Indulge in the vibrant flavors of a blood orange tart! This dessert effortlessly combines sweet and tangy notes for a refreshing treat. With its stunning color and creamy filling, this tart is a feast for the taste buds.
Blood Orange Tart: A Sweet and Tangy Delight
Reminiscent of Key lime pie, this blood orange tart with a shortbread crust is sweet and tangy. It is made from the juice of blood oranges, which can range in color from burnt orange to dark red wine. Depending on the color of the oranges, your tart can turn out pumpkin-colored, as shown in these photos, or even a beautiful purple.
The Unique Flavor of Blood Oranges
Blood oranges, with their striking range of colors—from burnt orange to dark red wine—bring a unique taste to the tart. The Tarocco variety, typically available from January through May, is known for its great flavor and appealing color. While the name “blood orange” may not sound appetizing to some, it accurately describes the fruit’s intriguing appearance when cut open.
Fresh Juice Makes All the Difference in the Blood Orange Tart
To ensure the best flavor in your tart, opt for fresh blood orange juice rather than bottled alternatives. The citrus flavor in oranges is milder than that of key limes or lemons, which is why adding lemon juice can brighten the taste. Furthermore, incorporating a few drops of orange and lemon essential oils can enhance the overall citrus experience, elevating your dessert to the next level.
Making the Perfect Crust for the Blood Orange Tart
For the crust, a combination of all-purpose and almond flour creates a perfect texture. The addition of powdered sugar contributes to its sweetness, making it a perfect base for the tangy filling. Pressing the crust firmly into a tart pan ensures it holds its shape during baking, while a light browning adds to its visual appeal and flavor.
Creating the Filling for the Blood Orange Tart
The filling combines sweetened condensed milk with fresh juices, eggs, and orange zest for a rich, creamy texture. As you mix these ingredients, you can adjust the flavors to your preference, ensuring each bite bursts with citrus goodness. If desired, a few drops of food coloring can deepen the color, giving your tart a visually stunning appearance.
Final Touches and Serving Suggestions
Once your tart has finished baking, allow it to cool completely before chilling it in the refrigerator. Serving it cold allows the flavors to meld beautifully. To add an extra touch, garnish each slice with fresh orange slices, creating an eye-catching presentation.
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Blood Orange Tart
Equipment
- (1) 10-inch tart pan with removable bottom (see note below for alternative pan and crust)
Ingredients
Crust
- 1 cup all-purpose flour
- ¼ cup almond flour
- ⅓ cup powdered sugar
- 6 tablespoons butter, cubed
Filling
- 14 ounces sweetened condensed milk
- 10 tablespoons fresh squeezed blood orange juice
- 6 tablespoons lemon juice
- 3 large eggs, well beaten
- 1 large orange, zested
- 6 drops food-grade orange essential oil (see note below for where to buy orange oil)
- 3 drops food grade lemon essential oil (see note below for where to buy lemon oil)
- 2-4 drops red gel food coloring (optional)
- 1 pinch of salt
Instructions
Crust
- Preheat the oven to 350°F. Grease a tart pan that has a removable bottom.
- Place all the crust ingredients into a food processor and blend until the mixture is well mixed but coarse. You can also use a pastry cutter to cut the butter into the dry crust ingredients and mix well with your hands.
- Press crust mixture firmly into the greased tart pan.
- Bake 15 minutes, or until lightly browned. Cool completely (approximately 30 minutes). Place it on a wire rack to help it cool faster.
Filling
- Preheat the oven to 350°F.
- In a mixing bowl, add the condensed milk, orange and lemon juices, eggs, orange zest, essential oils, food coloring, and salt. Using a whisk or mixer, beat the mixture until well blended.
- Pour mixture into the cooled crust. Bake for 25-27 minutes or until set. Cool and then place the pie in the refrigerator. Serve chilled. Garnish with orange slices.