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Blood Orange and Hibiscus Curd Tart

Serves: Makes 1 tart

Ingredients:

  • ⅔ cup blood orange juice
  • ⅛ cup lemon juice
  • 3 eggs
  • 2 egg yolks
  • 6 tbsp cold unsalted butter cut into cubes
  • 1 cup granulated sugar
  • ½ cup dried hibiscus
  • ½ tsp salt
  • 2 tsp blood orange zest

  • For the Gingersnap crust:
  • 10 small gingersnap cookies (about ¾ cup when crushed)
  • 1¼ cup all-purpose flour
  • 1 tsp salt
  • 3 tbsp granulated sugar
  • 2 egg yolks
  • 1 stick cold unsalted butter cut into cubes
  • 1½ tsp ginger powder

  • For the Candied Blood Oranges:
  • 1½ cups granulated sugar
  • 1½ cups water
  • 2 blood ornages, sliced thinly (about &38531;-inch thick)

  • For the Whipped Cream:
  • 1 cup cold heavy cream
  • ½ cup powdered sugar
  • 1 tsp vanilla extract


Procedures:

Make Candied Blood Oranges: In a large saucepan, on medium heat, add the sugar and water, and let the water boil, and sugar dissolve about 3 to 4 minutes. Now add the thinly sliced blood orange slices all separated into the pan. Let it simmer for 40 minutes, turning around half way through gently with tongs.

Meanwhile keep a large baking tray with a parchment paper, and a cooling rack on the top aside. Once the blood oranges are done, gently remove with tongs, removing any excess water and let it rest on the cooling rack. Do the same for all the slices. Let it rest for a day atleast until all of the slices are dried.

Store in an air tight container. It wont last long.

Make blood orange and hibiscus curd: In a medium saucepan, on medium high heat, combine all ingredients except the butter and whisk constantly with a wooden spoon, until the mixture thickens, for about 8 minutes. You know it is done when you run your finger on the back of the wooden spoon and it stays clean and the sides do not run.

Immediately strain the mixture through a sieve over a medium bowl. Once strained stir in the butter pieces, and keep stirring until well blended and smooth. Let it cool for about 30 minutes. Cover with a plastic wrap and and let it rest in the fridge for about an hour atleast.

Make dough: Put oven rack in middle position and preheat to 375F.

Pulse flour, gingersnap cookies, ginger powder, sugar, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add yolks and pulse just until incorporated and dough begins to form large clumps.

Put dough in tart pan and pat out with well-floured fingers into an even layer over bottom and up sides so it extends to the rim. Chill 30 minutes.

Lightly prick tart shell all over with a fork, then line with parchment paper and fill with pie weights. Bake shell until golden around edge, about 15 minutes. Carefully remove the paper and weights and bake until shell is golden all over, about 15 minutes more. Cool shell completely in pan on a rack.

Make Tart: Preheat oven at 350°F.

Pour in the blood orange curd and smoothen it out onto the baked tart crust. Bake in the oven for about 30 minutes, until the tart is set. When you shake the pan, it should wobble a bit. Remove it from the oven and let rest out for an hour. Cool in the fridge for another 3 hours to let it set before it is ready to assemble!

Whipped Cream: In a large bowl, add the cold heavy cream. With a hand whisk, whisk the whipped cream for a minute or two until it has thickened slightly. Now add in the powdered sugar and vanilla extract and whip for another minute until it forms peaks.

Assembly: On the cold tart, you can pipe the whipped cream on the border of the tart, or dump it in the center of the tart and arrange the candied blood orange slices around it or on top of it in concentric circles!

by Amisha Gurbani, Jam Lab

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