Ok. This is the last tart recipe for the coming…days 😉
You have to think that I put these desserts on the table as lunch, as many as I make. I only say White Chocolate Coconut Tart, No bake Moccha Tartelette with Hazelnut Crust or The very best Cherry Pie.
Of course I don’t.
They are only served as a second breakfast, dessert, in the afternoon with coffee and in the evening on the couch. But this piece is not so big anymore then. Four tarte pieces a day are sufficient.
This Blood Orange Curd Tart was of course just as fast gone as all its predecessors. Obviously. Who could resist a dessert with a crunchy almond base and a creamy citrus filling?
Last summer I have already decided that I will try some orange curd as soon as blood oranges are in season.
Finally it’s February and the sun-ripened moro blood oranges from Bella Italia are available. Driven by euphoria, I put two large nets in my basket.
Arriving home I was about to create a beautiful, deep red blood orange curd tarte.
First orange: orange.
Second orange: light orange.
Third, fourth and fifth orange: orange with a maximum blood orange color content of 3 percent.
Of my two nets, three were actually blood oranges. The rest covered all shades of orange in colour, but never saw anything of red…
But as we all know, not only the outer values count, but also the inner values. So I used what was there. In terms of taste, they were awesome.
My two and a half blood oranges (one half I had to keep for decoration) together with the remaining ingredients and the spontaneous addition of two teaspoons of acai powder brought together a salmon-colored curd.
It was SOOO good! I could spoon it pure, but with the crunchy nut base it’s even better.
Whether light orange or dark red, the most important thing is that you make this heavenly delicious Blood Orange Curd Tart ASPA. 🙂