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Spiked Orange Curd Tart

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!

Spiked Orange Curd

Print Recipe
Serves: 10-15 small sized tarts Cooking Time: 20 minutes


  • 1/2 cup freshly squeezed orange juice /114g
  • 1.5 tablespoons lemon/lime juice/25g
  • 2 eggs
  • 1/2 cup sugar/ 100g
  • 4 teaspoons cornstarch/ 10g
  • 1 teaspoon orange zest
  • 1/3rd cup+ 2 tablespoons unsalted butter/ 100g (at room temperature)
  • Optional: Spike your curd with Orange liquor! It makes it even more delicious!
  • I added 2 tablespoons of Cointreau



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

Follow the link for the tart shell recipe:

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