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Dessert
Italian
6 tartlets
20 minutes
20 minutes
A nice bit of sweet with some zing in these individual tarts. Or, just make the curd filling and use to spread on fresh croissants, warm brioche, or a dollop over morning Greek yogurt!
Tarocco Oranges are native to Sicily.
1/2 cup Tarocco or California Blood Orange juice, freshly squeezed
1 tablespoon Tarocco or California Blood Oranges zest
1/2 cup granulated sugar
2 large eggs
4 ounces unsalted butter, cubed
6 prepared tartlet shells
3 Blood Oranges, segmented
In a large metal bowl, whisk together the juice, zest and sugar.
In a separate bowl, whisk the eggs until well blended and set aside.
Set the first bowl over a saucepan of simmering water. Continue to whisk the mixture until hot.
When hot, pour a small amount into the eggs while whisking and then whisk that back into the other bowl.
Continue to stir until thickened and it reaches a temperature of 160°F. Strain into another bowl.
Cover the surface, pressing plastic wrap to the top of the curd so that it doesn't form a skin. For full flavor, refrigerate overnight.
To assemble, pipe some of the curd into the tartlet shells and garnish with orange segments.
For a more rustic look and pops of citrus flavor, don't strain the curd, leaving in the zest.
For a more rustic look and pops of citrus flavor, don't strain the curd, leaving in the zest.
