Blood Orange Meringue Tart
Say hello to warmer months, with this summery blood orange meringue tart, with a flaky homemade pie crust, tart and creamy orange curd filling, and a fluffy brûléed meringue topping.
Ingredients
- 1 homemade pâte sucrée pie crust fully baked
for the blood orange curd filling
- ¾ cup (177ml) blood orange juice , approx. 2 oranges
- zest from 2 blood oranges finely grated
- ⅓ cup (40g) granulated sugar
- ¼ cup (30g) cornstarch or ⅛ cup (15g) of arrowroot powder
- 3 tbsp (44ml) water room temperature
- 4 (72g) small egg yolks room temperature
- 1.5 tbsp (20g) unsalted butter cold
- ⅛ tsp (1g) sea salt
for the Italian meringue
- 4 (120g) egg whites room temperature
- 1 cup + 2 tbsp (120g) granulated sugar
- 3 tbsp (42ml) water room temperature
- ¼ tsp (2ml) vanilla extract
Instructions
for the pâte Sucrée
- Fully bake the pâte sucrée according to recipe instructions and let cool at room temperature. While the tart is cooling, make the blood orange curd filling.
for the blood orange curd
- Rub together sugar and orange zest in a sauce pot until combined. Add in blood orange juice and bring to a simmer on low heat.
- Add in cornstarch or arrowroot powder along with 3 tbsp of water. Mix over low heat whisking constantly until a thick slurry forms approx 5-10 minutes.
- In another bowl, whisk the 4 egg yolks until smooth. Temper the eggs, by adding half the simmering thickened blood orange syrup into the egg mixture while whisking to fully combine.
- Return the mixture to the saucepan and continue to cook the curd over low heat for another 5 minutes (never boiling) or until thickened and falls off the whisk in ribbons. Be careful not to cook on high heat or it will curdle.
- Immediately remove the pan from the heat and whisk in butter and salt. Strain the curd through a fine mesh sieve using a spatula the press it through. Discard the orange zest. Optionally (suggested) use a hand-held immersion blender to remove lumps.
- Pour into the slightly cooled tart and lightly tap the pan on the counter to smooth out any air bubbles. Cover with cling wrap, pressing the wrap flush against the filling to prevent a skin from forming. Chill for 4 hours or over night until the filling is set.
for the Italian meringue
- In the bowl of a stand mixer fitting with a whisk attachment or with a hand-held mixture, whisk the egg whites in the bowl of a stand mixer on low speed until frothy and soft peaks form.
- While the egg whites are mixing, combine granulated sugar and water in a saucepan over medium heat and boil until 121°C.
- Gently pour the boiling syrup slowly into the bowl of whisking egg whites - have the machine on slow speed to prevent the boiling sugar from splattering up on you.
- Once all the syrup is added, add vanilla extract and return the machine to high speed and whisk for 2-3 minutes or until the bowl of the mixture is only slightly warm and stiff peaks form. *Check continuously to make sure you don't over beat. Use immediately.
to serve
- Spoon Italian meringue onto the surface of the chilled blood orange tart and use an angled spatula to smooth the meringue into desired swirls.
- Using a blow torch on a small flame setting, lightly brush the the tops of the meringue with the flame to brûlée. As always be careful when handling fire. Slice and serve immediately.
Notes
SUBSTITUTIONS:
- If you cannot find blood oranges, Cara Cara oranges are the most similar in taste. Taste the curd while making and add more or less sugar according to desired taste.
- Italian meringue is the best suited for this recipe because it is the most stable and is unlikely to weep. Swiss meringue can also be used, but may not be the best for brûlée.
- The crust and curd can be made up to 2 days ahead and the meringue added right before ready to serve. Make the tart and chill covered in the fridge. Make sure the cling wrap is flush against the curd filling so a skin does not form.
- Once fully made, the tart stays fresh no more than 2 days covered in the fridge.