This orange meringue tart is a delicious mini treat that’s perfect for serving at parties.
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!)
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
Ingredients
- 45 mini phyllo shells
For the orange curd:
- 2 whole large eggs
- 3 large egg yolks
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1 1/4 cup fresh squeezed orange juice
- juice of half a lemon
- 4 ounces unsalted butter, cubed and at room temperature
- optional: 2 drops orange food coloring
For the Grand Marnier Italian meringue:
- 1 cup granulated sugar
- 1/4 cup water
- 1 teaspoon Karo corn syrup
- 3 egg whites
- 3 tablespoons Grand Marnier
Instructions
To make the curd:
- 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.
- Whisk the orange juice, lemon juice and slurry into the egg mixture.
- Add the food coloring if using.
- 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.
- Remove from the heat and slowly whisk in pieces of the butter.
- Move the curd to a bowl and allow to chill in the refrigerator. It will continue to thicken as it cools.
- 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:
- In a stand mixer with the whisk attachment, whip the egg whites on medium speed until they form a stiff peak.
- While the egg whites are whisking, add the sugar, water and corn syrup to a medium saucepan and cover.
- 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.
- 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.
- 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:
- 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.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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Katie @ Blonde Ambition says
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 says
They look delicious! TFS :)
158 Main & JPD Blog says
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 says
Happy New Year!
Barbara @ Barbara Bakes says
A beautiful dessert for the apocalypse or any time of year.
Whitney @ The Newlywed Chefs says
Hi Jen! These are too adorable and sound so delicious. I’ll have to bring them to our next shindig!
Terra says
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) says
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 says
These look amazing!!!
Barbara says
Do they need to be refrigerated..since they are for the next day?
Jennifer Farley says
Hi Barbara! Yes. For best results, I would refrigerate the curd and meringue, then pipe and torch the same day you’re serving. You can pipe and torch the meringue before chilling, but the shells will stay crisper if you hold off on adding the curd.