Blood Orange Tart

Method

Brown Butter

1. In a heavy bottomed pan, add the butter and heat it on low- medium heat.
2. Let it start melting and heat until all the milk solids are melted away.
3. Swirl the pan or stir it gently with a spatula occasionally.
4. As the butter starts browning, it also starts foaming. It will be difficult to see if the butter is browned right and doesnt end up being burnt.
5. A burnt butter will be dark and bitter.
6. Take it off the heat when you start smelling toasty and nutty smell. Pour it into a glass/metal bowl and let it cool.
7. Once it reaches room temperature, let it chill in the refrigerator for 30 minutes to an hour.
8. There will be some milk solid bits, you can either strain it or use it as is. I like the specks of milk solids on my tart, it adds a bit of flavour and interesting look! 😀

Browned butter crust

1. In a large bowl, add the flour, egg yolk, cold brown butter, sugar and salt. Using the food processor or a paddle attachment of a stand mixer mix them until they reach a wet sandy texture, add a teaspoon of cold water if needed.
2. Don't over beat the dough
3. Wrap it up in cling film, cool it for another 30 minutes.

Blood orange curd filling

1. In a bowl on a pan with simmering water, add all the ingredients into the bowl.
2. Give it an occasional stir until the sugar is melted. Once it starts to thicken, remove from heat and pour it into a bowl.

Blood Orange Tart

1. Preheat the oven to 180 degrees celsius or 350 F.
2. Dust the surface with flour and roll out the tart crust.
3. Carefully line it on a greased and flour dusted pie/tart pan.
4. Using a fork, poke a few holes to let the steam escape while its baking.
5. Bake for about 10 minutes, remove from the oven and pour in the blood orange curd filling.
6. Bake for another 30 minutes or until the filling thickens.
7. Cool the tart to room temperature and chill it in the refrigerator for another hour.

Meringue topping

1. In a clean metal or glass bowl (cleaned with vinegar or lemon juice), add the egg whites and cream of tartar.
2. Whisk using a hand blender or stand mixer with a balloon whisk attachment, whisk on medium - high speed until the soft peaks are formed.
3. Gradually add the sugar and whisk until stiff peaks are formed.
4. Place dollops of meringue on the blood orange tart and torch away with your kitchen torch! or you can leave the broil on for 30 seconds !
5. Garnish with dehydrated citrus slices or fresh citrus slices!
6. 😀