Maybe it's weeks on end of stay-at-home orders, but I'm craving SUN! Funny, for
a homebody girl who loves the indoors and isn't much for beach vacations, boy
would I love a chaise lounge chair in the sun right now. I'm longing for
sunshine and bright, sunny flavors alike.
*this recipe is sponsored by my longtime friends and partners at
Imperial Sugar
♥
These Orange Curd Tartlets fit the bill! A cream cheese pastry crust filled with
a thick, tart, and sweet homemade orange curd - each one is a two-bite burst of
sunshine. (OK...maybe Jack and Mr. E would call them one-bite wonders.)
One majorly awesome note here is that each element can be made in advance. The
curd can be made a week ahead and the shells the day before assembly.
The curd starts with eggs, sugar, orange, and butter. I mean...
...don't you want to dive into the bowl? At this point, you'll refrigerate the
curd for at least 30 minutes. If storing longer, just let it sit out a bit
before filling the shells.
Making the shells couldn't be easier. You'll need only three ingredients - cream
cheese, butter, and flour. That's it. Roll into balls and place in a mini muffin
tin.
I used the back of a citrus reamer to press the dough into the cups. You can use
the end of a thick wooden spoon, a drink muddler, or just your fingers.
Bake the shells, cool, then fill with the curd.
The only topping needed is a dusting of Imperial Sugar confectioners powdered
sugar. Voila!
I'm sharing my recipe over on
Imperial Sugar today! Go get it and treat yourself to a little sunshine! ♥
