Rich chocolate and creamy blood orange curd are the perfect pair in this heavenly tart.
It feels like spring in Pittsburgh this weekend. The sun is shining, the sky is blue, and the windows are open so that we can get some of this fresh, 60-degree air blowing into our apartment. It’s glorious!
I can’t wait for spring! We have so many fun things we’re looking forward to this spring – including a much anticipated trip to Charleston and Savannah – and I’m longing for warm weather now that we’re being teased with it this weekend.
But let’s make the most of these last few weeks of winter, shall we? And to do that, we have to make sure we enjoy ALL of the winter citrus while we still can! Right now I want to put blood oranges in everything, but this blood orange curd tart is definitely at the top of that list. The blood orange curd is creamy, and sweet (but not too sweet!), and full of a tart, citrusy tang. The rich dark chocolate crust is simple to make and balances the tang of the blood orange curd perfectly. It’s pure heaven!
Blood Orange Curd Tart with Chocolate Crust
for the curd:
2 tsp. finely grated blood orange zest
1 cup freshly squeezed blood orange juice (from about 6 blood oranges)
2 T lemon juice
1 cup sugar
12 egg yolks
pinch of salt
12 T unsalted butter, room temperature
for the crust:
6 oz. chocolate wafer cookies
1 T plus 2 tsp. sugar
6 T unsalted butter, melted
for the topping:
1 cup heavy cream
1 T confectioner’s sugar
blood orange slices
Make the curd. In a medium saucepan, whisk together the zest, blood orange juice, lemon juice, sugar, egg yolks, and salt. Cook the mixture over moderately low heat for 30 minutes, or until the curd thickens. Stir often while cooking.
Strain the mixture through a fine mesh sieve into a medium bowl. Cut the butter into cubes and whisk the butter into the curd until smooth. Cover the curd with plastic wrap so it touches the surface of the curd and refrigerate for at least 3 hours until set and chilled.
Make the crust. In a food processor, pulse the chocolate wafers until finely ground. Transfer the ground wafers to a bowl and add the sugar and melted butter. Stir to combine. Press the dough into a 14-inch x 4-inch tart pan using the back of a spoon, filling the bottom and sides of the pan. Refrigerate for 30 minutes.
Preheat the oven to 350°F. Bake the crust for 8 minutes. Let cool completely on a wire rack.
Spread the chilled curd into the crust. Then refrigerate for 30 minutes.
In a medium bowl, whip the heavy cream and confectioner’s sugar until firm peaks are achieved.
Garnish the tart with whipped cream and blood orange slices. Slice the tart into 8 slices and serve.