Hi Everyone! First off, I want to welcome you to my culinary world!
For my blog’s maiden voyage, I’m sharing one of my favorites with you, and it involves a very sultry citrus. I’ve been in love with blood oranges since I was a kid. My sister worked at this incredible handmade ice cream shop, and in the winter/early spring they had a gorgeous crimson-colored blood orange sorbet that was heaven on earth. After most of her shifts, she would bring us home treats, and that sorbet was my fav.
Here on the East Coast, we’re nearing the end of the winter (I hope!), but I was still able to find some dramatic blood oranges to make these beauts. I add a few roasted pistachios to the shortbread crust for a little extra crunch, and earthy nuttiness.
The filling reminds me of an Orange Creamsicle or 50/50 Bar. But, if you can’t find blood oranges, definitely use navel oranges or Cara Caras, it will be just as delicious.
Making the orange curd isn’t complicated, but you must be able to stir UNINTERUPTED for about 10-12 minutes. No kids, no phones, no work. JUST ZEN OUT, and stir. Otherwise you’ll end up with pink scrambled eggs.
Blood Orange Mini Tarts w/Pistachio Shortbread Crust
buttery, flaky pistachio shortbread filled with velvety, tart blood orange curd
Ingredients
- Orange Curd:
- 6 egg yolks
- 1/2 cup sugar
- 1/3 cup fresh blood orange juice
- 2 T fresh lemon juice
- 1 1/2 T grated orange zest
- 1/2 cup cold unsalted butter (1 stick butter), cut into 8 slices
- 1 tsp vanilla extract
- Shortbread Crust:
- 12 tablespoons (1 1/2 sticks) unsalted butter, plus more for greasing, at room temperature
- 1/2 c sugar
- ½ c roasted, unsalted, shelled pistachios, chopped finely
- 1/2 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- Pinch salt
Directions
- Step 1 For the tart shell: Grease 6 4″ removable-bottom mini tart pans with butter or cooking spray.
- Step 2 Mix the softened butter and sugar together in a large bowl, and stir until thoroughly combined. Add the vanilla, and combine.
- Step 3 In a medium bowl, mix the flour, salt, and cooled chopped pistachios. Then, add them to the butter-and-sugar mixture.
- Step 4 Gently mix until the dough starts to come together, but still really shaggy looking.
- Step 5 Dump onto a surface dusted with flour and shape into a flat disk, then divide into 6 equal pieces. With your fingers, press the dough into the removable-bottom mini tart pans, making sure that the finished edge is flat. Place all of the tart shells on a baking sheet and chill until firm, about 20 minutes.
- Step 6 Meanwhile, preheat the oven to 350 degrees F.
- Step 7 Butter/spray 1 side of a square of aluminum foil to fit inside the chilled tart dough, and place it, buttered side down, on the pastry. Fill with pie weights, beans, or rice.
- Step 8 Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 10-12 minutes more.
- Step 9 The edges should be golden brown, and the center should be lighter in color, like a blonde color. Allow to cool to room temperature, then remove the crusts from tart ring by pushing up from the bottom of the pan.
- Step 10 Orange Curd: (when making the orange curd, do not leave the stove, make sure you have 15 mins of undivided attention). Add 1-inch of water to a medium saucepan and bring to a simmer over low heat. In a medium metal bowl whisk the egg yolks and sugar for about a minute until smooth. Whisk in the orange and lemon juice and zest until combined.
- Step 11 Place the mixing bowl on top of saucepan (the bowl should be wide enough to fit on top of the saucepan, but shouldn’t be touching the simmering water). Stir the mixture constantly with a rubber spatula scraping the bottom and sides of the bowl as you stir, until it begins to thicken, and will coat the back of a spoon. This will take approximately 10 minutes. Turn the heat off, and leave the bowl on top of the saucepan.
- Step 12 Whisk in the cold butter, one slice at a time. Wait until each piece almost disappears before adding the next.
- Step 13 Pour the warm orange curd into a measuring cup with a spout, then fill each tart shell with the curd, and allow to cool at room temperature. DO NOT cover the tart with plastic wrap until it is totally chilled.
- Step 14 Enjoy! Leave a comment below to let me know how yours turns out!
I love seeing your creations, so be sure to share and tag anything you make with #lionsbread -xo
