Blood Orange Tart
Bittersweet blood oranges in a creamy, custardy tart.
Serves 8-10 • Prep 30 mins • Cook 55 mins
FOR THE PASTRY
- 500g shortcrust pastry block
- 1 egg white, lightly beaten
FOR THE REST
- 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 oven to 200°C/180°C fan/gas 6. Roll out the pastry to the thickness of a pound coin. Drape the pastry over a 23cm loose-bottomed tart tin, pressing into the corners and folds. 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 and fill with baking beans. 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 and set aside. Turn down the oven to 180°C/160°C fan/gas 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.
- Return to the oven for 30 mins, or until the filling has just set, with 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.
Navel, valencia or other sweet oranges will also work well.
Find all the ingredients you need for this recipe at ocado.com