Blood Orange Tart

Blood Orange Tart

This colorful blood orange tart with a shortbread crust is loaded with citrusy flavor using both juice and zest in the custard and slices for garnish on top.

Preparation Time
35 mins
Cooking Time
45 mins
Total Time
1 hr 20 mins
Calories
346 Calories

Recipe Instructions

Step 1
Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
Step 2
Lightly grease a 9-inch tart pan with a removable bottom.
Step 3
Bake in the preheated oven until custard is set, 15 to 20 minutes. Allow tart to cool to room temperature before removing from pan, about 30 minutes.
Step 4
Chill tart for about 3 hours. Top with blood orange slices before serving.
Step 5
Make the crust: Pulse flour, sugar, vanilla, and salt in a food processor a few times to combine. Add cold butter and pulse several more times until mixture is very crumbly and resembles coarse sand.
Step 6
Pour mixture into the prepared tart pan; use damp hands to press crumbs together evenly along the bottom and up the sides of the pan to form a crust. Gently prick the bottom of the crust several times with a fork. Freeze crust for 15 minutes.
Step 7
Remove crust from the freezer and place it onto a baking sheet. Line the crust with aluminum foil and fill with dried beans.
Step 8
Bake in the preheated oven until crust begins to turn golden brown, 20 to 25 minutes. Remove beans and aluminum foil; continue to bake until the center is set, 5 to 7 minutes more. Remove from the oven and reduce the heat to 325 degrees F (165 degrees C).
Step 9
Make the filling: Bring a pot of water to a low simmer.
Step 10
While the water is coming to a simmer, whisk sugar, cornstarch, and salt together in a large heat-proof bowl. Whisk in orange juice, eggs, egg yolk, and orange zest until smooth.
Step 11
Place the bowl over the pot of simmering water, making sure it does not touch the water. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, 5 to 10 minutes. Remove from the heat and stir in butter, one piece at a time, ensuring each piece melts before adding the next. Pour filling through a fine-mesh sieve into the prepared crust.
Blood Orange Tart
Blood Orange Tart

Ingredients

  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 3 large eggs, lightly beaten
  • 1 cup blood orange juice
  • 2 tablespoons blood orange zest
  • 2 tablespoons unsalted butter, cut into 1/2-inch pieces
  • 1 large egg yolk, lightly beaten
  • 0.25 teaspoon salt
  • 0.5 teaspoon salt
  • 0.33333334326744 cup white sugar
  • 0.66666668653488 cup sugar
  • 0.5 cup cold unsalted butter, cut into 1/2-inch pieces
  • 1 medium blood orange, thinly sliced

Categories

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