Mini Blood Orange Tarts
Mini blood orange tarts make fun individual desserts for dinner. Use any leftover blood orange curd to flavor plain Greek yogurt.
- Serves: 6 persons
- 1pound blood oranges
- ¼cup lemon juice, or as needed
- 3eggs, whisked
- 1cup white sugar
- 1dash salt
- ½cup butter, cubed
- 1sheet frozen puff pastry, thawed in the refrigerator
- ¼cup orange marmalade, warmed
- 1blood orange, thinly sliced
Step 1Zest 2 blood oranges and set aside. Juice enough blood oranges to make 3/4 cup juice. Strain juice and discard pulp and seeds. If there is not enough juice to make 3/4 cup after straining, supplement with lemon juice.
Step 2Whisk together eggs, sugar, salt, and blood orange juice in a saucepan. Slowly warm mixture over low heat. Add butter and blood orange zest. Heat until curd has thickened, stirring constantly, for 15 to 20 minutes.
Step 3Pour curd into a bowl and allow to cool for 15 minutes. Place plastic wrap directly onto the top of the curd and refrigerate until ready to use.
Step 4Preheat the oven to 400 degrees F (200 degrees C) or temperature recommended on puff pastry package. Line a baking sheet with parchment paper.
Step 5Roll out puff pastry following package directions into a rectangular shape on a lightly floured surface. Cut into smaller rectangles, about 3x5 inches each. Place on the prepared baking sheet.
Step 6Bake pastry according to package instructions until puffed up and browned, about 15 minutes. Remove from oven and brush with warmed marmalade. Allow to cool for 15 minutes.
Step 7Top each puff pastry rectangle with a dollop of blood orange marmalade curd. If desired, top with blood orange slices.