Orange curd mini tarts

Method

1. For the curd, measure out 100ml orange juice – you may not need all the juice you have. Combine the orange zest, juice, butter and sugar in a heatproof bowl. Put over a saucepan of simmering water (don’t let the water touch the base of the bowl) and allow the butter to melt, stirring occasionally. Loosely beat the egg and egg yolk, add to the warm butter mixture and whisk over the heat for around 5 minutes until the curd is glossy and thickened. Remove the bowl from the heat and leave to cool (if you have a thermometer, remove from the heat when it reaches 80-82°C). Divide between piping bags or sealable freezer bags and refrigerate or freeze.
2. Put the mascarpone into a mixing bowl. Use a spatula to beat the icing sugar and vanilla into the cheese (which will become slack). Divide between piping bags or sealable freezer bags and refrigerate or freeze.
3. If you’ve frozen the fillings, when you’re 8-12 hours away from assembling the tartlets, defrost a bag of curd and a bag of mascarpone in the fridge. When ready, snip the piping bag ends or a small corner from the bags. Squeeze about 1 tsp of curd into the base of each tart shell and add a good splodge of mascarpone. Use a small fine sieve to add a dusting of fruit powder, if you like.
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