Blood Orange Tarts
These blood ranges give a beautiful twist to your classic orange tart. Topped with meringue clouds they are the most adorable desserts!
- 350g plain flour
- 2 tbsp icing sugar
- 1 tsp salt
- 130g butter, chilled
- 1 medium egg, beaten
- 1 tbsp water, chilled
- Egg wash
- 2 tbsp cornflour
- 75g caster sugar
- 400ml blood orange juice
- 60g butter
- 4 egg yolks
- 230g caster sugar
- 100ml water
- 4 fresh egg whites, at room temperature
- 1/2 tsp lemon juice
- To make the pastry: put the flour, sugar and salt into a food processor and pulse a few times to mix it together. Cut the butter into 1cm cubes, and add it to the flour. Process the mixture until it resembles fine breadcrumbs, taking care not to over mix it, then add the egg and switch the motor on again until the pastry starts to come together. Once it starts to form one large ball in the machine, tip it out onto a floured surface and bring it together quickly with your hands. (If the pastry is still dry, add 1 tbsp water and pulse a few times to bring it together.)
- Roll the pastry out to around 0.6cm thick. Use it to line your pie tin, pressing it firmly into the flutes, then trim the edges, prick the base with a fork, and refrigerate for 1 hour.
- Preheat the oven to 200C (180C fan). After an hour, line the pie dish with foil and fill with baking beans or dry rice or lentils. Blind bake the pie case for 15 minutes, then remove the beans and foil, brush with egg wash, and bake for another 10-15 minutes, until cooked through and golden brown.
- To make the pie filling: put the cornflour and sugar into a saucepan then slowly add the orange juice, mixing it together well, then heat it slowly until it thickens. Take it off the heat, then beat in the butter, followed by the egg yolks. Return the pan to the heat and heat gently until it starts to thicken again, then remove from the heat and carefully pour it into the prepared cases.
- To make the meringue: put the caster sugar and water into a small saucepan and stir until the sugar has melted, then bring to the boil. Leave the saucepan without stirring, until it reaches a fast boil. Use a sugar or digital thermometer to check the temperature of the sugar syrup - it needs to reach 120C.
- Meanwhile, put the egg whites and lemon juice into the bowl of a stand mixer and whisk until it reaches soft peaks.
- Once the sugar has reached 120C, with the stand mixer still running, slowly pour the sugar syrup into the whipped egg whites. Keep whisking until the meringue has formed soft peaks and is cool, then switch off the mixer.
- Finishing the pies: pile spoonfuls of meringue onto each pie then bake for 20 minutes. Let the pies cool for 30 minutes before serving.