Blood Orange Tart

blood orange dessert, blood oranges

Blood oranges are still in season and I intend on taking full advantage of that. I’ve made a beautiful and easy citrus Salad featuring blood oranges and now it was time for a dessert. 

 

Blood oranges

I decided to make a tart, because I haven’t shared a recipe for one and Hussein and I love a good fruit tart 🙂 

For the crust, I used a really simple recipe, that I had on a flash card (when I was memorizing recipes from MasterChef). I believe it was from the May 2014 issue of Food Network Magazine. 

For the curd, I used Ina Garden’s recipe for lemon curd and subbed for blood orange juice 🙂 I like her recipe best, because it is fool proof! 

I also decided on a whipped cream topping 🙂 

blood orange tart recipe, blood orange dessert

 

I made some sugar curls for extra garnish 😛

Here is my recipe: 

4.7 from 3 reviews
Blood Orange Tart
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
Tart Crust
  • 8 tablespoons unsalted butter, melted
  • 3 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1¼ cups all purpose flour
  • ½ teaspoon vanilla extract
Blood Orange Curd
  • 8 tablespoons unsalted butter, at room temperature
  • 1¼ cups granulated sugar
  • 4 large eggs, at room temperature
  • ½ cup blood orange juice
  • 1 tablespoon fresh lemon juice
  • ½ tablespoon lemon zest
  • ½ teaspoon salt
Topping
  • 2 cups heavy whipping cream
  • 1 teaspoon lemon zest
Instructions
Tart Crust
  1. Preheat oven to 350 degrees
  2. Spray 9 inch tart round with non stick spray
  3. In a bowl, mix together melted butter, flour, sugar, salt and vanilla extract until a dough forms.
  4. Press the dough into the tart pan and use a measuring cup to help push the dough into the sides of the pan.
  5. Allow the dough to rest in the refrigerator for 30 minutes.
  6. Once cooled, prick with a fork all over the surface of the crust.
  7. Bake for 25 minutes or until golden brown.
  8. Remove from oven and allow to cool completely.
Blood Orange Curd
  1. In a stand mixture, combine butter and sugar, until light and airy. Add in eggs, one at a time, mixing well in between each addition.
  2. Mix in the blood orange juice, lemon juice and zest and salt.
  3. Pour the mixture into a heavy bottom sauce pan and heat on medium-low heat stirring constantly for 10-12 minutes.
  4. Once the curd is thickened, remove from heat and allow it to cool at room temperature.
Whipped Topping
  1. Use an electric mixture to mix the heavy cream and lemon zest until thick and fluffy
Assembly
  1. Pour the blood orange curd into the cooled tart crust. Spread evenly
  2. Allow the curd to set in the crust for 10 minutes in the refrigerator.
  3. Top with whipping topping
  4. Enjoy 🙂

 

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