We know many of you have been flexing your baking skills during the shelter-in-place, so we thought we’d lend a hand! In honor of our Blood in Pop Culture challenge, our multi-talented Graphic Designer, Jess Paik, has provided a blood orange tart recipe!
Try your hand at this delectable dessert — or, show us one of your own blood orange recipes! Check out our Blood in Pop Culture Challenge page and see how you could enter to win a sweet prize for your culinary creations!
Blood Orange Curd Filling
- 2 large eggs plus 2 egg yolks (or 3 whole eggs)
- 3/4 cup (150 g/5.3 oz) granulated sugar
- 1 tablespoon blood orange zest
- 1/2 cup (120 ml) freshly squeezed blood oranges (2-3 oranges for both zest and juice)
- 2 tablespoons lemon juice – fresh
- 1/2 cup (1 stick/115 g) unsalted butter, cut into small pieces
- Combine and whisk together eggs, sugar, blood orange zest, blood orange juice and lemon juice in a medium heatproof bowl (steel/metal bowl).
- Place the bowl over a saucepan of simmering water (not boiling, but about to boil and steaming).
- Keep heat on moderate, and constantly whisk until mixture thickens.
- Mixture should be thick enough to coat the back of a wooden spoon and leave a clear pass if you run your finger through the mixture. The curd will also thicken more once cooled.
- Time to thicken over the heat usually takes 10 minutes but can take up to 20 minutes. If you have a thermometer, the curd mixture should register 170°F/75°C.
There are so many tart crust recipes out there. Typically, it just involves flour, egg, sugar, a lot of butter, and salt. But if you want to be a little healthier, here is a no-flour, gluten-free, vegan recipe that I like to use in my light summer tarts.
- 1 1/2 cup almond flour
- 1/3 cup coconut shreds
- Pinch of salt
- 2 tbsp coconut oil
- 2 tsp maple syrup
- In a food processor or blender, blend almond flour, coconut shreds, and salt until the mixture is fine.
- Mix and dissolve coconut oil and maple syrup together. Whisk it a bit.
- Add the coconut oil and maple syrup mix to the dry ingredients in the food processor or blender and pulse until it become doughy or clay-like. The mixture should be moldable.
- Then, place and press this crust dough into a 9-inch tart pan. You can use your hands to press it all the way around the pan. Make sure the dough is evenly pressed throughout.
- It is recommend to cover the tart pan’s edges with foil because the crust’s edges tend to burn and darken quicker.
- Bake at 350 degrees Fahrenheit for 10-12 minutes. Make sure it doesn’t burn! The color should become a medium dark brown.
- Let your tart crust cool for about 30 minutes. Once it is cool and hardened, it is safe for curd-pouring!
- Pour in your curd.
- Keep the tart in your fridge for 3-4 hours before serving.