Prepare to be transported to a world of vibrant flavors and culinary elegance with this show-stopping Blood Orange Curd Tart. Imagine a buttery, delicate crust cradling a silky-smooth, sunset-hued citrus filling that will make your taste buds dance with joy. This isn't just a dessert - it's a work of art that combines the tangy brightness of blood oranges with a luxurious, creamy texture that will have your guests begging for the recipe.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 1/4 cup blood orange juice
- 1 tablespoon blood orange zest
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
Instructions
- Prepare the tart crust by combining flour, chilled cubed butter, powdered sugar, and salt in a food processor. Pulse until the mixture resembles coarse crumbs.
- Add egg yolk to the flour mixture and pulse until the dough begins to come together. If the dough seems dry, add a small amount of cold water, one teaspoon at a time.
- Transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough evenly into the bottom and sides of the pan, ensuring a uniform thickness. Refrigerate the crust for 30 minutes to firm up.
- Preheat the oven to 375°F (190°C). Line the chilled crust with parchment paper and fill with pie weights or dried beans to prevent rising.
- Blind bake the crust for 15 minutes. Remove the weights and parchment paper, then bake for an additional 5-7 minutes until light golden brown. Allow to cool completely.
- For the blood orange curd, whisk together blood orange juice, blood orange zest, eggs, and granulated sugar in a medium saucepan.
- Place the saucepan over medium-low heat, continuously whisking. Gradually add melted butter while whisking to prevent curdling.
- Cook the mixture, stirring constantly, until it thickens and coats the back of a spoon, approximately 8-10 minutes. The curd should reach about 170°F (76°C).
- Strain the curd through a fine-mesh sieve to remove any potential egg bits and zest, ensuring a smooth texture.
- Pour the warm curd into the cooled tart shell, spreading it evenly with a spatula.
- Refrigerate the tart for at least 2 hours or until the curd is completely set and chilled.
- Before serving, garnish with additional blood orange zest or thin orange slices if desired. Slice and serve chilled.
Tips
- Temperature is Key: Ensure your butter is truly chilled when making the crust for the flakiest texture possible.
- Blind Baking Matters: Don't skip the blind baking step - this prevents a soggy bottom and ensures a crisp, golden crust.
- Whisk Constantly: When making the curd, continuous whisking is crucial to prevent egg scrambling and achieve a smooth, silky texture.
- Strain for Perfection: Always strain your curd through a fine-mesh sieve to remove any potential egg bits or zest, creating a perfectly smooth filling.
- Chill Thoroughly: Allow the tart to refrigerate for at least 2 hours to set properly - patience will be rewarded with a perfect texture.
- Zest Tip: Use fresh blood orange zest for the most intense citrus flavor. Avoid the white pith, which can be bitter.
- Serving Suggestion: For an extra touch of elegance, garnish with thin blood orange slices or a sprinkle of fresh zest just before serving.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 5g
Fat: 23g
Saturated Fat: 14g
Cholesterol: 135mg
