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Blood Orange Curd Tart Recipe

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4 from 10 reviews

  • Author: Sara
  • Total Time: 3 hours 15 minutes (plus chilling time of 2 hours)
  • Yield: 10 servings

Description

This Blood Orange Curd Tart is a stunning dessert featuring a crisp, buttery crust filled with a tangy and vibrant blood orange curd. Topped with delicately candied blood orange slices and luscious whipped crème fraiche sweetened with wildflower honey, it offers a perfect balance of citrus brightness and creamy indulgence. Ideal for special occasions or elegant gatherings, this tart combines classic baking techniques with fresh, seasonal flavors.

Ingredients

Candied Oranges

  • 2 cups water
  • 2 1/4 cups (450 grams) granulated sugar
  • 12 blood orange slices (1/4-inch thick)

Crust

  • 1 1/3 cups (189 grams) all-purpose flour
  • 1/3 cup (60 grams) light brown sugar
  • 1/2 teaspoon kosher salt
  • 10 tablespoons (142 grams) unsalted butter, melted

Blood Orange Curd

  • 1 1/2 cups fresh-squeezed blood orange juice (4-5 oranges)
  • 3/4 cup (150 grams) granulated sugar
  • 2 large whole eggs (100 grams)
  • 4 egg yolks (80 grams)
  • 8 tablespoons (114 grams) unsalted butter, cut into 8 pieces

Whipped Crème Fraiche

  • 1 cup (240 grams) crème fraiche, cold
  • 2 tablespoons wildflower honey

Instructions

  1. Prepare Tart Pan: Use a 4 x 14-inch tart pan with a removable bottom or a 9-inch round tart pan for this recipe.
  2. Candied Oranges: Place a cooling rack next to the stove with wax paper underneath to catch syrup drips. Combine sugar and water in a 12-inch sauté pan, bring to a boil dissolving sugar, then reduce to medium-low heat. Add blood orange slices in a single layer and simmer for 1 hour, flipping every 15 minutes until pulp is translucent and rind soft. Remove and cool completely on the rack. Reserve syrup if desired.
  3. Make Crust: Adjust the oven rack to middle position and preheat oven to 350°F (175°C). In a bowl, whisk flour, brown sugar, and salt. Add melted butter and stir until dough forms with no flour spots. Press dough evenly into tart pan, ensuring uniform thickness especially on sides.
  4. Bake Crust: Place tart pan on wire rack set over a rimmed baking sheet. Bake 30 to 35 minutes until edges are golden brown and firm, rotating halfway through.
  5. Reduce Blood Orange Juice: In a 2-quart saucepan, bring fresh blood orange juice to boil, then reduce to medium heat and simmer until reduced to 3/4 cup. Remove from heat and let cool slightly. Set a bowl with a fine mesh strainer nearby.
  6. Prepare Blood Orange Curd: In a 3-quart saucepan, whisk whole eggs, egg yolks, and sugar until combined. Gradually add reduced blood orange juice while whisking. Add butter pieces and cook over medium heat, whisking constantly until curd thickens and reaches 185°F (85°C).
  7. Strain Curd: Pour curd through fine mesh strainer into a clean bowl to remove any cooked egg bits.
  8. Fill Tart with Curd: For immediate use, pour curd into baked tart shell and smooth surface with an offset spatula. Bake tart for an additional 10 minutes on wire rack set in rimmed baking sheet. Allow to cool to room temperature, then refrigerate at least 2 hours.
  9. Advance Preparation Option: If making curd in advance, cover surface with plastic wrap to avoid skin formation and refrigerate up to 3 days. Warm to room temperature for 30 minutes before filling baked tart shell.
  10. Whip Crème Fraiche: Chill mixing bowl and whisk for 15 minutes. Place crème fraiche and honey in bowl, whip with hand mixer until soft peaks form. Refrigerate until ready to use.
  11. Assemble Tart: Remove tart from refrigerator, top with candied blood orange slices and dollops or piped whipped crème fraiche for decoration.

Notes

  • Use a tart pan with removable bottom for easy release.
  • Keep an eye on candied oranges during simmering to prevent burning.
  • The reserved simple syrup can be used for cocktails or sweetening teas.
  • Curd thickens best when constantly whisked to avoid scrambling eggs.
  • Let baked tart cool completely before refrigerating to prevent sogginess.
  • Crème fraiche can be substituted with heavy cream for whipping if necessary.
  • Candied orange slices add both flavor and stunning presentation.
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 1 hour 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://saraflavors.com/blood-orange-curd-tart-recipe/