Blood orange tart
The Blood Orange Tart features a buttery crust filled with a tangy blood orange and lemon mixture, topped with whipped cream. Its vibrant colour and refreshing citrus flavour make it a delightful dessert for any occasion.
Cook time 70 min
Prep time 10 min
Ingredients:
1/2 cup butter1/2 cup sugar
1 tsp vanilla extract
2 cups all-purpose white wheat flour
1 tbsp water
1/2 cup orange juice
1/3 cup lemon juice
1 yolk
1 cup heavy whipping cream
The Blood Orange Tart is a delightful dessert that offers a perfect balance of sweetness and tanginess. The vibrant color of blood oranges not only makes this tart visually appealing but also provides a unique citrus flavor that is accentuated by the rich, buttery crust. Whether you’re preparing this tart for a special occasion or simply to enjoy with a cup of tea, it’s a true treat that is sure to impress.
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the butter (110g) and sugar (100g) until smooth and fluffy.
- Beat in the vanilla extract (4g).
- Gradually add the all-purpose white wheat flour (250g) and mix until the dough forms.
- Add the tablespoon of water (16g) to help bind the dough together.
- Press the dough evenly into the bottom and up the sides of a tart pan (preferably one with a removable bottom) to form the crust.
- Poke the bottom of the tart crust with a fork several times to prevent puffing up during baking.
- Bake in the preheated oven for about 15-18 minutes, or until the crust is golden brown.
- Remove from the oven and allow the crust to cool completely.
- In a medium saucepan, combine the orange juice (120g), lemon juice (63g), and egg yolk (16g).
- Cook over medium heat, stirring constantly, until the mixture thickens. This will take about 5-7 minutes.
- Once thickened, remove from heat and let it cool to room temperature.
- In a large mixing bowl, whip the heavy whipping cream (230g) until soft peaks form.
- Once the crust and filling are both completely cooled, spread the blood orange filling evenly over the tart crust.
- Gently spread or pipe the whipped cream over the blood orange filling.
5. Final Touches and Serving:
- Optionally, garnish with slices or zest of blood orange for an extra touch of flavor and visual appeal.
- Refrigerate the tart for at least 1 hour before serving to allow the flavors to meld and the filling to set.
- Slice and serve your delicious blood orange tart. Enjoy!
In conclusion, the Blood Orange Tart is a stunning and delicious dessert that brings together the flavors of fresh citrus and a rich, buttery crust. With careful preparation and attention to detail, you can create a tart that is as beautiful as it is tasty. Enjoy every bite of this delightful treat, and don’t forget to share it with loved ones. Happy baking!
Blood orange tart FAQ:
Bake the tart crust in a preheated oven at 350°F (175°C) for about 15-18 minutes, or until it is golden brown.
Store the leftover Blood Orange Tart in an airtight container in the refrigerator for up to 3 days to maintain freshness.
You can substitute blood orange juice with regular orange juice, though the flavor will be slightly different. Keep in mind that the color will also be less vibrant.
Cook the filling over medium heat, stirring constantly, until it coats the back of a spoon and has thickened, usually taking about 5-7 minutes.
A tart pan with a removable bottom is recommended for easy removal. If you don't have one, any regular tart pan will work, but you may need to run a knife around the edge to release it.
Cooking Tips:
- Use fresh blood oranges.: For the best flavor, use fresh, ripe blood oranges. They will provide a more vibrant color and richer taste compared to store-bought juice.
- Chill the dough.: After preparing the dough for the crust, chill it in the refrigerator for at least 30 minutes. This helps prevent the crust from shrinking while baking.
- Blind bake the crust.: To avoid a soggy bottom, blind bake the crust for 10-15 minutes before adding the filling. Use pie weights or dried beans to keep the crust flat.
- Temper the yolk.: To prevent the yolk from curdling when mixing with the citrus juices, temper it by slowly whisking in a small amount of the hot mixture before combining it fully with the rest.
- Whip the cream properly.: Ensure the heavy whipping cream is cold and use a cold bowl and whisk to achieve the best volume and consistency when whipping it.
Nutrition Facts
6 ServingsCalories 510kcal
Protein 7g
Carbohydrates 50g
Fiber 1.34g
Sugar 20g
Fat 30g
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