• 1/2 cup butter (113 grams/ 8 tbsp)
  • 1/3 cup castor sugar
  • 1 large egg yolk
  • 1 + 1/4 cups all purpose flour
  • zest of one orange

ALMOND CREAM (Recipe adapted from recipe by chef Neha Lakhani)

  • 1/2 cup ground almonds
  • 1/2 cup powdered sugar (icing sugar)
  • 1 egg
  • 2-3 drops of almond extract


  • 1/2 cup fresh orange juice
  • 2 eggs
  • 1/4 cup granulated sugar
  • 1 tsp corn flour
  • zest of one orange
  • 2 tablespoons butter


  • To make the base of the tart, pre-heat the oven to 190C
  • In a bowl, cream butter and sugar.
  • Beat in the egg-yolk
  • Mix in flour and beat until the dough begins to come together.
  • Knead the dough and divide into two equal halves. Wrap them with plastic wrap individually and chill in the freezer for 15 minutes or until the dough is firm.
  • Roll out the dough and line the tart tins with the rolled out dough. Chill in the freezer for another 15 minutes.


  • To make the almond cream, combine all the ingredients together.
  • Pour the almond cream on chilled tart shells and bake for 30-35 minutes at 190C or until the almond cream puffs up and the tart shell is golden-brown 


  • To make the orange curd, mix orange juice, eggs, sugar and corn flour in a saucepan. 
  • Bring the sauce pan to medium heat and whisk continuously. Cook until the curd begins to thicken and coats the back of spoon. Bring it off the heat and mix in butter and orange zest. Chill completely. 
  • Top the tarts with cooled orange curd and let the tarts chill in the fridge for at-least 10-15 minutes before serving