Whole Wheat Lemon Curd Tarts with Oranges

Steps

1. Make the crust: whisk the whole wheat flour, 90 g of the all-purpose flour, 40 g of the sugar and 3 g of the salt in a bowl. Set the remaining 10 g of all-purpose flour aside for rolling.
2. Rub 200 g of the cold cubed butter into the dry mixture until pea-sized pieces remain.
3. Drizzle in the ice water, tossing with a fork until the dough holds together when squeezed. Divide it in half, flatten into two disks, wrap and chill for 1 hour.
4. Heat the oven to 400°F (200°C). Dust the counter with the reserved 10 g of all-purpose flour, roll each disk to an 11-inch round and press into two 9-inch tart pans with removable bottoms. Trim the edges, prick the bottoms and freeze for 15 minutes.
5. Line each shell with parchment and fill with pie weights or dried beans. Bake 20 minutes, remove the parchment and weights, then bake 10 to 12 minutes more until deep golden and crisp. Cool the shells on a rack for 30 minutes.
6. Make the curd: in a medium saucepan, whisk the remaining 250 g of sugar, the cornstarch, the lemon zest and the remaining 1 g of salt. Whisk in the eggs until smooth, then the lemon juice.
7. Cook over medium-low heat, whisking constantly, for 8 to 10 minutes until thick enough to coat a spoon and the curd reaches at least 160°F (71°C).
8. Take the pan off the heat and whisk in the remaining 120 g of butter, a few pieces at a time, until glossy. Strain the curd through a fine sieve.
9. Pour half of the curd into each cooled shell and smooth the tops. Chill uncovered for at least 3 hours until set.
10. Just before serving, lay the orange rounds overlapping on top of each tart and scatter with the mint leaves. Cut each tart into 6 slices.