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Blood Orange Curd Tart
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5 from 6 votes

Blood Orange Curd Tart

Prep Time35 mins
Cook Time2 hrs
Cooling Time2 hrs
Total Time4 hrs 35 mins
Course: Dessert
Cuisine: Pies and Tarts
Servings: 10 servings


Candied Oranges

  • 2 cups water
  • 2 1/4 cups (450 grams) granulated sugar
  • 12 blood orange slices 1/4-inch thick

Tart Crust

  • 1 1/3 cups (189 grams) all-purpose flour
  • 1/3 cup (60 grams) light brown sugar
  • 1/2 teaspoon kosher salt
  • 10 tablespoons (142 grams) unsalted butter, melted

Blood Orange Curd

  • 1 1/2 cups fresh-squeezed blood orange juice, 4-5 oranges
  • 3/4 cup (150 grams) granulated sugar
  • 2 (100 grams) large whole eggs
  • 4 (80 grams) egg yolks
  • 8 tablespoons (114 grams) unsalted butter, cut into 8 pieces

Whipped Crème Fraiche

  • 1 cup (240 grams) crème fraiche, cold
  • 2 tablespoons wildflower honey


  • For this recipe I used a 4 x 14-inch tart pan with a removable bottom. You can also use a 9-inch round tart pan.

For the Candied Oranges

  • Place a cooling rack next to the stove and place a piece of wax paper under the rack to catch the syrup that will drip from the candied oranges.
  • Combine the sugar and water in a 12-inch sauté pan and bring to boil and stir to dissolve the sugar. Reduce the heat to medium-low and add the orange slices in a single layer. Simmer for oranges for 1 hour, flipping the orange slices every 15 minutes, until the orange pulp begins to turn translucent and the rind is soft. To test the rind, remove a single orange slice from the syrup and test the rind by squeezing it with your fingers. Be careful the syrup is hot.
  • When the oranges are done place them on the cooling rack and allow them to cool completely before using. The simple syrup can be reserved and used for something else.

For the Crust

  • Adjust 1 oven rack to the middle position in the oven. Preheat the oven to 350 degrees.
  • Whisk flour, brown sugar, and salt together in a bowl. Add melted butter and stir with a silicone spatula or wooden spoon until a dough forms and no specks of flour remain. Using your hands, press the dough into the tart pan with a removable bottom. Press and smooth dough with your hands to even thickness, especially on the sides.
  • Place tart pan on a wire rack set in a rimmed baking sheet and bake until the top edges of the crust turn golden brown and firm to touch, 30 to 35 minutes, rotating pan halfway through baking.

For the Blood Orange Curd

  • Place the blood orange juice in a 2-quart saucepan, bring to a boil, then reduce heat to medium and reduce the juice to 3/4 cup. When the juice is reduced remove it from the heat. And allow it to cool slightly. Place a medium sized bowl with a fine mesh strainer near the stove.
  • In a 3-quart saucepan combine the whole eggs, the egg yolks, and sugar and whisk to thoroughly combine. Slowly stream in the blood orange juice, whisking constantly until all the juice is added. Add the butter and place the pan over medium heat. Whisk constantly until the curd is thickened and is 185 degrees F.
  • Strain the curd through the fine-mesh strainer when it is done.
  • If you're using the curd right away pour the curd into the tart shell and use an offset spatula to smooth the surface. Place the tart pan on a wire rack set in a rimmed baking sheet and bake for 10 minutes.
  • If making the curd 1 or 2 two days in advance, press a piece of plastic wrap directly onto the surface of the curd, and refrigerate until ready to use. The curd can be refrigerated for up to 3 days. Let the curd sit for 30 minutes at room temperature before filling the tart shell.
  • After baking the curd in the tart shell allow it to cool to room temperature and then refrigerate for at least two hours before adding the whipped crème fraiche.

For the Whipped Crème Fraiche

  • Chill the whisk and mixing bowl in the refrigerator for 15 minutes. Place the crème fraiche and honey in the bowl and with a hand mixer, whip the crème fraiche until soft peaks form. Refrigerate it until ready to use.

Assembling the Tart

  • Remove the tart from the refrigerator and decorate it with the candied orange slices and whipped crème fraiche.