Blood orange tart

This year we have a good crop of blond oranges. In my nearby stores at least. And because they are really delicious and much better than ordinary oranges I cannot help but buy every time I am in store. And since I have them… I bake more and more. Today recipe is easy tart with condensed milk filling infused with blood oranges and lots of slices of fresh fruit on the top. Delicious and refreshing. Enjoy!

 

1 tart ø 10 inch

 

Ingredients for the base:

  • ½  cup softened butter
  • 5 tablespoons icing sugar
  • 1 egg
  • 2 tablespoons cocoa powder
  • 1 ¾  cups all purpose flour

Filling:

  • 300 ml (1 can) sweetened condensed milk
  • zest of 1 blood orange
  • ¾ cup (185 ml) blood orange juice (I used 3 oranges)
  • 2 tablespoons whipping cream
  • 2eggs
  • 2 tablespoons corn starch/corn flour

Topping:

  • ½  cup + 1 tablespoon  (150 ml) whipping cream
  • 2-3 tablespoons icing sugar
  • 2 blood oranges

 

Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and cocoa powder, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. If it is very flaky and not elastic add cold water, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Preheat oven to 350°F /180°C. Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick piece. Fill pan with prepared pastry and press to place properly. Place the parchment paper over the base and weight the pastry with ceramic balls, peas, bean or another baking pan (empty). Bake blind for 15 minutes. Remove from the oven and discard weight.

Make filling: in a bowl mix together condensed milk, blood orange zest and juice. Add cream and eggs, mix with a fork or balloon whisk until smooth. Add corn starch, mix until incorporated.

Pour the filling over pre-baked base (could be still warm) and bake for 30 minutes (until filling is set on the whole surface). Cool after baking then place the tart to the fridge for at least 2 hours (or overnight).

Before serving beat whipping cream with icing sugar until stiff. Peel and slice oranges. Decorate the tart with fruit slices and cream splashes.


 

Category: Pastries/tarts.

Tags: orange.