Delicious Mini Blood Orange Tarts Recipe

These mini blood orange tarts are a burst of citrusy goodness in every bite. The buttery crust is filled with a creamy blood orange filling and topped with a tangy blood orange glaze. They are perfect for a tea party or as a dessert for any occasion. The bright color of the blood oranges adds a beautiful touch to these adorable tarts.

Ingredients

• 1 ½ cups all-purpose flour
• ¼ cup granulated sugar
• ½ teaspoon salt
• ½ cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2 tablespoons ice water
• 1 cup blood orange juice
• ½ cup granulated sugar
• 3 large eggs
• ½ cup heavy cream
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• Zest of 2 blood oranges
• 1 tablespoon blood orange juice
• Powdered sugar, for dusting

Directions

1. In a food processor, combine the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
2. In a small bowl, whisk the egg yolk and ice water together. Gradually add the egg mixture to the dough while pulsing until the dough comes together.
3. Transfer the dough to a floured surface and shape it into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.
4. Preheat the oven to 375°F (190°C).
5. Roll out the chilled dough on a floured surface to about 1/8 inch thickness. Use a round cookie cutter to cut out circles slightly larger than the size of the cavities in your mini tart pans.
6. Press the dough circles into the tart pans, trimming any excess dough. Place the tart pans on a baking sheet and blind bake the crust for 15 minutes.
7. While the crust is baking, prepare the blood orange filling. In a saucepan, combine the blood orange juice and sugar. Heat over medium heat until the sugar dissolves.
8. In a bowl, whisk together the eggs, heavy cream, and cornstarch. Gradually pour the hot blood orange mixture into the egg mixture, whisking constantly.
9. Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until thickened. Remove from heat and stir in the blood orange zest and juice.
10. In a small bowl, mix the cornstarch and cold water until smooth. Add this mixture to the blood orange filling and cook over low heat, stirring constantly, until it thickens further. Remove from heat and let cool slightly.
11. Pour the blood orange filling into the baked tart crusts. Smooth the tops with a spatula.
12. Bake the tarts for an additional 10-12 minutes, until the filling is set.
13. Remove the tarts from the oven and let them cool completely. Refrigerate for at least 1 hour before serving.
14. Dust the tarts with powdered sugar before serving.
15. Enjoy these delicious mini blood orange tarts!

Interesting Facts