Blood Orange Tart
By OcadoLife
Published on 29 December 2022
Bittersweet blood oranges in a creamy,
custardy tart.Time and servings
1 hr 25 minsTotal time
8Servings
30 minsPrep time
55 minsCooking time
Ingredients
- 500g of shortcrust pastry block, for the pastry
- 1 egg white, for the pastry
- 4 eggs, plus 2 yolks
- 120 g of caster sugar
- 250 g of mascarpone
- blood oranges, zested
- 100 ml of double cream, whipped
- 50 g of pomegranate seeds
- 1 small handful of mint, optional
Method
Step 1
Preheat oven to 200°C/180°C fan/gas 6. Roll out the pastry to the thickness of a pound coin. Drape the pastry over a 23cm loose-bottomed tart tin, pressing into the corners and folds. Place in the freezer for 15 mins to firm up.Step 2
Cut off any excess and line the pastry in the tin with a piece of baking paper and fill with baking beans. Bake for 20 mins.Step 3
Lift out the paper and beans. Brush the pastry with egg white and return to the oven for 5 mins. Remove and set aside. Turn down the oven to 180°C/160°C fan/gas 4.Step 4
For the filling, mix the eggs, yolks, sugar, mascarpone and cream. Add the zest of 3 oranges and the juice of 1. (Save the flesh of the other 2 for the topping). Use an electric whisk to combine.Step 5
Carefully pour the filling into the tart base, to just below the lip.Step 6
Return to the oven for 30 mins, or until the filling has just set, with a slight wobble in the middle.Step 7
Allow the tart to cool in the tin before transferring to a plate. Chill in the fridge until needed.Step 8
To decorate, top and tail the remaining oranges to create a flat base. Cut down the edges to remove the pith and slice into 2mm rounds. Arrange over the tart with the whipped cream, pomegranate seeds and mint.Step 9
Cook’s tip Navel, valencia or other sweet oranges will also work well.