Orange Meringue Tarts with Grand Marnier ~ Savory Simple

A few weeks ago it suddenly dawned on me: the end of the world was approaching and I had no plans! This didn’t seem right so I decided to throw a small party on December 21, 2012 to perish in style with my best friends.  Before I could utter the word “apocalypse” this small party evolved into a large shindig with over 20 of my nearest and dearest crammed into the downstairs of our modest townhouse.  And of course I went completely overboard with the food.  One of the many desserts I prepared was my spiced candied orange peel.  Since this recipe only uses the peels and I didn’t want to waste the fruit, I also made orange curd tarts.

These Orange Meringue Tarts with Grand Marnier look pretty fancy but I saved a lot of time by purchasing pre-made phyllo shells from the grocery store.  Phyllo shells aren’t difficult to make from scratch but there’s no shame in cutting corners when you’re preparing a lot of food.  You can even buy pre-made curd for this recipe (but I think the homemade stuff is much tastier!)

Orange Curd ~ Savory Simple

I’m happy to say that we all survived the apocalypse! And the party was a blast. So tell me… did you do anything to celebrate surviving the Mayan apocalypse?

Orange Meringue Tarts with Grand Marnier ~ Savory Simple


Orange Meringue Tarts with Grand Marnier
Prep time
Cook time
Total time
Serves: 45 tarts
  • 45 mini phyllo shells
For the orange curd:
  • 2 whole eggs
  • 3 egg yolks
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1¼ cup fresh squeezed orange juice
  • juice of half a lemon
  • 4 ounces (1 stick) unsalted butter, cubed and at room temperature
  • optional: 2 drops orange food coloring
For the Grand Marnier Italian meringue:
  • 1 cup sugar
  • ¼ cup water
  • 1 teaspoon Karo corn syrup
  • 3 egg whites
  • 3 tablespoons Grand Marnier
To make the curd:
  1. In a medium saucepan, whisk eggs, egg yolks and sugar together until smooth. Whisk the corn starch together with a bit of the orange juice to create a slurry.
  2. Whisk the orange juice, lemon juice and slurry into the egg mixture.
  3. Add the food coloring if using.
  4. Continue to whisk over medium heat until thick, 10-15 minutes. It should be the consistency of pudding. Make sure the whisk hits the bottom of the pot to keep the bottom from burning. This is less likely to happen if you use a heavy bottom saucepan.
  5. Remove from the heat and slowly whisk in pieces of the butter.
  6. Move the curd to a bowl and allow to chill in the refrigerator. It will continue to thicken as it cools.
  7. Store extra curd in the refrigerator with plastic wrap pushed directly against the curd to prevent a skin from forming.
To make the Italian meringue:
  1. In a stand mixer with the whisk attachment, whip the egg whites on medium speed until they form a stiff peak.
  2. While the egg whites are whisking, add the sugar, water and corn syrup to a medium saucepan and cover.
  3. Bring the sugar to a boil. Remove the lid from the pan once steam has formed on the sides (this will prevent the sugar from crystalizing.) Insert a candy thermometer and cook the sugar until it reaches 235-240 degrees F, also known as the soft ball stage.
  4. Once the egg whites have reaches a stiff peak, turn the speed to low and carefully pour the sugar syrup down the inside of the mixer and into the meringue. Don't pour too quickly or the eggs will cook.
  5. Whip the meringue on high speed until it comes back to room temperature. Slowly add the Grand Marnier, 1 tablespoon at a time.
Assemble the tarts:
  1. Scoop approximately 1 teaspoon of orange curd into each fillo cup. Use a piping bag with a tip or a plastic bag with the corner snipped off to pipe the Italian meringue on top of each tart. Use a culinary torch to brulee the top of each tart.
This recipe will yield some extra meringue. Use it to make meringue cookies! Pipe the mixture onto a baking sheet lined with parchment paper and bake at 200 degrees for 2 hours.


