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.
- 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.
Amrita Rawat is the author of the blog Chai and Dumplings. Born in India and a lifelong resident of Atlanta, she recently moved to Saint Louis. Her love for food stems in part from its ability to bring cultures together and in part from how darn good it feels to eat a delicious meal. She loves traveling and has eaten her way through cities like Hong Kong, Paris, Budapest, Mumbai, and Shangri-la. Amrita is also a contributor to Sauce Magazine in St Louis.