Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2-3 tablespoons ice-cold water
- 1 cup blood orange juice (freshly squeezed)
- 1 tablespoon blood orange zest
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup heavy cream
- 2 tablespoons cornstarch
- Pinch of salt
- Fresh blood orange slices for garnish
- Optional: edible gold leaf for an extra heroic touch
Instructions
- In a food processor, combine flour, sugar, and salt. Pulse briefly.
- Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- Mix in the egg yolk and gradually add ice-cold water until the dough begins to come together.
- Form the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface to fit your tart pan.
- Transfer the dough to the tart pan, trim excess edges, and prick the bottom with a fork.
- Bake for 15-20 minutes or until golden brown. Let cool completely.
- In a saucepan, combine blood orange juice, zest, sugar, eggs, heavy cream, cornstarch, and salt.
- Cook over medium heat, whisking constantly, until the mixture thickens and starts to boil.
- Remove from heat and strain the filling to ensure smoothness.
- Pour the blood orange filling into the cooled crust.
- Chill the tart in the refrigerator for at least 3 hours to set.
- Garnish with fresh blood orange slices and optional edible gold leaf for an awe-inspiring finish.
Notes
- Ensure the crust is chilled properly to prevent shrinking during baking.
- For a more intense blood orange flavor, add extra zest or use blood orange nectar.
- Chilling the tart for at least 3 hours helps establish a firm set; overnight is preferable for best results.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 250 Kcal
- Sugar: 40g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 55mg