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Ingredients
- 1 2/3 c. all purpose flour
- 1/4 c. sugar
- 1/2 tsp salt
- 10 Tbsp. cool unsalted butter, cut into small pcs
- 2 x egg, yolks
- 1 tsp vanilla, extract
- 2 tsp cool water Filling
- 6 lrg egg
- 1 c. sugar
- 3/4 c. freshly squeezed blood orange, juice
- 1/4 c. freshly squeezed lemon, juice
- 1/4 c. 35% cream
- 1 tsp vanilla, extract
- 1 x zest of one orange, finely, minced Caramel Topping
- 1 c. sugar
- 1 Tbsp. water
Directions
- Preheat oven to 425 degrees F.
- Sift the flour, sugar and salt into a mixing bowl. Cut the butter into the flour mix till it resembles coarse meal.
- Combine the egg yolks, vanilla and water. Add in to the flour mix. Bring the dough together with a fork or possibly your hands and shape into a round disk. Refrigeratefor half an hour.
- On a lightly floured surface roll the dough out to about 1/8-inch thick. Cut circles with a cookie cutter or possibly the top of a glass to match the size of the tart moulds. Line the moulds with the dough. Firmly and proportionately press the dough into the moulds. Chill again for 15 min.
- Line tartlets with tin foil and fill with pie weights. Blind bake dough for 8 to 10 min or possibly till the dough is golden brown. Remove the foil and weights. Bake for 5 more min. Let tartlet shells cold before filling.
- Filling:Preheat oven to 375 degrees F.Whisk Large eggs and sugar together. Mix should be smooth but not foamy.
- Add in the blood orange juice, lemon juice and cream. At this point the mix may seem thin but this is fine.
- Strain the filling mix to ensure a smooth texture. Add in the orange zest to the strained mix and pour into the pre-baked shells.
- Bake for 20 to 25 min. Watch the filling carefully after the 15 minute mark, as it will set quickly. Be sure to pull the tart out of the oven while there is still a spot of wobbly filling in the center approximately the size of a quarter. Remove from oven and allow to cold before slicing.
- Caramel Topping:Put sugar and water into a heavy bottomed pot and turn heat to medium high. Gently swirl the pan as the sugar melts. Don't stir with a spoon.
- Cook sugar for 8 to 10 min or possibly till it has reached a golden brown caramel colour. Pour onto parchment paper and let cold.
- Break caramel up into pcs and put into a food processor. Pulse two to three times or possibly till caramel becomes a fine crumb.
- Top cooled tartlets with caramel crumbs. Brown the caramel on top of the tartlet with a creme brulee torch or possibly under the broiler.
- If you like garnish the top of each tart with a thin slice of blood orange. Can also serve with dark chocolate sauce, raspberry coulis or possibly fresh whipped cream and an elegant sprig of mint.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 6 servings | |
| Calories 704 | |
| Calories from Fat 246 | 35% |
| Total Fat 27.82g | 35% |
| Saturated Fat 15.4g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 328mg | 109% |
| Sodium 291mg | 12% |
| Potassium 157mg | 4% |
| Total Carbs 103.41g | 28% |
| Dietary Fiber 1.0g | 3% |
| Sugars 75.97g | 51% |
| Protein 12.14g | 19% |
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