Blood Orange Curd Tart with Soft Meringue
Blood Orange Curd Tart with Soft Meringue
Bittersweet blood orange is a wonderful seasonal substitute for lemons in this spin on a classic dessert.
Serves 8
Ingredients
3 large eggs
2 egg yolks
1/2 cup fresh blood orange juice
1 tsp blood orange zest
1 cup granulated sugar
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch chunks
meringue:
4 egg whites
1/3 cup granulated sugar
1/2 tsp vanilla extract
1/4 tsp cream of tartar
prepared tart or pie shell, recipe below
Method
Preheat oven to 325°F.
Curd:
Heat a small saucepan of water over medium heat and allow to come to a simmer.
Whisk eggs, yolks, and sugar together in a 2-quart saucepan and place over low-medium heat. While whisking constantly, add blood orange juice and zest. Continue cooking mixture (mixture should never boil, but should be at a low simmer), whisking often, until very thick like the consistency of pudding, about 10 minutes. Remove from heat, add a few pieces of butter at a time and whisk until melted. Continue until all the butter is incorporated and filling is smooth.
Pour filling into prepared crust, top with meringue (making sure to completely cover filling), and bake for 10-15 minutes or until meringue is firm, golden brown, and cooked through. Allow to cool completely to room temperature before serving.
Meringue:
Add egg whites to the bowl of a stand mixer with whisk attachment and beat on medium-high speed until foamy. Slowly add in sugar, vanilla, and cream of tartar and continue beating until stiff, glossy peaks form.
Basic Crust Recipe
Ingredients
8 tbsp cold unsalted butter
1 1/2 cups all-purpose flour
1 tbsp granulated sugar
1/2 tsp kosher salt
1/4 cup cold water
Method
Add butter, flour, sugar, and salt to the bowl of a food processor and pulse about 8 times or until the butter is the size of peas. Turn processor on and drizzle in cold water until the dough comes together into a ball. Turn dough out onto a lightly floured surface and form into a ball, then flatten slightly into a disc. Wrap dough in plastic wrap and refrigerate for about 30 minutes before baking.
To bake, preheat oven to 375°F.
On a lightly floured surface, roll dough out to 1/8" thick and transfer to a pie or tart pan. Press dough gently into the pan and trim excess, leaving a 1 inch border. Fold and pinch edges together. Place pie weights in the center of the dough or use a fork to poke several holes on the bottom of the crust. Bake for about 10-12 minutes or until golden and crisp. Transfer to a cooling rack and allow to cool completely before filling.