More Tart Recipes:

  • Jen L / Tartine and Apron Strings

    Desserts with booze for the end of the world? Awesome…! Gotta exit with a bang! LOL! Your tarts look superb, much like everything else in this blog! Happy holidays!

  • Chung-Ah | Damn Delicious

    I wish I could’ve crashed your party! And yes, no shame in cutting corners – they’re much needed this time of year! And these tarts are amazing – I’m having a potluck this weekend so I’m sure this will be making an appearance!

  • Mad Dog

    Beautiful tarts – Merry Christmas Jen :-)

  • movita beaucoup

    I spent the ENTIRE Mayan apocalypse wondering what you’d be eating.

    You did not disappoint.

  • sally @ sallys baking addiction

    End of the world party – so much fun! I went to a small party Friday night, but trust me… we didn’t enjoy anything as gorgeous and wonderful as these orange meringue tarts. They look SO perfect Jen – and yes, very very fancy! I’ve never made my own phyllo dough before and I usually just buy it to save time like you did. I want one of these for breakfast right now!

  • Lorraine

    Hehe yay for all surviving! To be honest, I made no plans for it whatsoever. Although it sounds like a good reason to party or bake! :D

  • Lan | angry asian

    thanks for having us over! we went to have pho prior, because it’s my favorite meal in the whole world and since it was supposed to end that night some time i figured it was only fair that i eat it before perishing with my broads.

    dw looooooved your cardamon cookies.

  • little kitchie

    you had me at grand mariner! these look adorable and delicious!

  • Valerie

    Thanks to several false positives showing up on a random computer scan, I spend the 21st in a state of blind panic. (I think I aged by at least two years…my own mini apocalypse?) :D I would have loved to have these meringue tarts on hand! So cute!!

  • Jackie @ Domestic Fits

    SO Gorgeous! I went to an Apocalypse Party, but it was on the 20th, you know, in case the world ended the morning of the 21st. Or the 21st, Europe time.

  • Laura (Tutti Dolci)

    What cute little tarts, I love the Grand Marnier!

  • Angie@Angie’s Recipes

    What a super idea! These filo pastry tartlets look marvelous!
    Merry Christmas!

  • Hayley @ The Domestic Rebel

    Yeah, I wouldn’t mind this being my last bite on earth. Looks awesome, Jen!

    Merry Christmas! Glad we didn’t perish three days ago :)

  • Patty

    I’ve never made orange curd-love the idea and will have to try! I’ll have to get back to you about surviving the apocalypse ;-) Merry Christmas Jen!

  • claire @ the realistic nutritionist

    These are so cute!!!

  • Katie @ Blonde Ambition

    Mmm, pretty much any kind of citrus curd is alright in my book!

    No end of the world parties here, but I love that you had one :) Sounds like fun!

  • Giovanna

    They look delicious! TFS :)

  • 158 Main & JPD Blog

    Those should be part of the emergency end-of-the-world kit in every home! It was dinner as usual at our end, with dinner guests so enjoying their respective company that we believe little serious conversation regarding “the end” took place. Better perish on a full belly, with friends and laughter than all alone, as you clearly know! Have a great New Year!

    • Jennifer Farley

      Happy New Year!

  • Barbara @ Barbara Bakes

    A beautiful dessert for the apocalypse or any time of year.

  • Whitney @ The Newlywed Chefs

    Hi Jen! These are too adorable and sound so delicious. I’ll have to bring them to our next shindig!

  • Terra

    Oh you are speaking my language! I love baking with booze:-) I have to say, this sweet treat would be perfect for any end of the world celebration:-) I made lemon curd for the first time this year, and loved making it! I need to make orange curd for sure now, sounds fantastic:-) Take care, Terra

  • Amy (Savory Moments)

    These little desserts look divine! I Iove citrus curd and the booze and crispy phyllo make it all sound really delicious!

  • Christina @ The Beautiful Balance

    These look amazing!!!