Blood orange tarts
An easy but impressive make-ahead dinner party dessert. With a blood orange and custard filling, zesty homemade pastry and caramelised topping, these tarts are super to wow your guests
- Serves: 4 persons
- 200g plain flour, plus extra for dusting
- 100g cold unsalted butter, cubed
- 2tsp icing sugar
- 1blood orange, zested and segmented
- 300ml double cream
- 1eggs, plus 3 egg yolks
- 4tbsp golden caster sugar, plus a pinch for sprinkling
- 2blood oranges, zested and juiced (you will need 50ml of juice)
Step 1Put the flour, butter, icing sugar and orange zest in a food processor and pulse until the mixture resembles damp sand. Add 1-2 tbsp of cold water and pulse again until the pastry comes together into a ball. Cover and chill for 30 minutes.
Step 2Heat the oven to 200C/fan 180C/gas 6. Roll the chilled pastry out to a 5mm thickness on a floured worksurface, then stamp out four rounds large enough to fit your tartlet tins using a biscuit or pastry cutter. Use the pastry rounds to line the tins, leaving a little overhanging, then line with small, scrunched-up pieces of baking paper and baking beans. Transfer the tins to a baking tray and bake for 10-15 minutes or until looking biscuity. Remove the beans and baking paper and bake for another 5 minutes until lightly golden brown and dry. Trim the excess with a serrated knife. Reduce the oven temperature to 150C/fan 130C/gas 2.
Step 3Meanwhile, put 2 tbsp of caster sugar and the remaining filling ingredients in a bowl and whisk until combined. Strain into a jug through a fine sieve, then pour into the pastry cases. Bake for 20-25 minutes or until the filling is set with just a slight wobble in the centre. Cool to room temperature, then chill until ready to serve.
Step 4Sprinkle 2 tbsp of caster sugar evenly over the tops of the tartlets, then use the grill (see introduction) or a kitchen blowtorch to caramelise the sugar until golden brown. Sprinkle the orange segments with a little more sugar and caramelise these, too, if you like. Serve with the tartlets.