Tangelo tartlets
<p>A great dinner party always ends with something sweet, without everyone leaving feeling sick and overfull.</p>
<p>These little tartlets are a great option. You get all the satisfaction of a delicious dessert, without feeling like you need a lie-down.</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>4 egg yolks</li>
<li>½ cup caster sugar</li>
<li>½ cup freshly squeezed tangelo juice</li>
<li>3 tablespoons freshly squeezed lemon juice</li>
<li>50g butter, cut into cubes</li>
</ul>
<p><em>Tarts</em></p>
<ul>
<li>250g sweet shortcrust pastry</li>
<li>Fresh blueberries or raspberries, to garnish</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<p>1. Whisk the egg yolks with caster sugar in a medium-sized glass or metal bowl, until the egg yolks are pale.</p>
<p>2, Whisk in the tangelo and lemon juice. </p>
<p>3. Sit the bowl above a pot of gently simmering water (or use a double boiler) – but make sure the bottom of the bowl does not touch the water – and stir the mixture continuously with a wooden spoon until it has thickened enough to lightly coat the back of the spoon. This will take about 10 minutes.</p>
<p>4. Whisk in the cubes of butter, bit by bit. This makes the curd nice and glossy.</p>
<p>5. Pour into a bowl and set aside in the fridge to cool before using (it will thicken as it cools).</p>
<p>6. To make pastry shells, preheat the oven to 200°C. Roll out the pastry to about a 2mm thickness and use a cookie cutter to cut out rounds about 8cm in diameter. Press each piece of pastry into each hole of a 12-hole medium muffin pan – the pastry should come about halfway up the sides.</p>
<p>7. Line each tart shell with a square of baking paper – scrunch the paper up first, then unfold it to line the pastry. Fill each tart shell with dried beans or rice, then bake blind for about 10 minutes.</p>
<p>8. Remove the baking paper and beans or rice, then return the tart shells to the oven to bake for a further 5-6 minutes until golden. Set aside to cool before carefully removing.</p>
<p>9. To assemble the tartlets, use a teaspoon to spoon the tangelo curd into each pastry shell. Place in the fridge to set for at least a few hours (the tarts can be made in advance).</p>
<p>10. Garnish with berries just before serving.</p>
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<p><em>Written by Nadia Lim. First appeared on</em> <a href="http://www.stuff.co.nz/life-style/food-wine/72841184/recipe-tangelo-tartlets"><span style="text-decoration: underline;"><em><strong>S</strong><strong>tuff.co.nz</strong></em></span></a></p>
<p><strong>Related links:</strong></p>
<p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/12/watermelon-and-snow-pea-salad-with-marinated-feta/">Watermelon and snow pea salad with marinated feta</a></strong></em></span></p>
<p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/12/apple-and-blueberry-yogurt-bars/">Apple and blueberry yogurt bars</a></strong></em></span></p>
<p><span style="text-decoration: underline;"><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/pecan-pie-recipe/"><em><strong>Pecan pie</strong></em></a></span></p>
