Step 1: Strain the Bitter Oranges in Verjuice Syrup, so that the syrup is separate from the oranges. You will be using the syrup in this recipe.

Step 2: Place a medium sized pot over a medium heat, add the butter and sugar and stir until the sugar has dissolved, then pour in the orange syrup.

Step 3: Once this mixture is well combined, pour in the egg yolks and continue to stir over the medium heat until the mix coats the back of a wooden spoon and has reached 84C to 86C.

Step 4: Remove from the heat and pass through a fine strainer. Place into a clean bowl and put the bowl into the fridge to cool and set.

Step 5: Preheat a fan forced oven to 220C.

Step 6: Place the pastry discs into a cup cake mould then line with baking paper and weigh down with baking beads.

Step 7: Place into the preheated oven and bake for 10-15 minutes or until the base is light golden brown. Remove the baking weights and continue to cook for a further 5 minutes.

Step 8: Remove from the oven and place the tart shells into a wire rack and set aside to cool.

Step 9: To serve, place 45gms of the Seville curd into each tart shell, top with orange zest