• Prep Time: 1.5 hours
  • Cook Time: 40 minutes

Number of servings

Tart Dough ingredients

  • 7 tablespoons butter, room temperature
  • 1 Sunkist® Blood orange, zest
  • .25 cup granulated sugar
  • 1 whole egg
  • 1 cup all-purpose flour
  • .25 teaspoon sea salt

Almond Cream ingredients

  • 10 tablespoons butter, room temperature
  • 0.5 cup granulated sugar
  • 2 Sunkist® Blood orange, zest
  • 3 whole eggs
  • 1.333 cup almond flour
  • 2 tablespoons all-purpose flour
  • 10 Sunkist® Blood oranges, segmented and drained

Dark Chocolate Cremeux ingredients

  • 1 cup heavy cream
  • 1 Sunkist® Blood orange juice
  • 2 tablespoons sugar
  • 3 egg yolks
  • 6 oz. 70% dark chocolate chips
  • 16 Sunkist® Cara Cara oranges, segments and drained

Tart Dough


  1. In an electric mixer, paddle together butter, zest, and sugar until combined.
  2. Add egg, flour, and salt. Mix just until combined. Form dough into a flat patty and chill for 30 minutes in the refrigerator.
  3. 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.
  4. Trim excess dough from the tart pan. Chill.

Almond Cream


  1. In an electric mixer, paddle together butter, sugar, and zest until combined.
  2. Slowly add eggs one by one and paddle to incorporate.
  3. Add almond flour and all-purpose flour. Mix just to combine.
  4. Scrape bottom of the bowl to gather ingredients and paddle one last time to mix well.
  5. Divide almond cream evenly into the two tarts. Spread evenly to cover the bottom of the tart.
  6. Place Blood orange segments on top of almond cream.
  7. Bake tart in a preheated 350 degree Fahrenheit oven for 30-35 minutes or until the top of the almond cream is browned evenly.
  8. Allow tarts to cool to room temperature.

Dark Chocolate Cremeux


  1. In a saucepan, combine cream, Blood orange juice, and sugar. Bring to scald, temper in egg yolks with the hot cream mixture.
  2. 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.
  3. Remove from heat. Add chocolate. Allow to sit for 2 minutes to melt the chocolate.
  4. Hand blend with an immersion blender until mixture is smooth. Place mixture over an ice bath to cool.
  5. Once cooled, spread mixture evenly over baked tart. Cover entire surface of the tart with Cara Cara orange segments. Serve and enjoy!