RECIPES

Blood orange tart

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Blood orange tart

How beautiful is this tart? The season for blood oranges is short, so don't miss the chance to try this.

Ingredients

  • 200g/7oz sugar, plus extra for dusting
  • 3 blood oranges, juice and zest
  • 1 tsp orange blossom water
  • 2 free-range eggs, plus 6 yolks
  • 200g/7oz butter, cubed
  • 25cm/10in sweetened shortcrust pastry tart shell, blind baked (you can use ready-made)

For the topping:

Method

  1. Whisk the sugar, orange juice and zest, orange blossom water, eggs and egg yolks together in a bowl until well combined.

  2. Add the butter and set over a pan over simmering water. (Do not let the base of the bowl touch the water.)

  3. Cook for 15-20 minutes, stirring regularly, until the butter has melted and the mixture has thickened.

  4. Pour the mixture into the cooked pastry case , cover with clingfilm (to prevent a skin forming) and set aside to cool.

  5. Arrange the orange slices on the cooled tart and sprinkle over the demerara sugar.

  6. Using a cooks' blowtorch, heat the sugar until caramelised.

  7. To serve, slice the tart and serve with double cream or custard.