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Blood Orange Curd Tart with Lady Fingers Topping

Blood Orange Curd Tart with Lady Fingers Topping is sophisticated dessert, with buttery tart crust, light citrus blood orange curd, and ladyfingers sponge on the top. Perfect blood orange dessert!

Course Dessert
Cuisine Italian
Keyword Blood Orange Curd Tart with Lady Fingers Topping
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes

Ingredients

  • Ingredients for blood orange curd:
  • ¾ cup blood orange juice ( 4 oranges )
  • 4 eggs
  • 5 Tbsp white sugar
  • 2 drops edible oranges essence
  • 2 drops red food color, 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 unsalted butter, room temperature
  • Pinch of salt
  • Ingredients for lady fingers topping:
  • 2 eggs, separated
  • 2+8 Tbsp powdered sugar
  • 3 Tbsp cake flour
  • 3 Tbsp corn starch
  • 2 drops edible orange essence
  • Powdered sugar to dust the tart before serving

Instructions

  1. Squeeze 4 – 5 blood oranges, depending on size to get ¾ cup of juice.

  2. In medium sized pot, whisk the eggs, sugar, orange juice, corn starch, 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.

  3. Preheat the oven to 180 C / 356 F.

  4. Butter 10 x 6 inches pan and cover it with parchment paper.

  5. On a flat, clean working surface, combine all the crust ingredients, using your hands.

  6. Roll the crust using rolling pin to fit the bottom and the sides of a pan.

  7. Fill the crust with pie weights or dried beans.

  8. Bake for 10 minutes and take it out.

  9. Lower the oven temperature to 160 C / 320 F.

  10. For the topping, beat egg yolks, orange essence and 2 Tbsp of powdered sugar until pale.

  11. In another bowl, mix egg whites and 8 Tbsp of icing sugar until stiff peaks form.

  12. Incorporate egg-whites mixture to the first one. Gently fold using spatula.

  13. Add cake flour and corn starch slowly and gently fold together so the mixture doesn't lose the air bubbles.

  14. Pour blood orange curd into the pre baked tart shell.

  15. Take one zip log plastic bag and fill with the lady fingers topping. Cut a tip off.

  16. Gently spread over the curd to cover it completely.

  17. Bake for 30 minutes. The top of orange curd tart should become golden and crusty.

  18. Cool completely.

  19. Dust with powdered sugar before serving.