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For the Orange Curd
- 125g butter, cut into cubes
- 5 eggs
- 125ml orange juice
- 25ml lemon juice
- 10g cornflour
- 180g caster sugar
- 500g natural yoghurt, drained
- 1 orange, cut into segments
- 1 punnet blueberries
- 1 orange, sliced & dehydrated
- 30g icing sugar
- 1 egg yolk
- 240g plain flour
- ½ tsp salt
- 200g cold butter coarsely grated
For the Orange Curd
Combine the eggs, cornflour, sugar and juices and whisk together in a saucepan and cook over a low heat until thick. Add the butter and whisk until melted. Pour into a bowl or storage container and allow to cool. (Keeps in the fridge for 1 week)
For the Pastry
Sift the flour, icing sugar and salt together. Rub in butter and add the egg yolk. Wrap in plastic film and chill for about ½ hour. Roll out about 3mm thick and place in tart case. Rest and blind bake at 175°C until golden. Remove and allow to cool. Fold together the curd and drained yoghurt and place into the baked tart shell. Sprinkle over blue berries and dehydrated orange slices. Dust with icing sugar and serve immediately with fresh orange segments.