Orange Curd Tarts
- 1 package piecrust mix (for 2 crusts) 1/4 cup finely chopped pecans 1/3 cup cold water
- 1 cup sugar 2 teaspoons cornstarch 1 tablespoon finely shredded orange peel (set aside)
- 1/3 cup orange juice 1 tablespoon butter, cut up 3 beaten eggs
- small orange peel curls (optional)
Lightly grease thirty-two 1 3/4-inch muffin cups; set aside. In a small bowl stir together piecrust mix and pecans. Add cold water and stir until moistened and dough holds together. Divide dough in half.
2 On a lightly floured surface, roll half of the dough at a time into a 10 1/2-inch square; trim to a 10-inch square. Cut each square into sixteen 2-1/2 inch squares. Fit squares into muffin cups, pleating sides and leaving corners standing up slightly.
3 For filling, in a medium saucepan combine sugar and cornstarch. Add orange juice and butter. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir about half of the juice mixture into beaten eggs. Return egg mixture to saucepan. Remove from heat. Stir in finely shredded orange peel.
4 Spoon about 2 teaspoons orange filling into each pastry-lined muffin cup. Bake in a 350 oven for 18 to 20 minutes or until filling is set and crust is light brown. Cool tarts in pans on wire racks for 20 minutes. Carefully transfer tarts from pans to wire racks and cool completely. If desired, garnish each tart with a small orange peel curl just before serving.