BLOOD ORANGE TART
This citrus-y tart with a shortbread crust is made with colorful blood orange juice, zest, and slices for garnish.
Provided by Kim
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 4h50m
Yield 8
Number Of Ingredients 14
Steps:
- Lightly grease a 9-inch tart pan with a removable bottom.
- 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 : Calories 345.6 calories, Carbohydrate 44.6 g, Cholesterol 133.5 mg, Fat 17 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 9.9 g, Sodium 247.8 mg, Sugar 25.3 g
CRANBERRY-ORANGE CURD TART
A beautiful and tasty tart full of cranberry-orange flavor! If shortbread crusts aren't your thing, feel free to use your favorite pastry crust instead!
Provided by Kim
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
- Combine flour, sugar, ginger, and salt for crust in a small bowl. Mix in melted butter, vanilla extract, and almond extract until mixture is combined and comes together in a thick dough.
- Press dough evenly into the bottom and up the sides of the prepared tart pan. Place the tart pan on a large baking sheet.
- Bake in the preheated oven until golden, 20 to 25 minutes.
- Beat egg yolks and egg together in a large bowl with an electric mixer. Set aside.
- Combine cranberries and sugar in a large saucepan. Cook over medium heat until cranberries pop and sugar is dissolved, 8 to 10 minutes. Pour mixture into a blender. Add orange juice, orange zest, vanilla extract, and salt. Leave the lid vent open on the blender; do not seal without having a way to steam to vent, and cover the lid with a kitchen towel.
- Blend on low speed until mixture is smooth and thoroughly pureed. Pour the warm mixture gradually into the eggs, whisking constantly.
- Pour curd back into the saucepan and cook over low heat until mixture is thickened, 8 to 10 minutes. Remove from heat and stir in butter, 1 tablespoon at a time, until thoroughly combined, ensuring each piece of butter has thoroughly melted before adding the next. Strain the mixture through a fine-mesh sieve. Discard solids. Pour strained curd into the prepared crust.
- Bake in the preheated oven until curd is set around the edges and jiggles slightly in the center, 20 to 25 minutes. Allow to cool to room temperature before removing from the tart pan, 30 minutes to 1 hour.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 51.7 g, Cholesterol 171.4 mg, Fat 20.3 g, Fiber 2.9 g, Protein 4.3 g, SaturatedFat 12 g, Sodium 108.5 mg, Sugar 35.4 g
ORANGE CURD TARTS
Make and share this Orange Curd Tarts recipe from Food.com.
Provided by hectorthebat
Categories Tarts
Time 40m
Yield 12 tarts
Number Of Ingredients 8
Steps:
- Preheat the oven to gas 6, 200C, fan 180°C Unroll the pastry and use a 10cm fluted pastry cutter to cut 12 circles and use to line a 12-hole bun tin, pressing each firmly up the sides of each. Freeze for 20 minutes, or until really cold.
- Put a small piece of scrunched baking paper into each pastry circle and fill with baking beans. Bake in the oven for 10-12 minutes until the edges are golden, then remove the paper and beans and bake for 2-3 minutes. Cool in the tin for 5 minutes, then transfer to a rack to cool completely.
- To make the curd, put the orange juice and zest into a small pan with 150ml cold water and the sugar. Mix the cornflour with 3tbsp water. Gently heat the juice and zest until warm, then remove from the heat and pour in the cornflour mixture, stirring immediately. Return to the heat and stir continually until mixed in completely. Remove from the heat and transfer to a heatproof bowl, cover with clingfilm to prevent a skin from forming and set aside to cool completely.
- Once the curd is cool, spoon into the cold pastry cases and decorate each with a small orange segment, 2 small mint leaves, 3 blueberries and some orange zest. Dust with a sprinkling of icing sugar.
Nutrition Facts : Calories 195, Fat 9.7, SaturatedFat 2.4, Sodium 150.8, Carbohydrate 25.4, Fiber 2.2, Sugar 10.2, Protein 2.3
ORANGE CURD
Steps:
- Remove the zest from the oranges with a vegetable peeler, being careful to avoid the white pith. Put the zest in the bowl of a food processor fitted with a steel blade. Add the sugar and pulse until the zest is very finely minced.
