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Blood Orange Tart
Blood Orange Tart
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Prep Time:
35 minutes
Cook Time:
45 minutes
Total Time:
305 minutes
Vibrant blood orange tart with zesty custard and juicy slices on a buttery shortbread crust.
Ingredients:
  • 1 cup all-purpose flour
  • 0.33333334326744 cup white sugar
  • 1 teaspoon vanilla extract
  • 0.5 cup cold unsalted butter, cut into 1/2-inch pieces
  • 0.66666668653488 cup sugar
  • 2 tablespoons cornstarch
  • 0.25 teaspoon salt
  • 1 cup blood orange juice
  • 3 large eggs, lightly beaten
  • 1 large egg yolk, lightly beaten
  • 2 tablespoons blood orange zest
  • 2 tablespoons unsalted butter, cut into 1/2-inch pieces
  • 1 medium blood orange, thinly sliced
Instructions:
  • Prepare the 9-inch tart pan by giving it a light coating of grease.
  • Create the crust by pulsing flour, sugar, vanilla, and salt in a food processor until combined. Add cold butter and pulse until mixture is crumbly like coarse sand.
  • Transfer the mixture into the tart pan and evenly press crumbs along the bottom and up the sides to form a crust. Gently prick the bottom of the crust with a fork several times, then freeze for 15 minutes.
  • Preheat your oven to 350°F (175°C) in the meantime.
  • Take the crust out of the freezer and place it on a baking sheet. Cover the crust with aluminum foil and fill it with dried beans.
  • Bake in the preheated oven until the crust is golden brown, about 20-25 minutes. Remove the beans and foil, then bake until the center is set, an additional 5-7 minutes. Take out of the oven and reduce the temperature to 325°F (165°C).
  • Prepare the filling by gently simmering water in a pot.
  • Whisk together sugar, cornstarch, and salt in a large heat-proof bowl. Gradually stir in orange juice, eggs, egg yolk, and orange zest until smooth while waiting for the water to simmer.
  • Set the bowl over the pot of simmering water, ensuring it doesn't touch the water. Stir constantly until the mixture coats the back of a spoon (around 5 to 10 minutes). Take it off the heat, gradually whisk in the butter one piece at a time until each piece melts before adding the next. Strain the filling through a fine-mesh sieve into the crust.
  • Bake in the preheated oven for 15 to 20 minutes, or until the custard is set. Let the tart cool to room temperature in the pan for about 30 minutes before removing.
  • Refrigerate the tart for approximately 3 hours. Add a decorative layer of blood orange slices before serving.

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