
250g plain flour
20g caster sugar
125g butter
Orange zest
Orange juice to bring the pastry together
Method
- Rub butter and flour together.
- Add sugar and orange zest.
- Use the orange juice to bring the pastry together.
- Knead the pastry.
- Roll out to 4mm thin and cut out rounds and fit them into a muffin tin. I used a flower shaped cutter. Prick the pastry all over.
- Place the muffin tin and pastry into the fridge for 30 mins.
- If you have baking beans line the cases with baking parchment and add the baking beans. Bake for 10 minutes in the oven at 180C.

For the orange curd
110g caster sugar
160ml orange juice
2 tablespoons water
75g unsalted butter
2 yolks (save the whites for the meringue)
2 tablespoons cornflower
Method
- Melt the sugar and cornflower in a pan.
- Gradually stir in the orange juice until smooth.
- Cook stirring until the mixture thickens then take off the heat and stir in the butter and yolks.
- Cool and then pour into the cooked pastry cases.
- Place in the fridge for an hour to set.

Two egg whites
110g caster sugar
Method
- Beat whites until there are soft peaks
- Gradually combine sugar.
- Pipe the meringues onto the tarts.
- Bake at 220C for 3 minutes.

I am also adding this to the #citruslove blog hop currently being hosted by mis pensamientos.