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Ingredients
Crust:
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1 cup all-purpose flour
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⅓ cup white sugar
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1 teaspoon vanilla extract
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½ teaspoon salt
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½ cup cold unsalted butter, cut into 1/2-inch pieces
Filling:
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⅔ cup sugar
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2 tablespoons cornstarch
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¼ teaspoon salt
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1 cup blood orange juice
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3 large eggs, lightly beaten
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1 large egg yolk, lightly beaten
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2 tablespoons blood orange zest
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2 tablespoons unsalted butter, cut into 1/2-inch pieces
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1 medium blood orange, thinly sliced
Directions
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Lightly grease a 9-inch tart pan with a removable bottom.
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Make the crust: Pulse flour, sugar, vanilla, and salt in a food processor a few times to combine. Add cold butter and pulse several more times until mixture is very crumbly and resembles coarse sand.
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Pour mixture into the prepared tart pan; use damp hands to press crumbs together evenly along the bottom and up the sides of the pan to form a crust. Gently prick the bottom of the crust several times with a fork. Freeze crust for 15 minutes.
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Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
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Remove crust from the freezer and place it onto a baking sheet. Line the crust with aluminum foil and fill with dried beans.
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Bake in the preheated oven until crust begins to turn golden brown, 20 to 25 minutes. Remove beans and aluminum foil; continue to bake until the center is set, 5 to 7 minutes more. Remove from the oven and reduce the heat to 325 degrees F (165 degrees C).
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Make the filling: Bring a pot of water to a low simmer.
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While the water is coming to a simmer, whisk sugar, cornstarch, and salt together in a large heat-proof bowl. Whisk in orange juice, eggs, egg yolk, and orange zest until smooth.
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Place the bowl over the pot of simmering water, making sure it does not touch the water. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, 5 to 10 minutes. Remove from the heat and stir in butter, one piece at a time, ensuring each piece melts before adding the next. Pour filling through a fine-mesh sieve into the prepared crust.
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Bake in the preheated oven until custard is set, 15 to 20 minutes. Allow tart to cool to room temperature before removing from pan, about 30 minutes.
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Chill tart for about 3 hours. Top with blood orange slices before serving.
Nutrition Facts (per serving)
346 | Calories |
17g | Fat |
45g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 346 | |
% Daily Value * | |
Total Fat 17g | 22% |
Saturated Fat 10g | 50% |
Cholesterol 134mg | 45% |
Sodium 248mg | 11% |
Total Carbohydrate 45g | 16% |
Dietary Fiber 2g | 6% |
Total Sugars 25g | |
Protein 5g | 10% |
Vitamin C 25mg | 28% |
Calcium 39mg | 3% |
Iron 1mg | 7% |
Potassium 135mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.