Blood Orange Tart
Preheat the oven to 350(f) degrees. Bake prepared tart shell for 15 minutes & let cool to room temperature. As the tart shell bakes, prepare the filling. In a large mixing bowl add butter & orange zest. Set aside.
Ingredients
- 1 9-inch tart shell
- 1/2 cup unsalted butter, diced
- 2 teaspoons blood orange zest
- 1 cup granulated sugar
- 3 large eggs
- 3 large egg yolks (reserve the whites for meringue)
- 1 cup freshly squeezed blood orange juice
- 1/3 cup freshly squeezed lemon juice
- 3 teaspoons cornstarch
- 1/4 teaspoon salt
- Meringue or whipped cream, to finish
Method
Preheat the oven to 350(f) degrees. Bake prepared tart shell for 15 minutes & let cool to room temperature. As the tart shell bakes, prepare the filling.
In a large mixing bowl add butter & orange zest. Set aside.
In a saucepan whisk together sugar, eggs & egg yolks. Add orange juice, lemon juice, cornstarch & salt.
Continuously whisking, set saucepan over medium low heat & cook until mixture thickens. Immediately strain mixture over butter & stir until butter is fully incorporated.
Pour filling into the baked pie shell & bake for an additional 25 minutes, until the filling is fully set. The edges should be firm & the center should have a slight jiggle.
Let cool to room temperature for an hour. Transfer to the refrigerator & chill until fully set, about 4 hours.
When ready to serve, finish with dollops of toasted meringue or freshly whipped cream.
