Last October I needed blood oranges for a recipe. I searched high and low but was not able to find them. Upon doing research I discovered that blood oranges are typically in season from early winter to late spring.

Here we are, the end of April and I am happy to say I found these delicious oranges. This tart is a bright and citrusy treat.

Note: If you are not able to find blood oranges you can substitute for whatever orange you’d like.

Ingredients

Tart Crust

• 1½ cups all purpose flour
• ½ teaspoon salt
• ¼ cup vegetable shortening
• ¼ cup unsalted butter
• 4 to 5 tablespoons ice water

Tart Filling

• 4 egg yolks
• 1 14 ounce can sweetened condensed milk
• 7 tablespoons freshly squeezed blood orange juice
• 4 tablespoons freshly squeezed lime juice

Topping

• Whipped cream
• Blood orange zest
• Blood orange slices

Instructions

Prepare the crust

1. In a large bowl combine the flour, salt, and sugar.
2. Cut in the shortening and butter with a pastry blender or two forks. It should resemble coarse meal once it’s all mixed in.
3. Gradually add enough ice water while mixing with a wooden spoon. Form the dough into a ball.
4. Wrap the dough in a piece of floured plastic wrap.
5. Place in the refrigerator for 45 minutes.
6. Preheat the oven to 375F.
7. Remove the dough from the refrigerator and let sit on the counter for 10 minutes.
8. Roll out the dough and press into an 11 inch tart pan.
9. With a fork, gently prick the dough 10 to 12 times.
10. Line the dough with parchment paper and fill with pie weights or dry beans.
11. Bake for 15 minutes.
12. Remove from the oven and gently lift out the parchment paper and pie weights.
13. Brush the crust with heavy cream and place back in the oven for an additional 12 minutes.
14. Let the tart shell cool completely before filling with the mixture.

• Note - Make sure the oven has cooled and set to 350F.

Prepare the filling

1. With an electric mixer, beat the egg yolks at a high speed for 2 minutes. The eggs should be glossy and pale yellow.
2. Add in the sweetened condensed milk and continue beating for an additional 2 minutes. It should be a silky consistency.
3. While mixing on low, gradually add in the orange and lime juices until fully incorporated.
4. Pour the filling into the prepared tart shell.
5. Bake for 10 minutes, until the custard is set.
6. Let the tart rest for about 10 minutes before releasing from the outer ring of the pan.
7. Place in the fridge until completely cooled.
8. Top with whipped cream, blood orange slices, and zest.
9. Enjoy!