Blood orange tart
Indulge in a burst of citrus flavor with this Blood Orange Tart recipe. Made with a buttery crust and a creamy filling of zest-infused orange juice, heavy whipping cream, and a hint of corn flour, this delightful dessert promises a perfect balance of sweetness and tang. Perfect for any occasion!
- 14 Mar 2025
- Cook time 65 min
- Prep time 190 min
- 8 Servings
- 9 Ingredients
Blood Orange Tart is a delightful dessert perfect for any occasion. It combines the zesty and sweet flavors of blood oranges with a rich, buttery crust. Whether you’re a seasoned baker or a novice, this recipe is easy to follow and will impress anyone who takes a bite.
Ingredients:
Instructions:
1.1. Preheat your oven to 350°F (175°C).
1.2. In a large bowl, combine the all-purpose flour and diced cold butter. Use a pastry cutter or your fingers to blend the mixture until it resembles coarse crumbs.
1.3. Gradually add cold water, mixing with a fork until the dough starts to come together. Be careful not to overmix.
1.4. Gather the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
2.1. Once chilled, roll out the dough on a lightly floured surface to fit a 9-inch tart pan.
2.2. Carefully transfer the dough to the tart pan, pressing it into the bottom and up the sides. Trim any excess dough.
2.3. Use a fork to prick the bottom of the crust to prevent it from puffing up.
2.4. Line the crust with parchment paper and fill with pie weights or dried beans.
2.5. Bake in the preheated oven for 15 minutes. Remove the parchment paper and weights, and bake for an additional 10 minutes or until golden brown.
2.6. Allow the crust to cool completely.
3.1. In a medium saucepan, combine the heavy whipping cream, sugar, orange zest, orange juice, and corn flour.
3.2. Place the saucepan over medium heat and cook, stirring constantly, until the mixture starts to thicken and comes to a gentle simmer.
3.3. In a small bowl, beat the egg. Gradually add a few tablespoons of the hot mixture to the egg, whisking constantly to temper the egg and prevent it from curdling.
3.4. Slowly whisk the tempered egg back into the saucepan.
3.5. Continue to cook on low heat, stirring constantly, until the mixture is thick and smooth, about 5-7 minutes.
4.1. Pour the prepared filling into the cooled tart crust, spreading it evenly.
4.2. Let the tart cool to room temperature, then refrigerate for at least 2 hours or until set.
5.1. Once set, remove the tart from the fridge.
5.2. Optionally, garnish with additional orange zest or thin slices of blood orange.
5.3. Slice and enjoy your delicious blood orange tart!
Tips:
- Ensure all ingredients are at room temperature before you begin for better mixing and consistency.
- Use fresh blood oranges for the richest flavor and brightest color.
- Chill the tart dough for at least 30 minutes before rolling it out to make it easier to handle and to prevent it from shrinking during baking.
- Blind bake the crust with pie weights or dried beans to prevent it from puffing up.
- Strain the orange juice to remove any pulp or seeds for a smoother filling.
- Allow the tart to cool completely before serving to ensure the filling is set properly.
Your Blood Orange Tart is now ready to be enjoyed. This dessert is not just visually appealing but also bursting with flavor. Serve it chilled and savor the refreshing and tangy taste complemented by the buttery crust. Enjoy!
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 290kcal | 14% |
| Protein | |
| Protein 4.38g | 3% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 0.82g | 2% |
| Sugar 9g | 9% |
| Fat | |
| Fat 18g | 21% |
| Saturated 10g | 33% |
| Cholesterol 77mg | - |
| Vitamins | |
| Vitamin A 180ug | 19% |
| Choline 30mg | 5% |
| Vitamin B1 0.10mg | 9% |
| Vitamin B2 0.07mg | 5% |
| Vitamin B3 0.43mg | 3% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 20ug | 5% |
| Vitamin B12 0.09ug | 4% |
| Vitamin C 9mg | 10% |
| Vitamin E 0.27mg | 2% |
| Vitamin K 1.51ug | 1% |
| Minerals | |
| Calcium, Ca 24mg | 2% |
| Copper, Cu 0.06mg | 7% |
| Iron, Fe 0.45mg | 4% |
| Magnesium, Mg 14mg | 3% |
| Phosphorus, P 60mg | 5% |
| Potassium, K 110mg | 3% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 14mg | 1% |
| Zinc, Zn 0.40mg | 4% |
| Water | |
| Water 45g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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