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8-10 1h, allow 4-6h for candied oranges

Blood Orange Tart

Ingredients

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 candied orange slices
  • 3 cups sugar
  • 2 cups water
  • 2 oranges thinly sliced
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

Cooking Directions

  • 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.
  • Preheat oven to 180°C (160°C fan forced).
  • 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.
  • 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).
  • 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.
  • 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.
  • Reduce oven temperature to 160⁰C (140⁰C fan forced).
  • To make the filling, place sugar, orange and lemon juice, orange zest, eggs, egg yolk and thickened cream, whisk gently to combine.
  • Pour this mixture into warm tart shell and bake for 30- 35 minutes or until filling is just set.
  • Cool to room temperature when ready to serve dollop cream and place candied orange* slices on top.

Ingredients

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 candied orange slices
  • 3 cups sugar
  • 2 cups water
  • 2 oranges thinly sliced
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