Blood Orange Meringue Tarts
Sweet Tart Dough
- 255g (9oz) unsalted butter, at room temp
- 200g (1 cup) sugar
- ¼ tsp salt
- 1 tsp vanilla bean paste
- 2 Large eggs, at room temp
- 500g (3 ½ cups) all-purpose flour
Blood Orange Curd
- 1 cup (240ml) blood orange juice
- ⅔ cup (120g) sugar
- 8 Tbsp (113g) unsalted butter, cut into small cubes
- 8 egg yolks
- 125g egg whites
- 190g sugar
- 1 tsp vanilla bean paste
SWEET TART DOUGH
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until creamy. Add the sugar, salt, and vanilla bean paste, and beat on high speed for 3-4 minutes until light and fluffy. Add the eggs, scraping down the bowl well between each addition. Add the flour all in one go, and mix on low until incorporated.
- Turn out the dough on a lightly floured surface, and knead lightly to bring together. Shape the dough into two fat sausages, and wrap tightly in plastic. Rest at least a few hours, but ideally overnight.
- Preheat the oven to 350˚f / 180˚c. Line a baking sheet with parchment paper. Prepare your tart tins or rings (this can be done in a few batches if you don't have enough rings or tins)
- Cut a slice off the sausage of dough. Work lightly with your hands to warm up slightly. Roll out to a circle about ⅛ thick. Line the tart ring, ensuring the dough makes it right into the corners and is straight up the sides. Patch any tears if needed. Trim off any excess - you can keep the scraps to reuse later. Place on the prepared baking sheet, and Repeat with the remaining rings.
- Place the baking sheet with the lined rings in the freezer for 15 minutes, until firm.
- Remove from the freezer, and dock each shell a few times with the tines of a fork. Place a piece of heavy duty plastic wrap in each shell, and fill to the brim with rice, twisting the excess plastic wrap to make a little package. If you do not have heavy duty plastic wrap, parchment paper will work fine too.
- Bake for approximately 15 to 20 minutes, or until lightly golden brown. Remove the rice and plastic wrap, and bake for a further 5 minutes, until golden brown. Remove from the oven and allow to cool before removing from the tins or rings. Repeat the process if needed to bake additional shells.
- File down the edges with a microplane if they are a little rough. Store in an airtight container until ready to use.
BLOOD ORANGE CURD
- Place a medium heatproof bowl over a pot of simmering water, ensuring that the bowl does not touch the water.
- Place all of the ingredients into the bowl. Cook, whisking constantly, until the curd coats the back of a spoon and you can draw a clear line through it with your finger. Strain into a container, and place in the fridge to cool completely.
- Measure the egg whites, granulated sugar and vanilla bean paste into the bowl of a stand mixer or other heatproof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bottom of the bowl. Heat the mixture, whisking often and watching the edges carefully, until it no longer feels gritty when rubbed between your fingers, and it registers at least 70˚c / 160˚f on a thermometer.
- Carefully transfer to a stand mixer fitted with the whisk attachment. Whip on high speed until stiff peaks form, approximately 5-6 minutes. Transfer to a piping bag fitted with a french star tip (I used an ateco #866)
- Mix the cooled lemon curd with a whisk or immersion blender to ensure that there are no lumps. Fill each tart shell with curd, and smooth with an offset spatula. Pipe blobs of swiss meringue onto each tart. Torch if desired.
- Serve immediately.
Sweet Tart Dough Recipe from Tartine