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Blood Orange Tart Recipe

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★★★★★

4.8 from 56 reviews

This elegant Blood Orange Tart features a zesty lemon thyme shortcrust filled with a rich, creamy blood orange curd. Topped with light citrus thyme whipped cream, this dessert harmoniously balances tart, sweet, and herbal notes, perfect for a sophisticated treat or special occasion.

Ingredients

Scale

Crust

  • One lemon thyme shortcrust (prepared at least 1 hour ahead)

Blood Orange Curd Filling

  • ¾ cup blood orange juice (freshly squeezed)
  • 2 tablespoons blood orange zest
  • ¼ cup lemon juice (freshly squeezed)
  • 3 whole eggs plus 1 egg yolk
  • 2 tablespoons cornstarch
  • ¼ cup heavy whipping cream
  • ¾ cup sugar
  • 4 tablespoons butter, cut into pieces

Citrus Thyme Whipped Cream

  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • Optional: 2 sprigs fresh thyme
  • Optional: peeled zest of 1 large blood orange
  • Optional: peeled zest of 1 large lemon (or 2 small lemons)

Instructions

  1. Prepare the crust: Make the lemon thyme shortcrust dough at least an hour prior; it can be made 2-3 days ahead. After chilling, let it sit at room temperature for 10 minutes, then roll the dough to 2 inches larger than your tart pan diameter. Fit the dough into the tart pan, trim excess edges, then freeze for 20 minutes. Use trimmings to make cookies baked for 10-12 minutes alongside the crust.
  2. Par-bake the crust: Bake the chilled crust with lining and weights (such as rice) until nearly done, removing the foil and weights with about 5 minutes remaining, continuing to bake until the bottom sets, possibly a few extra minutes unlined if needed.
  3. Prepare the filling ingredients: While crust is baking, zest and juice blood oranges and lemons, dice butter, whisk together eggs and sugar in a medium saucepan, and measure remaining ingredients.
  4. Cook the blood orange curd filling: When crust has about 5 minutes left, whisk together eggs, sugar, blood orange zest and juice, lemon juice, and cornstarch in the saucepan and heat over medium-low to medium heat, stirring constantly. When the filling thickens to about 170°F or coats the back of a spoon (about 5-7 minutes after heating), strain through a fine mesh sieve to remove zest and lumps.
  5. Finish the filling: Stir in heavy whipping cream and diced butter until smooth and well combined. Pour the warm filling into the still-warm crust. Bake for 10-15 minutes until edges set but center is slightly wobbly. Rotate tart halfway through baking if not using convection oven.
  6. Cool the tart: Remove tart from oven and allow it to cool on the counter for at least 2 hours. If not serving immediately, cover and refrigerate until ready to eat.
  7. Infuse the whipped cream: (Optional, done the day before) Combine heavy whipping cream with thyme sprigs and peeled citrus zest in a container. Let infuse in refrigerator 18-24 hours (not longer to avoid bitterness).
  8. Make the citrus thyme whipped cream: Strain out thyme and zest from infused cream. In a large bowl or stand mixer, combine cream and powdered sugar; whisk gently to mix, then whisk on high speed until soft peaks form.
  9. Serve: Spread the whipped cream over the whole tart or dollop on each slice. Optionally, garnish with candied blood oranges. Store leftovers refrigerated in a tightly sealed container for 3-5 days.

Notes

  • Make the lemon thyme shortcrust dough ahead, freezing before baking improves texture and handling.
  • Use fresh blood oranges for best flavor and color in the curd.
  • Monitor the filling temperature carefully; overheating eggs can cause curd to scramble.
  • Infusing the whipped cream with thyme and citrus zest adds subtle aromatic depth but avoid infusing longer than 24 hours to prevent bitterness.
  • Rotate the tart halfway during baking if your oven does not have convection to ensure even cooking.
  • Trimmings from the crust dough can be baked as cookies simultaneously with the tart crust.

Keywords: Blood Orange Tart, citrus tart, lemon thyme shortcrust, blood orange curd, citrus whipped cream, elegant dessert, spring dessert, tart recipe

Find it online: https://mixitwitjoe.com/blood-orange-tart-recipe/