Blood Orange Tart Recipe
Navel, Valencia or other sweet oranges will also work well in this dish. You’ll also need some baking beans to set your pastry in the oven for this recipe.
Serves 8-10 Total Time 1hr 25 mins
- 500g shortcrust pastry block
- 1 egg white, lightly beaten
- 4 eggs, plus 2 yolks
- 120g caster sugar
- 250g mascarpone
- 100ml double cream
- 3 blood oranges
- 150ml double cream, whipped
- 50g pomegranate seeds
- Mint (optional)
- Preheat the oven to 200°C/180°C fan/Gas Mark 6. Roll out the pastry to the thickness of a pound coin and drape it over a 23cm loose-bottomed tart tin. Press it into the corners and folds and place in the freezer for 15 mins to firm up.
- Cut off any excess and line the pastry in the tin with a piece of baking paper. Use baking beans to fill the dish. Bake for 20 mins.
- Lift out the paper and beans. Brush the pastry with egg white and return to the oven for 5 mins. Remove, set aside and turn down the oven to 180°C/160°C fan/Gas Mark 4.
- For the filling, mix the eggs, yolks, sugar, mascarpone and cream. Add the zest of 3 oranges and the juice of 1. Save the flesh of the other 2 for the topping. Use an electric whisk to combine.
- Carefully pour the filling into the tart base, to just below the lip and return to the oven for 30 mins or until the filling has just set. It should have a slight wobble in the middle.
- Allow the tart to cool in the tin before transferring to a plate. Chill in the fridge until needed.
- To decorate, top and tail the remaining oranges to create a flat base. Cut down the edges to remove the pith and slice into 2mm rounds. Arrange over the tart with the whipped cream, pomegranate seeds and mint.