- Cream the butter in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar/orange zest mixture and mix until light and fluffy. Add the eggs, one at a time, then add the orange juice and salt. Mix until combined.
- Pour the mixture into a 2-quart saucepan and cook over low heat until thickened, about 10 minutes, stirring constantly. The orange curd will be ready when it coats a spoon, and it will register about 175 degrees F on a candy thermometer. Be careful not to overcook, or it will curdle. Remove from the heat and let cool or refrigerate.
- Place the orange curd in a bowl and decoratively arrange the strawberries on a serving platter around the bowl.
ORANGE CURD
Use this orange curd to make Meringue Eggs.
Provided by Martha Stewart
Yield Makes 1 1/2 cups
Number Of Ingredients 7
Steps:
- Combine yolks, sugar, orange zest, orange juice, and lemon juice in a heavy-bottomed saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon or heat-proof spatula (be sure to scrape sides of the pan), until the mixture is thick, 8 to 10 minutes. Let mixture come to a rapid simmer and cook, continually scraping sides of pan, for 2 minutes.
- Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. If desired, strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and very firm, at least 2 hours or up to 1 1/2 weeks.
More about "orange curd tarts recipes"
ORANGE CURD TARTS | MOTHER'S DAY RECIPES | TESCO REAL FOOD
From realfood.tesco.com
5/5 (5)Category DessertCuisine GlobalTotal Time 40 mins
ORANGE CURD MINI TARTS - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (1)Total Time 25 minsCategory Orange RecipesCalories 201 per serving
FRESH FRUIT TART WITH ORANGE CURD RECIPE FOR SUMMER
From mypinterventures.com
ORANGE TARTLETS - A BAKING JOURNEY
From abakingjourney.com
BLOOD ORANGE CURD TART - BAKES BY BROWN SUGAR
From bakesbybrownsugar.com
ORANGE CURD TARTLETS | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Total Time 5 hrs 30 minsCategory DessertCalories 537 per serving
- In a medium bowl, stir together 1 1/4 cups flour, baking powder, salt, and coconut. In a large bowl with an electric mixer, beat the butter and sugar until smooth and creamy, 2 to 3 minutes. Beat in the egg and zest.
- You will be placing a single orange atop each tart so you want to make sure the orange you choose for candying is not wider than the inside of the pastry shell. Using a very sharp knife, cut the ends off of the orange, about 1/2 to 1 inch (1 to 2 cm). Cut the orange into 8 very thin, very ven slices, each about 1/8 inch (3 mm) thick.
- Gently pop the pastry shells out of the tins and place on a rack or serving platter. Remove the curd from the refrigerator and beat briefly to loosen and smooth. Divide evenly between the pastry shells and smooth the tops. Top each tartlet with 1 candied orange slice and dust with more coconut, if desired. Serve the orange curd tarts immediately or keep stored in the refrigerator until ready to serve.
ORANGE CURD TART - COOKIDOO® – THE OFFICIAL THERMOMIX® RECIPE …
From cookidoo.international
ORANGE CURD CHEESECAKE TARTS | NEW WORLD
From newworld.co.nz
ORANGE CURD TARTS | MOTHER'S DAY RECIPES | TESCO REAL FOOD
From communitycookeryschool.tesco.com
ORANGE CURD TARTS WITH MERINGUE RECIPE | EAT SMARTER USA
From eatsmarter.com
10 BEST ORANGE CURD DESSERT RECIPES | YUMMLY
From yummly.com
CRANBERRY ORANGE CURD TART WITH MERINGUE TOPPER
From more.ctv.ca
POMEGRANATE CURD AND ORANGE TARTS - REALITY BAKES
From realitybakes.com
ORANGE TART - A CITRUS TART UPGRADED WITH ORANGES - HORCHATA LATTE
From miminewman.com
BLOOD ORANGE CURD TART WITH ROSEMARY BUTTER CRUST - FOODNESS …
From foodnessgracious.com
ORANGE CURD (EGGLESS, DAIRY-FREE) - ADDICTED TO DATES
From addictedtodates.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love