Blood Orange Mascarpone Tart

Brighten your wintry days with the soft raspberry-citrus flavor of Blood Oranges in this Mascarpone Tart nestled in a homemade all-butter pie crust. And for a little extra lusciousness, dollop honey-sweetened mascarpone whipped cream and blood orange curd.

Blood Orange Mascarpone Tart by URBAN BAKES

For a couple of months of the year, we’re blessed with the presence of blood oranges, but grab them quickly because they come and go fast! Unlike that typical burst of tang you get from a standard orange, blood oranges have a more soft citrus sweet flavor with a hint of raspberry. Its most notable characteristic are their beautiful shades of ruby red; it always fascinates me. Although I know what to expect, I’m always surprised when I cut into one. Once you do, you’ll understand how it got its name.

Every year between January through March, I hunt the citrus section to grab a bag-full of blood oranges. Enjoy a couple and then use the rest to make a variety of desserts such as these bars, cake and tart. Like other citrus fruits, the variety of desserts you can make are endless. And this time, I’ve created a blood orange curd to go with this mascarpone tart.

Blood Orange Mascarpone Tart by URBAN BAKES

Below are images of a few steps before the final touches of the tart. If possible, use non-metal utensils and glass bowls. Avoid using any metal, stainless steel or tin when touching the juice of the fruit as over time this can change from pink to a dull clay color. If this is not possible, use a drop of pink food color to bring back the pinkish peach color.

Note that the final color of the blood orange mascarpone tart will change upon baking. The color can vary from pink to peach or have an orange-ish hue. This is very much dependent on the amount of ruby pigment within the flesh of the fruit, the preparation (avoiding metal), and the color of the yolks.

About halfway during baking, the filling will rise up to the rim of the crust. Upon cooling, this will settle into the crust giving a crinkly appearance. In case there’s any overflow, it may be best to place a rimmed baking pan below the tart pan to help catch any spillage. The mascarpone tart is done baking when the center jiggles only slightly and the surface is dry to the lightest touch. It must rest for at least 2 hours to fully set.

Blood Orange Mascarpone Tart by URBAN BAKES

With extra fruit on hand, making a blood orange curd only made sense to help give a fresh boost of flavor. And although mascarpone whipped cream adds lusciousness to the tart, adding a side of curd elevates the creaminess. But know this step is optional. The blood orange tart is amazing on its own!

Blood Orange Mascarpone Tart by URBAN BAKES

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Blood Orange Mascarpone Tart by URBAN BAKES

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Blood Orange Mascarpone Tart by URBAN BAKES

Blood Orange Mascarpone Tart


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  • Author: URBAN BAKES
  • Total Time: 4 hours
  • Yield: 24 servings 1x
  • Diet: Vegetarian

Description

Brighten your wintry days with the soft raspberry-citrus flavor of Blood Oranges in this Mascarpone Tart nestled in a homemade all-butter pie crust. And for a little extra lusciousness, dollop honey-sweetened mascarpone whipped cream and blood orange curd.


Ingredients

Scale

BLOOD ORANGE CURD

  • 1/4 cup (50 g) granulated sugar
  • 2 tablespoons (16 g) cornstarch
  • 3/4 cup (180 g) water
  • 3 large egg yolks (45 g)
  • 3 tablespoons (48 g) blood orange juice
  • 1 tablespoon (8 g) blood orange zest (optional)

CRUST

  • 1 1/2 cups (190 g) all-purpose flour
  • 1 teaspoon (4 g) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (113 g) unsalted cold butter, sliced or cut in 1 cm cubes
  • 1 large egg yolk (15 g)
  • 4 to 5 tablespoons (60 to 75 g) cold water

BLOOD ORANGE FILLING

  • 1 cup (200 g) granulated sugar
  • 3/4 cup (170 g) mascarpone cheese
  • 1/3 cup (83 g) blood orange juice
  • 2 tablespoons (16 g) blood orange zest
  • 2 tablespoons (30 g) heavy cream
  • 1 teaspoon pure vanilla extract
  • 2 large eggs (100 g)
  • 1 large egg yolk (15 g)

WHIPPED MASCARPONE TOPPING

  • 1/2 cup (120 g) heavy cream
  • 1 1/2 tablespoons (21 g) mascarpone cheese
  • 1 tablespoon (21 g) honey
  • 1/2 teaspoon pure vanilla extract

GARNISH

  • Blood orange slices
  • Blood orange zest
  • Fresh mint

Instructions

  1. CURD: In a small saucepan, whisk together sugar and cornstarch. Mix in water and egg yolks until no lumps remain. Bring mixture to a boil and continue to stir until it begins to thicken. Cook for 1 minute then remove from heat.
  2. Whisk in blood orange juice and zest until curd becomes uniform in texture, about 2 to 3 minutes. No straining is necessary.  Transfer curd to a dry bowl and refrigerate uncovered. 
  3. CRUST:  In a medium bowl, whisk together flour, sugar and salt. Toss in butter and coat with flour mixture. Using a pastry blender or long-tined fork, cut in butter and egg yolk until the mixture becomes crumbly about the size of small peas.  Add water 2 tablespoons (30 g) at a time and continue to cut into the flour mixture until a ball of dough begins to form and is able to leave the sides of the bowl.  
  4. Shape the dough into a flattened disk. Cover tightly with plastic wrap and allow to chill in the refrigerator for 30 to 45 minutes.
  5. Once the pastry dough has chilled, lightly flour a clean and dry surface.  Roll dough into a 10×13 inch (25×33 cm) square and about 1/4 inch (1/2 cm) thick. With the aid of a large bench scraper or rolling pin, transfer the sheet of pastry dough onto an 8×11 inch (20×28 cm) tart pan with a removable bottom.  Gently press dough onto the bottom and up the sides of the pan. Using a paring knife or scissors, cut and discard any excess dough that goes beyond the rim of the tart pan; set aside in the fridge.
  6. FILLING:  Meanwhile, heat oven to 350°F (175°C).  In a medium bowl, beat sugar, mascarpone, blood orange juice, zest, heavy cream and vanilla until well blended. Mix in eggs and egg yolk until just combined. Spread filling into the chilled crust. 
  7. Bake for 35 minutes or until filling is set and the center slightly jiggles when moved. Allow tart to cool on a cooling rack for 1 hour.  Refrigerate for 1 hour. 
  8. TOPPING: In a chilled bowl of a stand mixer fitted with the whisk attachment, beat heavy cream and mascarpone on high speed until soft peaks form.  Stir in honey and vanilla.  
  9. Fill a pastry bag with a star tip and pipe a few dollops over the top of the tart. Garnish with blood orange slices, zest and mint.  Slice and serve at room temperature with a dollop of blood orange curd.  Store lightly covered in the refrigerator.  ENJOY!
  • Prep Time: 1 hour
  • Cook Time: 40 minutes
  • Category: Tart
  • Cuisine: American

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