A creamy sorrel curd on a shortbread crust made using Marigold margarine? YES PLEASE! Here’s the recipe.
4 large egg yolks, room temp
2/3 C granulated sugar
1/4 – 1/2 tbsp lemon zest*
1/3 fresh sorrel juice
1/4 tsp fresh fine thyme (optional)
6 tbsp marigold, cut into 6 pieces
*adjust to your taste
1/2 C marigold
1/4 C granulated sugar
1 C all purpose flour
1/2 tsp vanilla essence
- Bring water to a boil on high heat using a double boiler. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
- Add egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Whisk ingredients until completely blended and continue to whisk as the curd cooks. Cook until mixture becomes thick, about 10 minutes. If curd isn’t thickening, turn up the heat and constantly whisk. Constant whisking prevents the egg yolks from curdling.
- Remove pan from heat. Whisk marigold cubes into the curd. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.
- Cream butter and sugar together in the bowl of a stand mixer (or with a hand mixer). Add the vanilla and mix. Then, mix in the flour and salt.
- Refrigerate the dough for about 30 minutes. This will make it easier to press into the pans. 3. Press the dough into mini tart pans.
- Bake the crusts at 300°F / 150°C for approximately 15 minutes or until golden.
- Once tart crusts are completely cooled, carefully pop them out of the pans.
- Spoon lemon curd evenly into the crusts and spread it with the back of a spoon to fill each crust.
- Top mini tarts however you’d like – we used dried sorrel petals and meringue.