust). Cover with plastic wrap and freeze for 30 minutes while you preheat the oven.
- Preheat the oven to 350F. Set the frozen tart pan on a baking sheet on the middle rack of your oven and bake for 25-28 minutes or until golden brown.
To make the orange curd filling:
- Zest and juice the oranges; you'll need about 1 1/4 cups of juice for this recipe. Set aside the zest, and place the orange juice in a pot along with the milk and anise. Place over low heat until the mixture simmers.
- Meanwhile, whisk together the egg yolks, sugar, and cornstarch in a separate bowl until smooth.
- Once the milk mixture starts to simmer, remove the anise, then slowly pour the mixture over the eggs, sugar, and cornstarch while whisking. Mix well until fully combined and smooth, then pour it all back into the pot.
- Place the pot back on the stove on low heat. Add the orange zest and agar powder and keep whisking until the curd starts to thicken.
- Pour the orange curd over the fully baked tart crust. Place in the fridge to set for at least 2 to 3 hours, or up to 24 hours before serving.
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