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Blood Orange Tart

Blood Orange Tart

Brought to you by: OcadoLife
4.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 8

Bittersweet blood oranges in a creamy, custardy tart.

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  • 500g shortcrust pastry block, for the pastry
  • 1 egg white, for the pastry
  • 4 eggs, plus 2 yolks
  • 120g caster sugar
  • 250g mascarpone
  • 100ml double cream, whipped
  • 50g pomegranate seeds
  • 1 small handful mint, optional


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.

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