Almond Pastries with Orange Curd - Mandelmusslor med apelsincurd

ALMOND PASTRIES WITH ORANGE CURD

Mandelmusslor med apelsincurd

40 pastries

Shells:

0.6 cup almonds, 

skinned and chopped

7 oz room-tempered butter

0.8 cup sugar

1 egg yolk

2.2 cups flour

some melted butter

Orange curd:

0.4 cup fresh orange juice

2 tablespoons fresh lemon juice

2 tablespoons grated orange zest

0.6 cup sugar

4 egg yolks

2.6 oz butter

For serving:

whipped cream

Preheat oven to 392F.

Stir butter and sugar together. Add almonds, egg yolk and 2 cups of the flour and work to a dough. Add remaining flour and store cold for 1 hour.

Brush aluminum pastry tins with melted butter and press out the dough in them. Bake just below the middle of the oven for about 10 minutes. Watch them carefully. Allow to cool slightly before gently unmoulding (I've invented lots of new foul words when they've broken on me ...).

Bring orange juice, lemon juice, orange zest and sugar to a boil. Beat the egg yolks in a bowl and pour on the juice while stirring. Pour back in the saucepan and heat while stirring until the creme thickens. Remove from heat and add the butter in pieces. Stir until melted. Allow to cool completely.

Spoon the curd into the pastry tins and top with a dab of whipped cream.

Enjoy!

Bella