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.
PrintBlood Orange Tart
- Total Time: 60 minutes
- Yield: 1 tart 1x
Description
This blood orange tart features a nutty brown butter crust and a tangy blood orange curd, offering a perfect balance of sweet and bitter flavors.
Ingredients
- 225g unsalted butter
- 1/2 cup (100g) sugar
- 3 cups (375g) all-purpose flour
- 1/2 tsp sea salt
- 2 tsp powdered gelatin
- 4 large eggs
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1 cup blood orange juice
- 1 tbsp blood orange zest
- 1/2 cup (115g) unsalted butter, cubed
- Powdered sugar, for dusting (optional)
- White chocolate, for drizzling (optional)
Instructions
- Preheat oven to 350 degrees F. Grease a 10-inch tart pan.
- For the brown butter crust: Melt 225g unsalted butter in a saucepan over medium heat until it starts to smell nutty and turns a golden brown color. Immediately remove from heat and let sit for a few minutes.
- In a bowl, mix together 1/2 cup sugar, 3 cups all-purpose flour, and 1/2 tsp sea salt. Add the melted butter and mix until a dough forms.
- Press the dough evenly into the prepared tart pan. Prick the base with a fork and bake for 15-20 minutes or until the crust is lightly golden. Let cool.
- For the blood orange curd: In a small bowl, sprinkle 2 tsp powdered gelatin over 2 tbsp of water to bloom.
- In a saucepan, whisk together 4 large eggs, 4 large egg yolks, and 1/2 cup granulated sugar. Add 1 cup blood orange juice and 1 tbsp blood orange zest.
- Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8-10 minutes.
- Remove from heat and stir in the bloomed gelatin until dissolved. Add 1/2 cup cubed unsalted butter, stirring until smooth.
- Pour the curd into the cooled crust and smooth the top. Refrigerate for at least 4 hours or until set.
- Optional: Dust with powdered sugar or drizzle with melted white chocolate before serving.
Notes
For a sweeter tart, increase the sugar in the curd and crust. Dust with powdered sugar or drizzle with white chocolate for added sweetness. Store in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20
- Sodium: 150
- Fat: 18
- Carbohydrates: 45
- Fiber: 1
- Protein: 5
- Cholesterol: 120
