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
- 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 (120 ml) granulated sugar
- 1 cup (240 ml) 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
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Frequently Asked Questions
What does blood orange taste like compared to regular oranges?
The article describes blood oranges as leaning toward the bitter side, similar to grapefruit, which is why this tart is far from sweet. The brown butter crust was specifically chosen to add a nutty, smooth richness that rounds out the sour and bitter notes of the blood orange curd.
Why does the blood orange curd include powdered gelatin?
The curd uses 2 tsp of powdered gelatin (bloomed in 2 tbsp of water before being stirred in off the heat) to help the citrus filling set firmly enough to slice cleanly after at least 4 hours in the refrigerator. Without it, the egg-and-juice curd might remain too soft to hold its shape in the tart pan.
How can I make this tart sweeter if the blood orange flavour is too bitter for my taste?
The article gives three options: add more sugar to both the curd (currently ½ cup / 120 ml) and the crust (currently ½ cup / 100 g), sift a hefty dose of powdered sugar over the top before serving, or drizzle melted white chocolate over the finished tart.
How long does this tart keep in the refrigerator?
The notes say it can be stored in the refrigerator for up to 3 days. The tart needs at least 4 hours of chilling after the curd is poured in before it is set enough to slice and serve.
