Orange Curd… Two Ways

Although orange season peaks right around late winter, we are still getting gorgeous local, organic oranges in South Florida. I love oranges, mostly peeled, no need to cook them or juice them, just fresh. They bring back tons of childhood memories, mostly from around Christmas time. We used to just eat oranges as a dessert after dinner.

So I had a basket full of oranges at home and decided to make curd with them and fill some tart shells. I topped the tartlets with organic blackberries (can you believe the size of those things?… beautiful!) and finished them with a little bit of fresh basil. Not a lot, just a little chiffonade for extra freshness. But I had extra orange curd and I couldn’t decide what to make with it.

I went to bed on Friday and woke up in the middle of the night thinking about orange creamsicles. “I bet I can make them with my orange curd!”. So I woke up the next day, whipped up some cream with a little vanilla bean and folded the curd into it. To be honest with you, I didn’t even measure the cream. I just eyeballed it. I was afraid that they might turn out icy and not creamy enough but I decided to give it a try and see what happened. And it worked! They are very, very creamy.

Orange Curd

200 grams organic fresh orange juice, strained (about 2 oranges)
250 grams sugar
6 organic eggs
Zest of those 2 oranges
30 grams organic unsalted butter, softened

Whisk together the orange juice, sugar, orange zest and eggs. Cook over a double boiler constantly whisking until the custard starts to coagulate which will be around 84 degrees Celsius.
Strain the curd through a fine sieve and cool over an ice bath. When the curd is cool but still feels lukewarm when you touch it, add the softened butter and whisk it in until it melts into the curd forming an emulsion.

Orange, Blackberry and Basil Tarts

Right after incorporating the butter into the curd and while this is still pretty liquid, pour it into the prebaked tart shells and refrigerate until it sets. Top with fresh organic blackberries and a little bit of basil chiffonade.

Orange Creamsicles

Whip 100 grams of heavy cream with half a vanilla bean (only use the seeds, that is). When it’s soft peak, add about half of the orange curd that remains after filling the tartlets and fold. But don’t fold completely because we want to create streaks of orange and white. Pipe this mixture into your shot glasses and insert an ice cream stick. Freeze.

To eat them, all you need to do is lightly warm the shot glass with your hands and the creamsicle will pop right out. So easy!

These recipes will be my entry for the Root Source Challenge: Eggs. I think the deadline is today. Hurry up!


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39 Responses to “Orange Curd… Two Ways”

  1. Helen says:

    These look great – I can feel orange curd afternoons coming on! Hx

  2. B says:

    Oranges after dinner are a healthy dessert (although some people think they are not good at night because they don’t allow you to sleep well- do you know anything about this?)and if they are good and fresh very delicious, but cooking and transforming them into these tartalettes and creamsicles are just too good! Feels like summer is coming…

  3. Aran says:

    helen- great afternoon treats, i promise!

    B- I have never heard that oranges late at night are not good for sleep. i cannot comment on it, who knows! i am also dreaming about summer, but not summer in florida, summer in Laga and Laida… summer in Florida is hell!

  4. WOW. I’m totally in awe. Your pictures are perfect.

    I made some orange curd over the weekend, but it doesn’t look as good as yours! What a great idea–creamsicles! I love it.

  5. mimi says:

    so jealous you still get to enjoy fresh oranges! your tartlets look beautiful topped with blackberries. the tart shells look so smooth and perfect. and creamsicles too?! genius! that’s one lucky kid! :)

  6. Veron says:

    love the look of the curd…so creamy. I need to start making tarts again. The season is soo ripe for it!

  7. Bridget says:

    I love the creamsicles! :)

  8. Best ice cream treat ever? Why the creamsicle, of course!

    Oh Aran, I wish I could make these right this minute! Fabulous!

  9. Dazzling work – that curd looks perfectly silky. And those berries!

    What a great and easy way to do the creamsicles. I love the flavor of citrus and especially the childhood memories of creamsicles. An inspiration all around. And your gorgeous son looks like he heartily approved!

  10. Dana says:

    YUM. Sometimes lemon curd is way too tart for me, but *orange* curd sounds amazing — I bet I could eat the entire bowl!

  11. Mobula says:

    Lo peor de todo no es tener las naranjas perfectas en el frigo, ni un restillo de base de tartaletas en el congelador, sino no encontrar las dichosas moras por estos lares….!!!!

