Some left-over pastry from a tarte au citron, newly acquired dinky silicon tart cases — I quickly improvised these charming little tartlets with ingredients I had to hand. Makes six tiny tarts or four larger ones. You could of course use lemons instead of orange, adding a bit more sugar.
For pastry, see my tarte au citron recipe. You will have some left over as the recipe makes enough for two or three full-size tarts. It freezes very well.
1 large orange or 2 small ones
1 tbs cream or milk
1 tbs sugar
1 egg and 1 egg yolk
candied peel and/or icing sugar to decorate
Preheat the oven to 170C. Roll out the pastry and use it to line your tart tins. Line each with a small piece of greaseproof paper and add some baking beans. Bake for 10 minutes till very lightly coloured. Remove the beans and bake for another 3-4 minutes. Remove from the oven.
Meanwhile, make the filling: finely grate the orange zest and put it in a small pan. Squeeze the juice and measure 80 ml of it. If there isn’t enough, you can add some cream or milk. Pour into the pan with the zest and bring to the boil. Meanwhile, whisk the egg and egg yolk with the sugar in a small bowl. When the juice boils, pour it onto the eggs, whisking all the time.
Carefully pour the filling into the tart shells and return to the oven for 15-20 minutes. The filling should be only just set. Allow to cool to room temperature and decorate with candied peel and/or icing sugar. These should be eaten the day they are made.