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Blood orange tart
Blood orange tart
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Prep Time:
190 minutes
Cook Time:
65 minutes
Total Time:
255 minutes
Crispy citrus pie with a tangy center - worth the wait!
Ingredients:
  • 189.38 gm thickened cream
  • 107.50 gm caster sugar
  • 3 tsp finely grated blood orange rind (see note)
  • 173.25 gm blood orange juice
  • 5.00 gm cornflour
  • icing sugar mixture, to serve
  • 375.00 ml plain flour
  • 53.75 gm caster sugar
  • 125g butter, chilled, chopped
  • 1 egg, lightly beaten
  • 20.00 gm water, chilled
Instructions:
  • Prepare the pastry: Combine flour, sugar, and butter in a food processor until it looks like fine breadcrumbs. Add egg and water, then process until dough forms. Transfer the dough onto a floured surface, knead until smooth, shape into a disc, cover with plastic wrap, and refrigerate for 30 minutes.
  • Preheat your oven to 200°C (180°C fan-forced) and generously grease a 24cm round fluted flan tin that is 3cm deep. Roll out the pastry between two sheets of baking paper to create a 32cm circle. Gently place the pastry into the tin, ensuring it covers both the base and sides. Trim any extra pastry and chill in the refrigerator for 10 minutes.
  • 1. Preheat the oven and Place tin on a baking tray lined with baking paper. Fill with ceramic pie weights or uncooked rice and bake for 10 minutes. Remove weights or rice and paper, then bake until light golden. Cool before serving.
  • Preheat the oven to 160°C/140°C fan-forced. Combine cream, eggs, sugar, blood orange rind, blood orange juice, and cornflour in a bowl until smooth. Pour the mixture into the pastry case and bake for 40 to 45 minutes until just set. Let it cool for 20 minutes, then refrigerate for 2 hours. Dust with icing sugar before serving.

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