prep: 10mins
cook: 1h, allow 4-6h for candied oranges
serves: 8-10


  • to make the pastry
  • 150g butter, chopped
  • 1/3 cup (80g) caster sugar
  • 1 tsp vanilla extract
  • 2 cups plain flour
  • 2-3 Tbsp iced water
  • to make the filling
  • 1/2 cup caster sugar
  • 3/4 cup blood orange juice, strained (or regular orange juice)
  • 1/4 cup lemon juice
  • finely grated zest of a blood orange (or regular orange)
  • 4 extra large eggs
  • 1 extra large egg yolk
  • 250mL Bulla Thickened Cream
  • to serve
  • 200mL Bulla Dollop Cream
  • to make the candied orange slices
  • 3 cups sugar
  • 2 cups water
  • 2 oranges thinly sliced

Blood Orange Tart


  1. To make the candied oranges, place sugar and water in a small saucepan and stir over low heat until sugar dissolves. Increase heat and add orange slices, cook for 30 minutes. Brush the sides of the pan occasionally with a pastry brush dipped in water. Remove from heat and set aside for 4-6 hours. Lift orange slices out on to rack to drain and dry.
  2. Preheat oven to 180°C (160°C fan forced).
  3. Place butter, sugar, vanilla and flour in a food processor and process until mixture resembles breadcrumbs. While motor is running, gradually add enough iced water until just combined.
  4. Turn pastry out on to a lightly floured work surface and knead gently to bring together. Form into a disc. Wrap in plastic wrap and refrigerate for at least 10 minutes. (Substitute with a quality store bought short crust pastry).
  5. Roll out pastry between two sheets of baking paper to 3mm thickness and line a lightly greased 3 cm deep, 22 cm diameter, loose bottomed tart pan. Trim pastry and refrigerate for 10 minutes.
  6. Line tart with baking paper and fill with pastry weights or uncooked rice. Blind bake pastry case for 10- 15minutes, remove weights and bake a further 10-15 minutes or until base is light golden.
  7. Reduce oven temperature to 160⁰C (140⁰C fan forced).
  8. To make the filling, place sugar, orange and lemon juice, orange zest, eggs, egg yolk and thickened cream, whisk gently to combine.
  9. Pour this mixture into warm tart shell and bake for 30- 35 minutes or until filling is just set.
  10. Cool to room temperature when ready to serve dollop cream and place candied orange* slices on top.