Blood Orange Tart

Cooking Directions

• To make the candied oranges, place sugar and water in a small saucepan and stir over low heat until sugar dissolves. Increase heat and add orange slices, cook for 30 minutes. Brush the sides of the pan occasionally with a pastry brush dipped in water. Remove from heat and set aside for 4-6 hours. Lift orange slices out on to rack to drain and dry.
• Preheat oven to 180°C (160°C fan forced).
• Place butter, sugar, vanilla and flour in a food processor and process until mixture resembles breadcrumbs. While motor is running, gradually add enough iced water until just combined.
• Turn pastry out on to a lightly floured work surface and knead gently to bring together. Form into a disc. Wrap in plastic wrap and refrigerate for at least 10 minutes. (Substitute with a quality store bought short crust pastry).
• Roll out pastry between two sheets of baking paper to 3mm thickness and line a lightly greased 3 cm deep, 22 cm diameter, loose bottomed tart pan. Trim pastry and refrigerate for 10 minutes.
• Line tart with baking paper and fill with pastry weights or uncooked rice. Blind bake pastry case for 10- 15minutes, remove weights and bake a further 10-15 minutes or until base is light golden.
• Reduce oven temperature to 160⁰C (140⁰C fan forced).
• To make the filling, place sugar, orange and lemon juice, orange zest, eggs, egg yolk and thickened cream, whisk gently to combine.
• Pour this mixture into warm tart shell and bake for 30- 35 minutes or until filling is just set.
• Cool to room temperature when ready to serve dollop cream and place candied orange* slices on top.