The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. In a food processor, combine powdered sugar and butter and pulse until smooth. Use a kitchen torch to lightly toast the meringue, or you can put it under the broiler in the oven for 30-40 seconds. Remove the custard from the heat and immediately run it through a fine sieve to strain out any lumps. This site uses cookies. Something is not quite right. At all. it never did puff up as described. Cover with plastic and let the custard cool for 10 minutes or so before pouring into the cooled crust. The place that the healthy part of this dessert falls apart is the meringue topping. I cannot tell you have many times I have scrambled the eggs. I think the butter and resting time of the filling is key. Still tastes AMAZING. If you don't have one already, I'd also recommend getting an oven thermometer to find out if your oven runs hot. Sift the flour, sugar and salt into a large bowl. Stir in the butter pieces until melted, and cool the curd for 10 minutes. Blood Orange Tart with Citrus Crust (makes 1 tart): Please be careful with this method though and watch it like a hawk as it burns in a flash! In … How? Add the liqueur and stir until smooth. If you are making a dairy-based custard, the instructions will often tell you to simmer your milk or dairy in a small pot to bring it up to a simmer without letting it boil. Chill the tart for 2 hours to set completely before topping with the meringue. Being extremely squeamish, blood oranges never appealed to me, for what I think are obvious reasons. I promise you that the eggs will scramble if you do. And if you make this blood orange tart recipe, I’d love to know. I’m glad you still enjoyed the flavor! Blood orange curd filling, a mixture of sugar, eggs, butter and citrus juice and zest, captures those wonderful flavors in a creamy blood orange tart contained within a crisp, buttery crust. A constant slow and steady heat while whisking until the curd reaches 175 degrees creates a smooth tart filling that’s creamy yet holds together once you slice into the tart. Being extremely squeamish, blood oranges never appealed to me, for what I think are obvious reasons. Set a mesh sieve over a heatproof bowl or large measuring cup and set aside. My first pie I filtered the pulp before cooking the curd and thought that might be the issue so didn’t filter till after the curd was cooked on the 2nd pie and I’m still about 100 shades light on color. I always thought of blood oranges as being the whole fruit equivalent of an orange sunrise (orange juice with grenadine). My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*. Required fields are marked *. The flavor and texture of this tart was wonderful. Do not give into the temptation to just increase the heat to make it go faster. Then you temper the eggs by very slowly pouring the heated milk into the egg and sugar mixture while whisking constantly. Pour the slightly cooled curd into the cooled tart shell; you may want to put the crust in the oven first, then pour in the filling so it doesn't slosh all over the place when you try to move it. As always, enjoy. Remove the tart from the oven and let cool to room temperature, then chill for at least 3 hours prior to serving. Tag @phenomenalphoods on Instagram and hashtag it #pheNOMenalphoods. Made with by ThemeMove.com. *Bojon appétit! By continuing to use this website, you agree to their use. I would seriously take another winter blizzard if it meant a couple more bushels of blood oranges. ORDERING ANY PRODUCTS MENTIONED HERE ARE AT NO EXTRA COST TO YOU. This has been added to my things to make list. While I’m completely over the cold, I’m easing my pain by enjoying winter fruits and vegetables to the fullest extent before they leave us for berries and spring delights. Then mix in the eggs (and yolk! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year. Citrus Crust (makes one crust): I’ve made a few drinks with them and blood orange curd that was no where near the vibrant red of your tart! I hope that helps! I'll update the recipe to give a range of baking time. Blood Orange Tart . I highly recommend making this tart for a winter dinner party, especially if your guests have labeled themselves “not dessert people.” They’ll feel like they have to try it because it’s rude to go to someone’s house for dinner and completely turn dessert down even if you’re a “not dessert person.” And so they’ll have a “no thank you” portion and then probably another piece, too.

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