Blood Orange Tartlets

  • 23 Dec - 29 Dec, 2017
  • Mag The Weekly
  • Cookery


For pastry:

· ½ cup unsalted butter, at room temperature

· 90g cream cheese, at room temperature

· 1 cup all-purpose flour

For blood orange curd:

· 2 large whole eggs plus 3 large egg yolks

· ½ cup fresh blood orange juice, strained

· 2tbsp fresh lemon juice, strained

· 1 cup sugar (if you're using regular oranges, cut it back to ¾ cup)

· ½ cup unsalted butter, cut into ½-inch pieces

· 2tsp orange zest

· Whipped cream, for serving (optional)


Make the tartlet crusts by combining butter and cream cheese in a stand mixer (or by hand), until smooth. Add the flour and mix until a smooth dough forms. Transfer dough to a work surface and cut into four equal-sized pieces, rolling each piece into a ball. Place one ball in each of 4-in tartlet pans. Press dough evenly into the pans using your fingertips, making sure the bottom and sides of the pans are covered evenly. Cut any dough that is overhanging using your fingers and freeze tartlet crusts for 30 minutes.

Preheat oven to 200°C. Remove crusts from freezer and line each with a piece of aluminium foil. Fill with dried beans or pie weights and set on a baking sheet. Bake in preheated oven for about 15 minutes. Check for doneness by peeling back one corner of the foil; if the foil sticks, the crusts aren't done, so return to oven and bake for a few more minutes. Reduce oven to 170°C. Remove foil and beans/weights, and continue to bake for another 10 minutes, until crusts are golden brown in colour. Leave crusts on baking sheet for filling and baking.

To make the blood orange curd, preheat oven to 160°C. In the top of a double boiler, whisk together eggs, yolks, blood orange juice, lemon juice and sugar. Whisk constantly until the mixture reaches 160 degrees on a candy thermometer and thickens enough to coat the back of a spoon. Remove from heat and stir in butter and orange zest, mixing until butter melts and the mixture is smooth. Let it stand for 10 minutes. Spoon or pour the filling onto the crusts, dividing evenly. Bake tartlets until the centres are just set, for about 13-15 minutes; the filling will continue to set as they cool and chill. Let tartlets cool on a wire rack for 20 minutes then transfer it to the refrigerator for at least three hours. Serve with whipped cream.