Blood orange tart
Indulge in this delightful Blood Orange Tart featuring a buttery homemade crust and a tangy citrus filling. With a perfect blend of blood orange, lemon, and a touch of vanilla, this refreshing dessert is ideal for any occasion. Easy-to-follow steps guarantee a mouthwatering treat that will impress your guests!
- 18 Apr 2025
- Cook time 70 min
- Prep time 10 min
- 6 Servings
- 9 Ingredients
The Blood Orange Tart is a delightful dessert that offers a perfect balance of sweetness and tanginess. The vibrant color of blood oranges not only makes this tart visually appealing but also provides a unique citrus flavor that is accentuated by the rich, buttery crust. Whether you’re preparing this tart for a special occasion or simply to enjoy with a cup of tea, it’s a true treat that is sure to impress.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the butter (110g) and sugar (100g) until smooth and fluffy.
- Beat in the vanilla extract (4g).
- Gradually add the all-purpose white wheat flour (250g) and mix until the dough forms.
- Add the tablespoon of water (16g) to help bind the dough together.
- Press the dough evenly into the bottom and up the sides of a tart pan (preferably one with a removable bottom) to form the crust.
- Poke the bottom of the tart crust with a fork several times to prevent puffing up during baking.
- Bake in the preheated oven for about 15-18 minutes, or until the crust is golden brown.
- Remove from the oven and allow the crust to cool completely.
- In a medium saucepan, combine the orange juice (120g), lemon juice (63g), and egg yolk (16g).
- Cook over medium heat, stirring constantly, until the mixture thickens. This will take about 5-7 minutes.
- Once thickened, remove from heat and let it cool to room temperature.
- In a large mixing bowl, whip the heavy whipping cream (230g) until soft peaks form.
- Once the crust and filling are both completely cooled, spread the blood orange filling evenly over the tart crust.
- Gently spread or pipe the whipped cream over the blood orange filling.
5. Final Touches and Serving:
- Optionally, garnish with slices or zest of blood orange for an extra touch of flavor and visual appeal.
- Refrigerate the tart for at least 1 hour before serving to allow the flavors to meld and the filling to set.
- Slice and serve your delicious blood orange tart. Enjoy!
Tips:
- Use fresh blood oranges.: For the best flavor, use fresh, ripe blood oranges. They will provide a more vibrant color and richer taste compared to store-bought juice.
- Chill the dough.: After preparing the dough for the crust, chill it in the refrigerator for at least 30 minutes. This helps prevent the crust from shrinking while baking.
- Blind bake the crust.: To avoid a soggy bottom, blind bake the crust for 10-15 minutes before adding the filling. Use pie weights or dried beans to keep the crust flat.
- Temper the yolk.: To prevent the yolk from curdling when mixing with the citrus juices, temper it by slowly whisking in a small amount of the hot mixture before combining it fully with the rest.
- Whip the cream properly.: Ensure the heavy whipping cream is cold and use a cold bowl and whisk to achieve the best volume and consistency when whipping it.
In conclusion, the Blood Orange Tart is a stunning and delicious dessert that brings together the flavors of fresh citrus and a rich, buttery crust. With careful preparation and attention to detail, you can create a tart that is as beautiful as it is tasty. Enjoy every bite of this delightful treat, and don’t forget to share it with loved ones. Happy baking!
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 510kcal | 25% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 50g | 15% |
| Fiber 1.34g | 4% |
| Sugar 20g | 20% |
| Fat | |
| Fat 30g | 36% |
| Saturated 18g | 58% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 310ug | 34% |
| Choline 40mg | 7% |
| Vitamin B1 0.15mg | 13% |
| Vitamin B2 0.10mg | 8% |
| Vitamin B3 0.70mg | 4% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.12ug | 5% |
| Vitamin C 10mg | 11% |
| Vitamin E 0.59mg | 4% |
| Vitamin K 2.65ug | 2% |
| Minerals | |
| Calcium, Ca 44mg | 3% |
| Copper, Cu 0.11mg | 12% |
| Iron, Fe 0.65mg | 6% |
| Magnesium, Mg 20mg | 5% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 150mg | 4% |
| Selenium, Se 11ug | 20% |
| Sodium, Na 15mg | 1% |
| Zinc, Zn 0.66mg | 6% |
| Water | |
| Water 60g | - |
| * 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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