Citrus Creme Tartlets

Pare the zest from the orange and julienne. Segment the oranges into a bowl, cover, and chill until needed.

Combine the sugar, cornflour, orange juice, and water in a saucepan and cook over a low heat until bubbling.

Remove from the heat and beat in the butter, one cube at a time, until incorporated. Beat in the egg yolks and eggs.

Cook over a low heat, stirring, for a few minutes until the curd is of dropping consistency.

Fill the tartlet cases with the curd and top with icing sugar, orange segments, and julienned zest.