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Blood Orange Tarts with Chantilly Cream
Chantilly Cream
Chantilly Cream
  1. Bring butter to room temperature
  2. Pre-heat oven to 350
  3. Measure flour, sugar and butter on scale
  4. Sift flour and powdered sugar into mixing bowl
  5. Slice butter into pats, add to mixing bowl
  6. Mix on low until overall consistency resembles coarse corn meal
  7. Make a well in the center, add orange zest
  8. Beat eggs separately and add to bowl
  9. Knead dough with hands until well incorporated
  10. Wrap dough ball in plastic wrap & refrigerate for 30 minutes
  11. Grease and flour a fluted tart mold
  12. Roll dough to approximately 1/8" thickness & fold into tart form
  13. Dock dough and press into fluting
  14. Blind bake with beans for weight for 10 minutes
  15. Remove beans and bake until lightly golden brown.
For Custard
  1. Whisk the eggs with sugar and the remaining orange zest
  2. Stir in the blood orange juice, then fold in the cream
  3. Remove any froth
  4. Reduce oven temp to 250
  5. Fill hot tart shells with custard
  6. Bake for 30 minutes
For Chantilly Cream
  1. Combine heavy cream, vanilla bean and confectioner's sugar in mixer until stiff peaks form
  2. Fill top of custard tarts with cream
  3. To Make Candied Orange Peel Garnish
  4. slow boil 2 cups sugar with 1 cup water
  5. Add peels to simmering simple syrup
  6. Cook until slightly translucent (15 min or so)
  7. Remove from syrup and lay on parchment-covered cookie sheet in coils
  8. Dry peels in a low oven overnight (175 with door cracked) or by using a dehydrator
  9. Slice peels and sprinkle on top of chantilly cream tarts
Recipe Notes

To make a basic tart dough, simply exclude adding the orange zest

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