- Pastry base
- 150g Icing sugar
- 2 Egg
- 2 Egg yolks
- 1 Orange zest
- 500g Plain flour
- 250g Unsalted butter, soft
- 1x Pinch of salt
- Orange curd
- 400g Butter
- 300g Crème fraiche
- 4 Eggs
- 4 Egg yolk
- 8 Orange zest and juice
- 280g Caster sugar
- 2 Gelatine leaves
- 300ml Whipped cream
baked orange curd
Ingredients
Method
Mix eggs, yolks and sugar. Rub flour and butter together and then mix with eggs to form pastry.
Rest in fridge for 1 hour before using.
Roll out on non-stick baking mat to 5mm thickness then put on flat tray.
Cook at 200*c for 8-10 minutes until golden brown. Cut with metal rings and move onto clean tray. Allow to cool
Melt butter in Bain Marie and add all the ingredients except the gelatine and whipped cream.
Cook gently until thick then add gelatine and mix well
Sieve the mixture and fold in whipped cream.
Divide between the metal rings, filling to 3 quarters of the way up.
Chill well in fridge.
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