Mini Blood Orange Tarts Recipes

Steps:

• Zest 2 blood oranges and set aside. Juice enough blood oranges to make 3/4 cup juice. Strain juice and discard pulp and seeds. If there is not enough juice to make 3/4 cup after straining, supplement with lemon juice.
• Whisk together eggs, sugar, salt, and blood orange juice in a saucepan. Slowly warm mixture over low heat. Add butter and blood orange zest. Heat until curd has thickened, stirring constantly, for 15 to 20 minutes.
• Pour curd into a bowl and allow to cool for 15 minutes. Place plastic wrap directly onto the top of the curd and refrigerate until ready to use.
• Preheat the oven to 400 degrees F (200 degrees C) or temperature recommended on puff pastry package. Line a baking sheet with parchment paper.
• Roll out puff pastry following package directions into a rectangular shape on a lightly floured surface. Cut into smaller rectangles, about 3x5 inches each. Place on the prepared baking sheet.
• Bake pastry according to package instructions until puffed up and browned, about 15 minutes. Remove from oven and brush with warmed marmalade. Allow to cool for 15 minutes.
• Top each puff pastry rectangle with a dollop of blood orange marmalade curd. If desired, top with blood orange slices.

Steps:

• Lightly grease a 9-inch tart pan with a removable bottom.
• Combine flour, sugar, vanilla extract, and salt in a food processor. Pulse a few times to combine. Add cold butter and pulse several more times until the mixture resembles coarse sand; mixture will be very crumbly. Pour mixture into the prepared tart pan. Use damp hands to press crumbs together evenly along the bottom and up the sides of the pan to form a crust. Use a fork to gently prick the bottom of the crust several times. Place crust in the freezer for 15 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Remove crust from freezer and place it on a cookie sheet. Line the crust with aluminum foil and fill with dried beans.
• Bake in the preheated oven until crust begins to turn golden brown, 20 to 25 minutes. Remove beans and aluminum foil. Return crust to the oven and bake until center of crust is set, 5 to 7 minutes more. Remove from oven and reduce heat to 325 degrees F (165 degrees C).
• Meanwhile whisk together sugar, cornstarch, and salt in a large heat-safe bowl. Mix in blood orange juice, eggs, egg yolk, and zest until smooth. Bring a pot of water to a low simmer. Place bowl with blood orange mixture over the pot of simmering water, making sure bowl does not touch water. Cook, stirring constantly, until mixture thickens enough to coat the back of a spoon, 5 to 10 minutes. Remove bowl from heat and stir in butter a piece at a time, ensuring each piece melts before adding the next. Pour custard mixture through a fine-mesh sieve into the prepared crust.
• Bake in the preheated oven until custard is set, 15 to 20 minutes. Allow tart to cool to room temperature before removing from pan, about 30 minutes.
• Chill tart for about 3 hours. Top with blood orange slices before serving.

Steps:

• Preheat oven to 450°F. Unfold crust in 9-inch-diameter tart pan with removable bottom. Press crust onto bottom and up sides of pan. Fold overhang in and press, forming high-standing rim 1/2 inch above pan sides. Pierce all over with fork. Bake crust until set and pale golden, about 10 minutes. Cool in pan on rack. Reduce oven temperature to 350°F.
• Grate peel from 2 oranges (orange part only); place in small saucepan. Cut pith from oranges; discard. Working over same pan, cut between membranes to release orange segments into pan. Add 1/4 cup sugar, 1/4 cup water and lemon juice. Bring to boil. Reduce heat; simmer until mixture is thickened and segments have fallen apart, stirring often, about 22 minutes. Cool to room temperature.
• Mix cornstarch and 1 cup sugar in medium bowl. Beat in butter. Add egg; beat until fluffy. Stir in orange mixture and Grand Marnier (mixture will look curdled). Spoon into crust.
• Bake tart until set, about 45 minutes. Cool on rack. (Can be made 1 day ahead. Cover; chill.) Garnish with orange slices. Serve cold or at room temperature.