    Los politos ya están en el congelador para mi enano y yo espero disfrutar de unas tartaletas de naranja esta misma noche.

    Besotes,

    Ana

  12. oooo gorgeous and so refreshing I’d say, might make these tarts at the weekend yum!!!!

  13. diva says:

    mmm..looks just amazing! check out those blackberries. amazing.

  14. ellen says:

    i’m about to go for a vacation in florida and am excited for all the fresh local produce. thanks for the inspiration!

  15. Lori says:

    Hmmmmm. What a great idea! The baby looks very pleased about your idea!

  16. Peabody says:

    The tart is lovely but I am really wanting the creamsicles! Oh how I love those things.

  17. ali, cane says:

    Ya sabes…que yo con las fotos me conformo, y luego…ya voy adivinando los ingredientes por intución.

    Hija mía, que presentaciones!!

  18. Aran says:

    Ali- Tranquila, que al final las fotos son lo que valen. Es una tarta de naranja que hice con una crema de naranja y con la crema que me sobro, hice unos polos con un poco de nata y vainilla. Riquisimo!

  19. cookworm says:

    I love your flavor combination of basil with the orange and blackberries! Those popsicles are adorable, too… I’ll have to try them once it warms up a bit. :)

  20. giz says:

    I was lucky enough to have a case of Honey Belles sent up to me this year – they would have made incredible curd but alas, they don’t last long enough

  21. Tartelette says:

    I a not a big fan of oranges in desserts but I a gladly convinced by the tarts and well if I can turn as cute as your sons with the popsicle..well then…I’m in! I just played around with rhubarb popsicles today too but they are setting right now….do we share the same brain?!!

  22. linda says:

    Love the way the blackberries look on top of the tartlet, very pretty!
    Next time I make curd, I’ll be sure to make some popsicles with it, they sound and look delicious!

  23. Orange curd sounds so delicious! The pops are an amazing idea!

  24. Astrid says:

    Beautiful and appetizing! How do you make such perfect tart crusts? Do you lift the dough after rolling and gently pat it into the tart ring, or do you cut a circle for the bottom and then a strip for the sides?

  25. Aran says:

    Thanks everyone for your nice comments! I wanted to take a moment to answer Astrid’s question because I get asked that question a lot. For tha tart shell, I roll my dough fairly thin about 1/8 to 1/4″. Then, I cut disks that are larger than my tart ring. Place the dough inside the tart ring and press lightly into it. Try not streching the dough too much. Cut the excess dough on the top with a paring knife and that’s it. I find that the trick to a perfect crust is to regrigerate it overnight before baking it. That makes a huge difference and I promise you it will not shrink when in the oven. I don’t even use pie weights or beans or anything! Straight from the fridge into the oven.

  26. Two absolutely stunning desserts. Love orange in just about everything.

  27. Gloria says:

    Looks really so nice, Im amazing, your blog is lovely Like so!!!! xxGloria (if you want visit me; http://www.canelakitchen.blogspot.com)

  28. That looks delicious, those berries are huge!

  29. Cakespy says:

    I love lemon curd, and so I think these recipes are perfect for me–the creaminess mingled with the tart citrus flavor…how very delicious! Your blackberries are making me yearn for summer (one thing I’ll say about the NW–killer strawberries and blackberries in the summer!), and the creamsicles–wow! They were one of my favorite treats growing up by the Jersey Shore–thank you for this option for more educated and discerning palates!

  30. i’ve never made orange curd, somehow i had it in my head that oranges weren’t acidic enough.

    i have to make up for a lot of lost time.

  31. Sophie says:

    Your food is so beautiful :)…oh, and I have to say, I’m also a big Anthropologie fan. :)

    Sophie
    Flour Arrangements

  32. Homemade creamsicles. How perfect! I haven’t had one in years. I’ll bet they’re dreamy!

  33. ciciuzza says:

    Wonderful! I definitively will try the orange curd! thank you for sharing

  34. The tarts look so perfect. Love basil in desserts.

  35. i have to admit I am not an expert in making dessert but I am tempted to try making your Orange, Blackberry and Basil Tarts!! looks so delicious! I love all the ingredients so I think I’d love this a lot!

  36. Kelly-Jane says:

    This is a classic, and so perfectly done!

  37. You’re a magician in the kitchen!!

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