With a burst of fresh citrus flavour, this creamy curd pairs so well with a crumbly tart base. I decided to pair the orange with fresh rosemary which adds a nice earthy flavour to the bite and balances out the pop of flavour you get from the orange liquor!
To a pot add the orange juice, orange zest, lemon juice and 3/4th of the sugar, cover with a lid and bring to a boil Add the eggs to a seperate bowl, along with the cornstarch and 1/4th of the sugar and whisk well to combine Once the orange juice mixture comes to a boil, take it off the heat and slowly add it to the egg mixture Whisk properly till incorporated The bowl will now have all the ingredients except the butter and orange liquor(if using) whisked in Keep an ice water bath ready in a separate bowl Take the egg+orange mixture and add it back to the pot Turn on the heat to medium and continuously whisk the mixture Bring it up to a boil so the starch can cook out, keep whisking continuously so that the eggs don't cook too much Once you see bubbles, keep whisking and let the mixture boil for 30 seconds Take it off the heat and place the pot over the ice water bath you prepared Whisk in the orange liqueur Slowly whisk in the butter about 1/2 a tablespoon at a time You can use a stick blender to add the butter as well Add 1/2 a tablespoon and whisk/blend and repeat till all the butter is used up It's important to whisk in the room temperature butter in the hot mixture. In case the curd splits while you're whisking the butter, don't worry ,just blend it in a food blender and it'll be nice and smooth again! Pour into your cooled tart shells and refrigerate, the curd will set up in a few hours Spiked Orange Curd
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Follow the link for the tart shell recipe: https://www.instagram.com/tv/CL8nQ9xjpkm/?utm_source=ig_web_copy_link
