Sunkist® Cara Cara and Blood Orange Tart
By Sally Camacho Mueller
- Prep Time: 1.5 hours
- Cook Time: 40 minutes
Sunkist® Cara Cara and Blood Orange Tart
By Sally Camacho Mueller
Tart Dough
Directions
- In an electric mixer, paddle together butter, zest, and sugar until combined.
- Add egg, flour, and salt. Mix just until combined. Form dough into a flat patty and chill for 30 minutes in the refrigerator.
- On a floured surface roll dough to about 4 millimeters thickness. Line 2 greased fluted 9 inch tart shells with the dough evenly and up the sides.
- Trim excess dough from the tart pan. Chill.
Almond Cream
Directions
- In an electric mixer, paddle together butter, sugar, and zest until combined.
- Slowly add eggs one by one and paddle to incorporate.
- Add almond flour and all-purpose flour. Mix just to combine.
- Scrape bottom of the bowl to gather ingredients and paddle one last time to mix well.
- Divide almond cream evenly into the two tarts. Spread evenly to cover the bottom of the tart.
- Place Blood orange segments on top of almond cream.
- Bake tart in a preheated 350 degree Fahrenheit oven for 30-35 minutes or until the top of the almond cream is browned evenly.
- Allow tarts to cool to room temperature.
Dark Chocolate Cremeux
Directions
- In a saucepan, combine cream, Blood orange juice, and sugar. Bring to scald, temper in egg yolks with the hot cream mixture.
- Add egg yolk mixture into saucepan on low heat. Continually stir with a heat safe spatula until mixture is thick enough to coat the spatula.
- Remove from heat. Add chocolate. Allow to sit for 2 minutes to melt the chocolate.
- Hand blend with an immersion blender until mixture is smooth. Place mixture over an ice bath to cool.
- Once cooled, spread mixture evenly over baked tart. Cover entire surface of the tart with Cara Cara orange segments. Serve and enjoy!