Orange Curd Puff Pastry Tarts

Ingredients

• 1 large Seville orange (yellow peel only)
• 4 oz fine lump sugar
• 4 oz fresh butter
• 6 egg yolks
• 4 tbsp sweet thick cream
• 1 tsp orange-flower water
• Puff pastry

Method

1. 1 Boil the orange peel in three separate batches of water for about 3 hours total to remove bitterness. Drain and pat dry.
2. 2 Finely mince the boiled peel. In a mortar or bowl, beat it with sugar, butter, egg yolks, cream, and orange-flower water until completely smooth and uniform.
3. 3 Roll out puff pastry thinly. Line pattypans or muffin tins with the pastry. Fill each cup with the orange mixture, leaving the top open.
4. 4 Bake in a moderate oven (350°F) until golden and puffed, similar to cheesecake baking time. Alternatively, fry in lard if using a butterless crust.