Start by whisking together the cornstarch, sugar, and salt in a medium bowl. It should coat the back of a spoon, and there should be a channel that forms when you move the spoon through it. Press into the bottom of a greased, 8 or 9 inch tart pan with a removable bottom. I always thought of blood oranges as being the whole fruit equivalent of an orange sunrise (orange juice with grenadine). make it again. If you prefer sweet over tart, you can always add more sugar when you’re mixing the ingredients. I would seriously take another winter blizzard if it meant a couple more bushels of blood oranges. Your email address will not be published. If you don't have one already, I'd also recommend getting an oven thermometer to find out if your oven runs hot. Sprinkle with some powdered sugar for some extra prettiness. These are called 'supremes.'. The flavor is great. Your email address will not be published. Heat the coconut oil in the microwave to melt it and to warm it up so you can use it to temper the eggs. Once you reach that temperature, move the mixture to the bowl of a stand mixer (I just use the stand mixer bowl over the pot of simmering water) fitted with the whisk attachment and beat on high until stiff peaks form. The other magical part of this tart is the blood orange curd which requires freshly squeezed blood orange juice.. To cut the sweetness of the blood orange juice, I added two tablespoons of lemon juice. Strain the curd – Even if you do everything exactly right, you may still have a few bits of egg in the curd at the end, and you also probably don’t want the bits of orange zest hanging around either. Add the eggs and egg yolks, 1 at a time, beating after each addition. The color of the tart is beautiful!!! I love how the color really pops. I think the oranges have made a big difference because my first pie wasn’t as tart as you described either that’s why I went and made sure to cook with the pulp in pie 2. Whisk constantly – Never. To the autho – if you have any tips or advice please shoot me an email. Then mix in the eggs (and yolk! Woohoo for citrus season. Be the first to rate and review this recipe. Pipe or spoon meringue on top of the tart. Shere’s blood orange tart, from “Chez Panisse Desserts,” is gorgeous, with the blood orange segments arranged like a wide-open rose on the top. Hooray!! Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*. Don’t let it come to a boil so just 45 seconds or so in the microwave should do it. Have you enjoyed blood oranges this winter? Pour the filling into the cooled tart shell. This has been added to my things to make list. This looks awesome! Remove the custard from the heat and immediately run it through a fine sieve to strain out any lumps. Go to reviews. You are already heating up your coconut oil to melt it so why not take advantage of that. I love it! This blood orange tart has a chocolate oat crust, filled with creamy, blood orange coconut custard and topped with toasted, Swiss meringue. i’m not a huge fan of blood oranges normally, but i’m totally thinking i’d dig it in this so gorgeous! A curd uses a citrus or fruit base and typically doesn’t have any added dairy. Which is good. I haven’t changed the recipe from the time I wrote this at all, but I adapted the recipe from another blog (https://whiteonricecouple.com/recipes/blood-orange-bars/) and actually cut the amount of eggs/butter in the recipe since lots of people had the same comments about the color and I figured this could help.