This citrus-y tart with a shortbread crust is made with colorful blood orange juice, zest, and slices for garnish.

Kim

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Recipe Summary

prep:
45 mins
cook:
50 mins
additional:
3 hrs 15 mins
total:
4 hrs 50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Crust:
Filling:

Directions

Instructions Checklist
  • Lightly grease a 9-inch tart pan with a removable bottom.

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  • Combine flour, sugar, vanilla extract, and salt in a food processor. Pulse a few times to combine. Add cold butter and pulse several more times until the mixture resembles coarse sand; mixture will be very crumbly. 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. Use a fork to gently prick the bottom of the crust several times. Place crust in the freezer for 15 minutes.

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Remove crust from freezer and place it on a cookie sheet. Line the crust with aluminum foil and fill with dried beans.

  • Bake in the preheated oven until crust begins to turn golden brown, 20 to 25 minutes. Remove beans and aluminum foil. Return crust to the oven and bake until center of crust is set, 5 to 7 minutes more. Remove from oven and reduce heat to 325 degrees F (165 degrees C).

  • Meanwhile whisk together sugar, cornstarch, and salt in a large heat-safe bowl. Mix in blood orange juice, eggs, egg yolk, and zest until smooth. Bring a pot of water to a low simmer. Place bowl with blood orange mixture over the pot of simmering water, making sure bowl does not touch water. Cook, stirring constantly, until mixture thickens enough to coat the back of a spoon, 5 to 10 minutes. Remove bowl from heat and stir in butter a piece at a time, ensuring each piece melts before adding the next. Pour custard mixture through a fine-mesh sieve into the prepared crust.

  • 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.

  • Chill tart for about 3 hours. Top with blood orange slices before serving.

Nutrition Facts

346 calories; protein 4.9g; carbohydrates 44.6g; fat 17g; cholesterol 133.5mg; sodium 247.8mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/26/2019
I'm the submitter of this recipe and I just wanted to add: if your shortbread crust is a bit dry try adding in some ice cold water a tablespoon at a time until it comes together a bit! Hope this helps! Read More
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/05/2019
Great recipe Read More
Rating: 5 stars
02/21/2021
This looks so pretty. Had no problem with the crust. Looks dry in the food processor but pressed into the pan fine. The filling set beautifully but I think the corn starch dulled the bright orange flavor and changed the texture. Might try it using just a lemon curd type recipe replacing the lemons with blood oranges. Read More
Rating: 4 stars
02/25/2019
I made no changes in the recipe I am new to tart making but I make shortbread quite a bit and the crust mixture was much drier than I expected more crumbs than a crust. The filling was delicious I did not wait to let the oven cool down enough before I put the tart with the filling in so it was not silky filling but it tasted great and it was a user error. If someone else can help me out about the crust I would make it again Read More
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Rating: 5 stars
02/25/2019
I'm the submitter of this recipe and I just wanted to add: if your shortbread crust is a bit dry try adding in some ice cold water a tablespoon at a time until it comes together a bit! Hope this helps! Read More
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