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Blood orange caramel tart
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Vibrant blood orange caramel tart bursting with color and flavor.
Ingredients:
  • 200g (1 1/3 cups) plain flour
  • 125g unsalted cold butter, finely chopped
  • 24.00 gm icing sugar
  • Finely grated zest of 2 blood oranges
  • 1 egg yolk combined with 1 tbsp iced water
  • 8.80 gm vanilla extract
  • 6 blood oranges
  • 165g (3/4 cup) caster sugar
  • 50g (1/3 cup) plain flour
  • 75g (1/3 cup) caster sugar
  • 1 x 5g titanium-strength gelatine leaf
  • 4 egg yolks
  • 30g unsalted butter, chopped
Instructions:
  • Combine the flour, butter, sugar, half the zest, and a pinch of salt in a food processor until the mixture looks like breadcrumbs. Add the yolk mixture and vanilla, and process until the mixture just comes together. Shape the dough into a rectangle, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
  • Roll out the pastry on a lightly floured baking paper to a thickness of 4mm. Use it to line an 11cm x 34cm rectangular tart tin with a removable base, ensuring the pastry extends 5mm above the rim of the tin. Freeze the tin with pastry for 1 hour.
  • Preheat your oven to 180C. Line the pastry with baking paper, fill it with dried beans or rice, and bake on an oven tray for 15 minutes. Then, remove the paper and beans and continue baking until the pastry turns golden and dry, for about 15 more minutes.
  • In a pan, gently heat milk and vanilla until boiling. In a bowl, mix flour and sugar, then whisk in the hot milk until smooth. Return mixture to the pan and stir until thickened, cooking for an additional 3 minutes to eliminate the raw flour flavor.
  • Begin by soaking the gelatine in cold water for 5 minutes, then gently squeeze out any excess water. Next, whisk the yolks into the milk mixture and stir for 1 minute. Add the gelatine and stir until fully dissolved. Take the mixture off the heat and whisk in the butter and the rest of the zest. Cover the surface directly with plastic wrap and let it cool to room temperature.
  • Peel and remove white pith from 5 oranges, then slice the flesh into 5mm-thick rounds.
  • Fill a large bowl halfway with water. In a small pan, combine sugar and 60ml (1/4 cup) water. Simmer over medium heat until a golden caramel forms. Quickly dip the base of the pan into the bowl of water to halt the cooking process. Allow it to cool for 2 minutes, then gently drizzle enough caramel to lightly coat the base of the tart. Squeeze juice from half of the remaining orange into the pan with the caramel. Stir over low heat until smooth.
  • Spread the tart shell with pastry cream and arrange orange slices on top. Drizzle syrup over the tart and chill in the freezer for 10 minutes to set the caramel before serving.

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