Orange Curd Pastry Cups with Fruit

Instructions

To make the orange curd, place the Rhodes Quality Orange 100% Fruit Juice into a heat proof bowl along with the butter and the sugar.
Add the whole eggs and the egg yolks.
Whisk well to mix.
Place the bowl over a saucepan of simmering water.
Stir continuously until the mixture begins to thicken.
Switch to a whisk and continue to whisk over the low heat until the curd is thick and glossy.
Remove from the heat and add a few drops of orange essence to taste.
Transfer to a clean jar, cool and refrigerate overnight.
Unroll the Today Short Crust Pastry on a lightly floured surface.
Cut out 8 disks to fit the cups of a muffin tray
Spray a muffin tray with non-stick spray and line each cup with a circle of pastry.
Whisk the egg yolk with the water and brush the surface of the pastry with the egg wash, and prick the bottom with a fork.
Bake the pastry cups in and oven preheated to 180℃ for 20 minutes or until crisp and golden.
Remove from the pastry cups from oven and from the muffin tray and cool.
To assemble, fill each pastry cup with orange curd.
Decorate with the Rhodes Quality Fruit Cocktail and drizzle with a little Rhodes Quality Granadilla Pulp.
Serve immediately.

Cooking Tip - Make one large tart instead of individual cups

Product used- Rhodes Quality Orange 100% Fruit Juice
Rhodes Quality Fruit Cocktail, drained
Rhodes Quality Granadilla Pulp
Today Short Crust Pastry