Introduction

This vibrant Blood Orange Tart combines a crisp lemon thyme shortcrust with a silky, tangy blood orange curd filling. Finished with a luscious citrus thyme whipped cream, it’s a refreshing dessert perfect for any season.

A blood orange tart with three layers is shown on a white plate placed on a white marbled surface. The tart has a crumbly light brown crust forming the base and edge. The middle layer is smooth, glossy, and bright orange, filling the center. On top, dollops of white cream are evenly spaced around the edge, alternating with thin slices and small wedges of dark red and orange blood oranges. Orange zest and tiny yellow sprinkles are scattered around the cream and fruit, adding texture. Two slices are cut out from the tart’s edge, revealing the neat layers. Nearby are a small white plate with more blood orange slices, a jar of orange sauce with a white spoon, and two small white bowls with dried orange petals and yellow powder. photo taken with an iphone --ar 4:5 --v 7

Ingredients

One lemon thyme shortcrust (see note)
¾ cup blood orange juice
2 tablespoons blood orange zest
¼ cup lemon juice
3 whole eggs plus 1 yolk
2 tablespoons cornstarch
¼ cup heavy whipping cream (for filling)
¾ cup sugar
4 tablespoons butter, cut into pieces
1 cup heavy whipping cream (for whipped cream)
¼ cup powdered sugar
Optional: 2 sprigs fresh thyme (for whipped cream infusion)
Optional: peeled zest of 1 large blood orange (for whipped cream)
Optional: peeled zest of 1 large lemon or 2 small lemons (for whipped cream)

Instructions

Step 1: Prepare the lemon thyme shortcrust dough at least one hour ahead. After chilling, let it sit at room temperature for 10 minutes, then roll it out 2 inches larger than your tart pan diameter. Fit the dough into the pan, trim the edges, and freeze for 20 minutes. Save the trimmings to bake into cookies later.
Step 2: Par-bake the crust: line with foil and fill with baking rice or weights, then bake until about 5 minutes remain to finish.
Step 3: While the crust bakes, prepare the blood orange curd filling. Zest and juice blood oranges; juice lemon. Dice butter and measure all filling ingredients. Whisk eggs and sugar in a medium saucepan.
Step 4: When the crust has 5 minutes remaining, whisk blood orange zest, juice, lemon juice, cornstarch, and butter into the eggs and sugar. Cook over medium-low heat, stirring constantly until thickened and about 170°F, roughly 5-7 minutes.
Step 5: Strain the curd through a fine mesh sieve to remove zest and lumps. Stir in ¼ cup heavy cream until smooth.
Step 6: Pour the warm filling into the still-warm crust. Bake for 10-15 minutes until edges set but the center remains slightly wobbly. Rotate halfway through if not using convection.
Step 7: Let the tart cool on the counter for at least 2 hours. Cover and refrigerate if not serving immediately.
Step 8: To make the citrus thyme whipped cream, infuse 1 cup heavy cream with thyme sprigs and citrus zest (optional) by straining these into the cream. Make sure not to infuse longer than 18-24 hours to avoid bitterness.
Step 9: Whisk the infused cream with powdered sugar until soft peaks form. Spread whipped cream over the tart or serve dollops on individual slices.

Tips & Variations

Use frozen tart dough trimmings to bake small cookies alongside your tart for a zero-waste treat.
For a brighter flavor, substitute regular lemons with Meyer lemons in the crust or filling.
Top the tart with candied blood orange slices for added sweetness and decoration.
If blood oranges are unavailable, use a mix of regular oranges and a splash of fresh grapefruit juice for similar tartness.

Storage

Store leftover tart in an airtight container in the refrigerator for 3-5 days. Reheat slightly at room temperature before serving for best texture. Add whipped cream fresh just before serving to maintain its lightness.

How to Serve

A round tart with a crumbly light brown crust holds a smooth, glossy orange filling. The tart is decorated around the edge with layers of thin blood orange slices showing a gradient of deep red to bright orange, small dollops of white cream with a soft texture, and tiny bright yellow-orange sprinkles scattered on top. The tart is sliced into pieces with one piece slightly pulled out. It sits on a clear glass plate on a white marbled surface, alongside two small white plates holding more orange and yellow garnishes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart crust ahead of time?

Yes, the lemon thyme shortcrust can be prepared up to 2-3 days in advance. Keep it tightly wrapped in the refrigerator until ready to use.

What if I don’t have fresh thyme for the whipped cream?

You can skip the thyme infusion if unavailable; the whipped cream will still complement the tart nicely. Alternatively, try a drop of vanilla extract for a subtle flavor twist.