Blood Orange Tart
This dessert is far from being too sweet since blood oranges tend to lean to the bitter side, similar to a grapefruit. It’s the perfect tart.
By Amrita Rawat
This dessert is far from being too sweet since blood oranges tend to lean to the bitter side, similar to a grapefruit. I used to have a major sweet tooth, but since the majority of my Asian friends can’t stand to eat anything too sweet, and in the process of making treats we both can enjoy, I toned down my own preference to saccharine things.
The brown butter crust adds a delectably nutty and smooth taste, and rounds out the sour/bitterness of the oranges. I expected to dislike this tart, but I rather enjoyed it. I wouldn’t eat very much of it, but I know plenty of people who would.
Of course, for a sweeter touch, add more sugar to both the curd and the crust as you wish. Or sift a hefty dose of powdered sugar on top. Another option would be to drizzle white chocolate over the top.
Blood Orange Tart
Author: Amrita Rawat
Recipe Type: Baking
- 225g unsalted butter
- ½ cup (100g) sugar
- 3 cups (375g) all-purpose flour
- ½ tsp sea salt
- 2 tsp powdered gelatin
- 4 large eggs
- 4 large egg yolks
- ½ cup granulated sugar (up it to ¾ cup if you want it sweeter)
- ⅓ cup blood orange pulp or concentrate
- ⅓ cup freshly squeezed lemon juice
- ⅔ cup unsalted butter, cubed, room temperature
- Preheat oven to 350 degrees F.
- Grease a 10 inch tart pan.
- Melt the butter until it starts to smell nutty.
- Once it becomes colored, immediately remove from heat.
- Let sit for a few minutes and then stir in the rest of the ingredients.
- Once combined into a dough, press into a tart pan.
- Bake for about 30 minutes until browned.
- Remove and let cool completely.
- Sprinkle the gelatin into a bowl of the lemon juice and let sit.
- Combine the eggs, egg yolks, sugar, and blood orange in a heatproof bowl set over a pan of simmering water and whisk together until the sugar begins to dissolve.
- Cook until mixture thickens to a custard, 5-7 minutes (if using a candy thermometer, cook to 170 degrees, no more than 180 degrees F. Remove from heat and whisk in the gelatin and lemon juice mixture until combined. Whisk in the butter.
- Strain the curd into a clean bowl (I skipped this step but I probably shouldn’t have).
- Cover with plastic wrap pressed directly onto the surface of the curd and allow to cool in the fridge.
- Store in an airtight container for up to three days in the fridge.
- Once cooled, fold the orange curd into the tart and chill in the fridge.
- Decorate with white chocolate.