Blood Orange Curd Tart with Lady Fingers Topping: delicious blood orange curd with few drops of orange essence and lady fingers crusty topping, all in one, make your citruses’ season’s new favourite tart !
The first idea of how to put the ingredients together for this Blood Orange Curd Tart with Lady Fingers Topping was to bake the crust, pour blood orange curd over it and cover with store bought lady fingers on the top. Not bad at all, right ?
But, the idea of topping made with lady fingers (Savoiardi ) batter to be poured over and baked together with the crust and filling I have seen here struck me like a thunder !
Blood orange season lasts for a short time and you can prepare the curd in advance. That is what I have done. Once cooled, I left it in the fridge for two weeks, firmly packed in plastic container so I could combine all the ingredients together to make Blood Orange Curd Tart with Lady Fingers Topping during one of our free weekends.
You may find the curd runny to use and there is simple solution to make it thicker: add some corn starch ! This is what I have done so, once cut, the slices look great !
To make 2 cups of curd, you need 15 minutes, total time. Below, in detailed recipe instructions, you may find the details.
There is another tip about the curd: intense red colour of blood oranges disssapears once you add eggs to the mixture so I added two drops of red food colour to make it vibrant :
Blood Orange Curd Tart with Lady Fingers Topping
Blood Orange Curd Tart with Lady Fingers Topping: delicious blood orange curd with few drops of orange essence and lady fingers crusty topping, all in one, make your citruses' season's new favourite tart !
- Ingredients for blood orange curd:
- ¾ cup blood orange juice ( 4 oranges )
- 4 eggs
- 5 Tbsp white sugar
- 2 drops edible orange essence
- 2 drops red food colour, optional
- 6 Tbsp unsalted butter
- 2 Tbsp corn starch
- Ingredients for the crust:
- 1 cup all purpose flour
- 2 Tbsp sugar
- 1 egg
- 4 Tbsp butter, room temperature
- Pinch of salt
- Ingredients for lady fingers topping:
- 2 eggs, separated
- 2+8 Tbsp icing sugar
- 3 Tbsp cake flour
- 3 Tbsp corn starch
- 2 drops edible orange essence
- Icing sugar to dust the tart before serving
Squeeze 4 – 5 blood oranges, depending of size to get ¾ cup of juice.
In medium sized pot, whisk the eggs, sugar, orange juice, edible orange essence and bring to boil, stirring constantly. Boil for approx. 4 – 5 minutes and take away from the heat. Add butter and incorporate. Leave aside. You can prepare the curd up to 4 weeks in advance.
Preheat the oven to 180 C / 356 F.
Butter 10 x 6 inches pan and cover it with baking paper.
On a flat, clean working surface, combine all the crust ingredients, using your hands.
Roll the crust using rolling pin to fit the bottom and the sides of a pan.
Fill the crust with pie weights or dried beans.
Bake for 10 minutes and take it out.
Lower the oven temperature to 160 C / 320 F.
For the topping, beat egg yolks, orange essence and 2 Tbsp od icing sugar until pale.
In another bowl, mix egg whites and 8 Tbsp of icing sugar until stiff peaks form.
Incorporate egg whites mixture to the first one. Gently fold using spatula.
Add cake flour and corn starch slowly and gently fold together so the mixture don’t lose the air bubbles.
Pour blood orange curd into the prebaked crust.
Take one zip log plastic bag and fill with the lady fingers topping. Cut a tip off.
Gently spread over the curd to cover it completely.
Bake for 30 minutes. The top should become golden and crusty.
Dust with icing sugar before serving.