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Blood Orange Tart

Source of Recipe

Recipes by Lynne Mullins


List of Ingredients

250 gm [1 2/3 cups] plain flour
125 gm cold unsalted butter, chopped
2 tbsp icing sugar
½ tsp vanilla extract
1 egg yolk
Custard filling
½ cup thickened cream
6 egg yolks
55 gm [¼ cup] caster sugar
½ tsp ground cinnamon
1 tsp powdered gelatine
2 tbsp flaked almonds, roasted
Topping
220 gm [1 cup] caster sugar
½ cup freshly squeezed blood orange juice, strained
3 blood oranges, peeled, pith removed and cut into 1cm-thick slices



Recipe

1 Process flour, butter and sugar in a food processor until mixture resembles breadcrumbs. Add vanilla, a pinch of salt, egg yolk and 1-2 tbsp iced water and process until combined. Form into a disc, wrap in plastic wrap, and refrigerate for 1 hour.
2 Roll out pastry on a lightly floured surface and line a 12x35cm tart tin with removable base, then refrigerate for at least 30 minutes. Line pastry with baking paper and fill with dried beans or rice and bake at 180C for 15 minutes. Remove paper and beans and bake for another 10-15 minutes or until golden and dry. Cool.
3 For custard filling, place cream in a saucepan and bring almost to the boil. Using an electric mixer, beat egg yolks and sugar until thick and pale, then gradually stir in cream. Return mixture to pan and stir continuously over low-medium heat for 3-5 minutes or until slightly thickened. Do not boil. Remove from heat and stir in cinnamon.
4 Place 1 tbsp water in a small heatproof bowl and sprinkle over gelatine, then place bowl in a small saucepan of simmering water and stir until gelatine dissolves. Stir mixture into custard and combine well, then strain through a fine sieve into a bowl, cover closely with plastic wrap and cool to room temperature.
5 Sprinkle almonds over pastry shell, spoon over filling, then refrigerate for several hours or until set.
6 For topping, combine sugar and 125ml (½ cup) water in a saucepan and stir over high heat until sugar dissolves, then bring to the boil and simmer without stirring until pale golden caramel. Remove from heat and when bubbles subside, carefully pour in orange juice, and stir until smooth. Cool slightly, then pour caramel over sliced oranges in a bowl and stir to combine well. Spoon oranges and caramel over top of tart and serve immediately. Tart is best made on day of serving.