Terrace biscuits with blood orange curd

Name: Terrace biscuits with blood orange curd
Cook time: 45 min
Total time: 45 min
Yield: 15
Ingredients: 1 pack of (400 g) Shortcrust pastry (ready to roll out); 5 TABLESPOONS Whipped cream; 2 Egg Yolk; 2 Blood oranges; 2 TABLESPOONS + 65 g sugar; 1 TEASPOON Butter; 15 g Cornstarch; 7-10 Tbsp Flour; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 15

1 pack of (400 g) Shortcrust pastry (ready to roll out)
5 TABLESPOONS Whipped cream
2 Egg Yolk
2 Blood oranges
2 TABLESPOONS + 65 g sugar
1 TEASPOON Butter
15 g Cornstarch
7-10 Tbsp Flour
baking paper

Directions

1
Roll out the dough to a thickness of 3-4 mm on a lightly floured work surface. Cut out stars of different sizes (9, 7 1/2 and 6 cm). Place on 2-3 baking trays lined with baking paper. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 10 minutes. Whisk cream and 1 egg yolk.
2
Remove the cookies from the oven and spread them immediately. Let them cool down. Wash a blood orange, grate the peel. Mix peel and 2 tablespoons of sugar. For the cream squeeze oranges, measure 125 ml juice. Bring orange juice, 65 g sugar and butter to the boil. Stir starch with a little water until smooth. Stir into the boiling liquid, simmer for 2-3 minutes. Remove the pot from the heat. Whisk 1 egg yolk and fold into the cream.
3
Stir starch with a little water until smooth. Stir into the boiling liquid, simmer for 2-3 minutes. Remove the pot from the heat. Whisk 1 egg yolk and fold into the cream. Spread the cream in patches over the biscuits. Place 2-3 stars of different sizes on top of each other. Sprinkle with blood orange sugar