I really loved the lemon curd from the lemon tart that I made for Easter. It was so delicious. So, I wanted to make it again with a slight variation. I had a couple blood oranges leftover from a cake I had recently made, so I decided to make a blood orange curd and put it in a tart.
The blood orange juice isn’t as tart as the lemon, but it still gives it a great flavor. I added a teaspoon of lemon juice anyway just to give it a little kick.
These cute tartlets are made with a blood orange curd in a Nilla Wafer crust and topped with a piped Swiss meringue. Simple, easy, and delicious!
Blood Orange Tartlets
Ingredients
- 2 whole eggs
- 2 egg yolks
- zest from 1 blood orange
- 1/2 cup blood orange juice
- 1 cup sugar
- 1 stick butter
- 2 tbsp heavy cream
Swiss Meringue
- 2 large egg whites
- 1/2 cup sugar
- 1/2 tsp vanilla
- 1/4 tsp cream of tartar
Crust
- 2 cups crushed Nilla Wafers
- 1 stick butter, melted
- 1/3 cup sugar
Instructions
- Whisk eggs, sugar, zest and juice in a double boiler until thickened. Remove from heat and add butter and heavy cream. Refrigerate overnight.
Crust
- Mix wafer crumbs, sugar and melted butter. Press into the bottom and sides of six mini tart pans. Bake in a 350 degree oven for 10 minutes. Cool on a wire rack. Add curd to the tart pans.
Swiss Meringue
- Fill medium saucepan one quarter full with water. Set the saucepan over medium heat, and bring water to a simmer.Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined. Fill meringue into a piping bag with a star tip. Pipe meringue stars over the tops of the tarts. Use a torch to brown meringue. Serve immediately.
