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.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 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
Instructions
Step 1
Zest 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 2
Whisk 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 3
Pour 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 4
Preheat the oven to 400 degrees F (200 degrees C) or temperature recommended on puff pastry package. Line a baking sheet with parchment paper.Step 5
Roll 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 6
Bake 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 7
Top each puff pastry rectangle with a dollop of blood orange marmalade curd. If desired, top with blood orange slices.