BLOOD ORANGE TART
This citrus-y tart with a shortbread crust is made with colorful blood orange juice, zest, and slices for garnish.
Provided by Kim
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 4h50m
Yield 8
Number Of Ingredients 14
Steps:
- Lightly grease a 9-inch tart pan with a removable bottom.
- Combine flour, sugar, vanilla extract, and salt in a food processor. Pulse a few times to combine. Add cold butter and pulse several more times until the mixture resembles coarse sand; mixture will be very crumbly. 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. Use a fork to gently prick the bottom of the crust several times. Place crust in the freezer for 15 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove crust from freezer and place it on a cookie sheet. Line the crust with aluminum foil and fill with dried beans.
- Bake in the preheated oven until crust begins to turn golden brown, 20 to 25 minutes. Remove beans and aluminum foil. Return crust to the oven and bake until center of crust is set, 5 to 7 minutes more. Remove from oven and reduce heat to 325 degrees F (165 degrees C).
- Meanwhile whisk together sugar, cornstarch, and salt in a large heat-safe bowl. Mix in blood orange juice, eggs, egg yolk, and zest until smooth. Bring a pot of water to a low simmer. Place bowl with blood orange mixture over the pot of simmering water, making sure bowl does not touch water. Cook, stirring constantly, until mixture thickens enough to coat the back of a spoon, 5 to 10 minutes. Remove bowl from heat and stir in butter a piece at a time, ensuring each piece melts before adding the next. Pour custard mixture through a fine-mesh sieve into the prepared crust.
- 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.
- Chill tart for about 3 hours. Top with blood orange slices before serving.
Nutrition Facts : Calories 345.6 calories, Carbohydrate 44.6 g, Cholesterol 133.5 mg, Fat 17 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 9.9 g, Sodium 247.8 mg, Sugar 25.3 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Kambria Jordan
[email protected]This tart was a bit too tart for my taste, but I could see how others might enjoy it. The crust was very good, though.
RABBIL RAHAMAN
[email protected]The tart was very easy to make. The recipe was clear and concise, and the tart turned out beautifully. The filling was a perfect balance of sweet and tart, and the crust was flaky and golden brown.
RHB Gaming BOSS
[email protected]I'm not a big fan of blood oranges, but I was pleasantly surprised by this tart. The filling was tart and tangy, but not overpowering. The crust was flaky and buttery. Overall, it was a well-balanced and delicious dessert.
Sampija Harmony
[email protected]The blood orange tart is a delightful dessert. The filling is tart and tangy, and the crust is flaky and buttery. It's the perfect balance of sweet and sour.
Hussen Ahmed
[email protected]This tart was a bit too sweet for my taste, but it was still very good. The crust was flaky and buttery, and the filling was smooth and creamy.
Aghogho Obrirhe
[email protected]I made this tart for a potluck and it was a huge success. Everyone loved it! The tart was easy to make and it looked very impressive.
Chioma Njoku
[email protected]The blood orange tart was delicious! The filling was smooth and creamy, and the crust was flaky and buttery. I would definitely recommend this recipe.
Rita Louw
[email protected]This tart was a bit too tart for my taste, but my husband loved it. He said it was the perfect balance of sweet and sour. The crust was also very good.
Idrees shah
[email protected]The blood orange tart was a hit at my dinner party! Everyone loved the unique flavor of the filling. The crust was also very good, and held up well to the filling.
Yoongi Boi
[email protected]This was my first time making a blood orange tart, and it was surprisingly easy. The recipe was clear and concise, and the tart turned out beautifully. The filling was a perfect balance of sweet and tart, and the crust was flaky and golden brown. I w
William Evelyn
[email protected]I'm not a huge fan of blood oranges, but I was pleasantly surprised by this tart. The filling was tart and tangy, but not overpowering. The crust was flaky and buttery. Overall, it was a well-balanced and delicious dessert.
Kimberley Sandri
[email protected]This blood orange tart was a delightful treat. The combination of the tangy citrus filling and the buttery crust was divine. I followed the recipe exactly and it turned out perfectly. My family and friends raved about it!