Blood orange mousse tartlets

Method

1. First of all, make the orange curd. Grate the zest from 2 of the oranges and place it in a bowl with 2 tablespoons of the orange juice and the lemon juice.

2. Beat in the sugar, egg and egg yolk. Place in a heavy-bottomed pan over a moderate heat, adding butter little by little and stirring constantly, until thick. Do not allow the mixture to boil or the egg will simply scramble.

3. Pour into a ceramic bowl and cover with cling film. Pierce a few times so that steam escapes but a skin does not form on the surface. Cool and then refrigerate until cold.

4. Set the oven to 225°C/gas 8. Score the surface of the unzested blood oranges by cutting just through the skin from top to bottom a few times around the fruit - this will make it easier to eat when cooked. Make 8 thin but pretty slices from the centre of the oranges.

5. Line a baking sheet with baking parchment and butter generously. Cut the pastry into four rounds about 1cm larger than the orange slices. Place on the baking sheet. Place a slice of orange in the middle of each pastry. Place the other four slices directly on the baking paper. Sprinkle sugar over the surface of all the orange slices.

6. Drizzle the orange slices without pastry with one tablespoon of the whisky.

7. Bake the tarts for 8-10 minutes or until golden and puffed. Remove the tarts to a wire rack to cool. Return the remaining orange slices to the oven for a further 10 minutes to caramelise. Remove from the oven and cool.

8. Beat the cream until quite stiff, and then beat in the remaining whisky. Beat the blood orange curd into the cream to make a mousse.

9. To serve, place pastries on a plate. Top with mousse. Garnish with caramelised orange slices.