Blood Orange Tart

Ingredients

• 1 9-inch tart shell
• 1/2 cup unsalted butter, diced
• 2 teaspoons blood orange zest
• 1 cup granulated sugar
• 3 large eggs
• 3 large egg yolks
• 1 cup freshly squeezed blood orange juice
• 1/3 cup freshly squeezed lemon juice
• 3 teaspoons cornstarch
• 1/4 teaspoon salt
• Meringue or whipped cream, to finish

Steps

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Bake the prepared tart shell for 15 minutes and let cool to room temperature.
3. 3. In a large mixing bowl, add the diced butter and blood orange zest. Set aside.
4. 4. In a saucepan, whisk together the granulated sugar, large eggs, and large egg yolks.
5. 5. Add the freshly squeezed blood orange juice, lemon juice, cornstarch, and salt.
6. 6. Continuously whisking, set the saucepan over medium-low heat and cook until the mixture thickens.
7. 7. Immediately strain the mixture over the butter and stir until the butter is fully incorporated.
8. 8. Pour the filling into the baked pie shell and bake for an additional 25 minutes, until the filling is fully set.
9. 9. The edges should be firm and the center should have a slight jiggle.
10. 10. Let cool to room temperature for an hour.
11. 11. Transfer to the refrigerator and chill until fully set, about 4 hours.
12. 12. When ready to serve, finish with dollops of toasted meringue or freshly whipped cream.

Notes

Finish with meringue or whipped cream.