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The dessert, Mediterranean

Blood orange tart

Blood orange tart is a winter dessert for 6, with a shortcrust pastry base and a creamy blood orange curd. It takes 45 minutes of active work and comes together entirely the day before, with only the orange decoration added right before serving. It rates as medium difficulty and costs about €1.70 per serving, and the key to success is cooking the curd over low heat while whisking nonstop.

To close out winter in style, I'm bringing out a blood orange tart, a deep ruby red that always gets a reaction at the table.

Blood orange tart
For
6 people
Work
45 min
Total time
3 h 10
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€1.70
Calories per person
430 kcalcalculated by Kiloach, your weight coach

Blood oranges give this tart a ruby red color that catches the eye before the first bite, along with a flavor that's a little more intense and tangy than regular oranges. The curd, cooked slowly, stays smooth and glossy over a shortcrust base that holds its crunch right through serving. It's a dessert that stands out from the usual citrus tarts without asking for extra skill.

This is the tart to bring out in the depths of winter, when blood oranges are at their best, for a dinner with friends or a Sunday family meal. It finishes a rich meal, like a pot roast or a leg of lamb, with an acidity that wakes up the palate. Since it's made entirely the day before, it leaves you free to focus on the starter and main course on the day itself.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 1 h 35
  2. The same day Nothing to do
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step

The day before, make the dough, blind bake the base, cook the curd, and fill the tart, then let it chill in the fridge overnight. On the day itself, there's nothing left to do before your guests arrive. Right at serving time, peel the last two oranges and lay the slices on top so they keep their bright color.

The ingredients

6 people

Pantry

  • Flouroften in the pantry 250 g
  • Powdered sugaroften in the pantry 90 g
  • Granulated sugaroften in the pantry 120 g
  • Cornstarchoften in the pantry 20 g
  • Saltoften in the pantry 1 pinch

Dairy

  • Butter 125 g
  • Eggs 4
  • Butter for the curd 100 g

Fruits and vegetables

  • Blood oranges for the juice 5
  • Blood oranges for decoration 2

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Rub the flour with the cold diced butter, powdered sugar, and salt until sandy, add one egg, shape into a ball, and let it rest in the fridge. 1 h

    Work quickly with your fingertips, as soon as the butter softens the dough gets sticky and the tart loses its crunch.

  2. Roll out the dough into a tart pan, prick it, and blind bake at 180°C, then let it cool. 25 min

    Line it with dried beans over parchment paper, the base won't puff up and the edges won't slump.

  3. Whisk the three remaining eggs with the sugar, cornstarch, and orange juice, then cook the curd over low heat, stirring, until it thickens. 10 min

    Strain the juice first, the thin orange fibers leave lumps in the curd.

  4. Off the heat, stir in the butter in pieces, pour the curd into the tart base, and chill overnight.

    Press a sheet of plastic wrap directly onto the curd, it prevents a skin from forming and keeps condensation drops away.

When it's time to serveThe final touches, right in front of your guests.

  1. Peel the last two oranges down to the flesh, slice them thin, and arrange them over the tart just before serving.

    Use a very sharp knife to cut them, the slices keep their juice and their pretty shades of red.

Our tips to get it right

  • Pick blood oranges that feel firm and heavy for their size, they give more juice and a deeper color in the curd.
  • Let the shortcrust dough rest in the fridge for at least an hour before rolling it out, it handles better and shrinks less during baking.
  • Unmold the tart only once the curd is fully cold and set, otherwise the base can crack when you lift it out of the pan.

The variations

  • Swap part of the blood orange juice for clementine juice for a milder curd that works well for kids.
  • Stir a spoonful of orange blossom water into the curd at the end of cooking for a more fragrant, Mediterranean touch.
  • For a quicker version, use a store bought shortcrust base and spend your prep time on the curd and the orange decoration instead.

What to serve it with

  • A strong coffee after dessert
  • A scoop of vanilla ice cream
  • A bergamot scented black tea

Storage

The tart keeps for 2 to 3 days in the fridge, covered or in a sealed container. It doesn't freeze well because of the egg based curd. Serve it cold, straight from the fridge.

Questions about this recipe

Can I use regular oranges instead of blood oranges?

Yes, the flavor will be a bit less tangy and the curd will turn orange rather than ruby red. The rest of the recipe stays the same.

How do I know when the curd is cooked enough?

It should coat the back of a spoon, meaning it forms a thick layer that doesn't run off right away once you lift it from the heat. If it's still runny, keep whisking over low heat for a few more minutes.

What's the trick for neat orange slices on top?

Peel the oranges down to the flesh so no white pith remains, then slice them with a very sharp knife for clean rounds. Add them just before serving so they don't release juice onto the tart.

Is this tart good for kids?

Yes, once cooked the curd turns sweet with mild acidity, which kids usually enjoy. You can also replace part of the blood orange juice with clementine juice to soften it even further.

Can a blood orange tart be made ahead?

Yes, it's even recommended. The recipe needs 45 min of work in total, split up like this, the day before, 4 steps, when it's time to serve, 1 step.

How long does it take to make a blood orange tart?

Allow 3 h 10 in total, including resting and cooking time, of which 45 min is actual work. The recipe is rated "medium".

How many calories are in a blood orange tart?

About 430 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a blood orange tart cost?

About €1.70 per person, that's €10.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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