Blood Orange Curd Tartlets
Updated: Jan 10
Luscious, silky and velvety...this dreamy blood orange curd tastes like an orange creamsicle. Pair that with a buttery tart shell and you’re in dessert heaven!
I took a 7-year hiatus after I attempted my first curd.
Keyword being attempted.
Years ago, I was ecstatic to discover a blood orange curd recipe. When I sliced into those beautiful blood oranges I saw segments of gorgeous, edible red rubies. And the juice. Fragrant and crimson; I couldn’t wait to taste the curd.
If I’d known the end result, I would’ve gladly kept waiting.
My curd was a gray, lumpy mess of scrambled eggs. Inexperience and human error got the best of me. I was so furious that I never tried curd again.
Until a few months ago.
I occasionally watch Kids Baking Championship on Food Network. The kids are talented, friendly and fearless competitors. After watching 10-year-olds make fabulous curds and desserts, I knew I was being too stubborn.
Pushing the horrible memories of gray, scrambled curd out of my mind, I tried again. This time I was successful! My baking skills grew in that 7-year gap, but I also credit part of my success to the recipe.
Whatever your past experiences with curd are, I hope you give this recipe a try.
HOW LONG DOES IT TAKE TO THICKEN CURD?
For this recipe, it took exactly 10 minutes to thicken. I went about 15 seconds over and I saw a few small scrambled egg pieces forming. Every pan and heating element is different, but I highly recommend carefully watching your curd. Look away for a second and a smooth curd could turn into scrambled lumps. Believe me, I know.
WHY SHOULD I STRAIN THE CURD?
This step ensures your end product is luscious and dreamy. No matter how closely you watch the curd while it thickens, there will probably be some egg pieces in there. Straining the curd removes these bits and the zest. Don’t skip this step!
This dessert is orange creamsicle-like liquid velvet encased in a flaky tart, and it changed my outlook on curd forever. Let these blood orange curd tartlets into your life and enjoy the perfect bite-sized treat!
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Blood Orange Curd Tartlets
2 ½ cups all purpose flour
1 cup (2 sticks) unsalted butter, chilled and cubed
Pinch of salt
1 egg, beaten
Cold water (enough to bind the pastry)
Blood orange curd:
Blood orange zest (from two oranges)
Blood orange juice (from three oranges)
1 tablespoon lemon juice
⅓ cup sugar
2 teaspoons cornstarch
1 whole egg
3 egg yolks
¼ cup unsalted butter
1. Heat the oven to 400 degrees.
2. Add the flour, butter and salt to a large bowl.
3. Rub the butter into the flour and salt with your fingers. It should feel like coarse crumbs.
4. Stir in the beaten egg.
5. Add in cold water a little at a time. Mix until a firm dough forms.
6. Wrap the dough in plastic wrap. Chill for 30 minutes.
7. Spray a 12 cup muffin tin with baking spray.
8. On a lightly floured surface, roll dough out to ⅛ inch thickness. Using a small round cookie cutter (or drinking glass) dipped in flour, cut out 12 pieces of dough. Mold one piece of dough into each hole of the muffin tin.
9. Gather any leftover dough scraps. Wrap in plastic wrap and store in a ziploc bag in the freezer.
10. Bake the tart shells for 20 minutes, or until golden brown.
11. Allow the tarts to cool in the muffin tin for a couple of minutes. Then remove and cool completely on a wire rack. If the tarts puffed up during baking, gently press your thumb into the center to create a small well for the curd.
12. To make the blood orange curd, combine the ingredients (except the butter) in a saucepan. Whisk until combined.
13. Add the cubed butter and cook over a low/medium heat.
14. Whisk until thick, about 10 minutes.
15. Run the curd through a sieve to remove any bits of cooked egg and zest. This gives the final product a smooth texture.
16. Cool curd to room temperature.
17. Once the tart shells and curd cool completely, spoon about a tablespoon of curd into each tart.
18. Store the tarts in an airtight container in the refrigerator. These will keep for a few days, but they taste best right after baking and filling.