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
- 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.
- 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.
- 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.
- Shape the dough into a flattened disk. Cover tightly with plastic wrap and allow to chill in the refrigerator for 30 to 45 minutes.
- 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.
- 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.
- 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.
- 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.
- 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