Orange tartlets

Ingredients:

For the crust:

1 cup all-purpose flour
1/4 cup granulated sugar
1/2 cup unsalted butter, chilled and diced
1 egg yolk
1 tablespoon ice water (as needed)

For the filling:

1/2 cup freshly squeezed orange juice
1 tablespoon freshly grated orange zest
1/2 cup granulated sugar
3 large eggs
1/2 cup heavy cream
2 tablespoons cornstarch
1/4 teaspoon salt

Instructions:

In a food processor, combine the flour and sugar for the crust. Add the diced butter and pulse until the mixture resembles coarse crumbs.

Add the egg yolk and ice water, one tablespoon at a time, and pulse until the dough comes together.

Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 1 hour.

Preheat your oven to 350°F (175°C) and grease a tartlet pan or mini tart pans.

Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Cut out circles slightly larger than the size of your tartlet pans and press them into the pans, trimming any excess dough.

Prick the bottom of the crusts with a fork and refrigerate for another 15 minutes.

Bake the crusts in the preheated oven for 10-12 minutes, or until lightly golden brown. Remove from the oven and let them cool completely.

In a medium saucepan, whisk together the orange juice, orange zest, sugar, eggs, heavy cream, cornstarch, and salt for the filling.

Place the saucepan over medium heat and cook the mixture, whisking constantly, until it thickens and comes to a boil. Continue to cook for 2 more minutes, then remove from the heat.

Strain the filling through a fine mesh sieve to remove any lumps or zest.

Pour the filling into the cooled tartlet crusts and smooth the tops with a spatula.

Chill the tartlets in the refrigerator for at least 2 hours, or until the filling is set.

Before serving, you can garnish the tartlets with additional orange zest or whipped cream, if desired.

Enjoy your delicious homemade orange tartlets!