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.
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 🙂
I made some sugar curls for extra garnish 😛
Here is my recipe:
- Tart Crust
- 8 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- 1 teaspoon salt
- 1 1/4 cups all purpose flour
- 1/2 teaspoon vanilla extract
- Blood Orange Curd
- 8 tablespoons unsalted butter, at room temperature
- 1 1/4 cups granulated sugar
- 4 large eggs, at room temperature
- 1/2 cup blood orange juice
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon lemon zest
- 1/2 teaspoon salt
- 2 cups heavy whipping cream
- 1 teaspoon lemon zest
- Preheat oven to 350 degrees
- Spray 9 inch tart round with non stick spray
- In a bowl, mix together melted butter, flour, sugar, salt and vanilla extract until a dough forms.
- Press the dough into the tart pan and use a measuring cup to help push the dough into the sides of the pan.
- Allow the dough to rest in the refrigerator for 30 minutes.
- Once cooled, prick with a fork all over the surface of the crust.
- Bake for 25 minutes or until golden brown.
- Remove from oven and allow to cool completely.
- 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.
- Mix in the blood orange juice, lemon juice and zest and salt.
- Pour the mixture into a heavy bottom sauce pan and heat on medium-low heat stirring constantly for 10-12 minutes.
- Once the curd is thickened, remove from heat and allow it to cool at room temperature.
- Use an electric mixture to mix the heavy cream and lemon zest until thick and fluffy
- Pour the blood orange curd into the cooled tart crust. Spread evenly
- Allow the curd to set in the crust for 10 minutes in the refrigerator.
- Top with whipping topping
- Enjoy 🙂