Blood orange Curd Tart
6 egg yolks
200g Golden Caster Sugar
1 Vanilla Pod, Split Seeds Scraped
Juice and zest 3 blood oranges, and 1 lemon and lime, plus the zest of one orange
250g Butter unsalted
creme fraiche and orange zest to serve
vin santo (optional)
For the pasty:
100g icing sugar
250g plain flour
125g cold unsalted butter
zest of one orange
splash of milk
1 to make the pastry. Mix the icing sugar and flour in a food processor, then add the butter cubes and pulse untill it resembles breadcrumbs. Add th Oragne Zest and egg and pulse again until the dough comes together- if it looks a bit dry, add a splash of milk until it does.
2 with your hands, form the dough into a smoth ball (don’t work the pastry too much), wrap with cling film and chill in the fridge for at least an hour.
3 On a floured surface, roll out the pastry to 4mm thick, then use it to line a 25cm loose-bottomed fluted tart tim (no need to grease). Ease it into the sides and trim off any excess, then freeze it of 30mins. Preheat the oven to 180c/gas 4.
4 take the tart case out of the freezer, line it with baking parchment and fill with baking beans or rice. Bale for 15mins, then remove the paper and beans and bake for a further 10-15 mins, or untill golden and cooked. Set aside to cool.
5 Meanwhile, place a heavy-bottomed pan over a low heat and add the egg yolks, sugar, vanilla and citrus juice and zest. Whisk in the whole eggs and cook gently for about 5mins, stirring considerably. have patience, this will take a while to happen. It the curd starts to look lumpy, remove it from the heat and whisk vigorously, the return it to a low heat, stiring constantly until it recovers.
7 Remove the pan from the heat, take out the vanilla pod and set aside to cool slightly. stirring once or twice untill nice and smooth. While its warm, pour the curd into the tart case. Shake the tin to even out the filling, then leave in a cool placefor about an hour, or until set. If your kitchen is very warm, chill in the fridge for 30mins to speed up the process.
8 Once it has set, remove the tart from its tin and serve with zesty creme fraiche or cream and a drizzle of vin santo dessert wine.
Illustrations by Rebecca Pomroy rebeccapomroy.co.uk
Recipe from Jamie Oliver Magazine