Blood Orange Tart

With a melt-in-your-mouth texture, this gourmet tart is guaranteed to impress.

  • 2 ready-rolled shortcrust pastry sheets, just thawed
  • 1/2 cup orange juice
  • 1 1/2 cups cream
  • 1/2 cup caster sugar
  • 4 lightly beaten eggs
  • 1 cup sugar
  • 2 cups water
  • 4 thinly sliced blood oranges

Preheat to 170°C. Line base of tart tin (22cm diameter x 4cm deep) with pastry sheets. Trim then refrigerate for 15 minutes.

Remove from fridge and blind bake for 10 minutes. Remove cooking beads and continue baking for 5 minutes. Set aside to cool completely. Reduce heat to 160°C. Combine orange juice, cream, caster sugar and eggs in a clean, dry bowl. Pour into pastry shell. Bake for 45-50 minutes or until just set. Remove and set aside to cool.

Meanwhile, to make the candied oranges to decorate the tart, heat sugar and water over low heat and stir until sugar has dissolved. Add orange slices and simmer gently for 8-10 minutes or until slightly transparent orange slices. Set aside to cool completely. Arrange slices on top of tart and serve.