Super-simple orange curd tarts

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While lemon curd tarts make a regular appearance on the dessert tray, these orange versions are a delicious alternative to enjoy for afternoon tea or to serve up to guests for a special occasion. Not only are they lovely and light and zesty, but they’re also super easy to make with ready-made tart shells eliminating the need to toil away making pastry from scratch.

The curd itself is simple to whip up and is ready in under 10 minutes, so all you have to do after that is sit back and wait for it to set in the fridge. Once you’ve made the curd, you can use it for plenty of other things besides tarts. Try filling cannoli shells with curd and whipped ricotta, or use a pastry bag to pipe the curd into the centre of orange and poppy muffins. If you’re going to make the tarts, try serving them with a few berries on top for a pretty finish.


  • 2 eggs
  • 2 egg yolks, extra
  • 3/4 cup (165g) caster sugar
  • 1/3 cup (80g) chilled unsalted butter
  • 2 oranges, zested, juiced
  • 12 ready-made tart shells
  • Mixed berries, to serve


  1. Whisk eggs, yolks and sugar in a pan off the heat until well combined.
  2. Place pan over very low heat. Add butter, zest and juice. Whisk continuously for 3-4 minutes until thickened. Strain through a sieve into a bowl. Cool. Cover and put in refrigerator to set.
  3. Just before serving, fill tart shells with curd. Top with mixed berries. Serve immediately.


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