- Rating:
- Servings:
- 6
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 1/2 cup Blood Oranges juice freshly squeezed
- 1 tablespoon California Blood Oranges zest
- 1/2 cup Granulated Sugar
- 2 large Eggs
- 4 ounces Unsalted Butter cubed
- 6 Prepared Tartlet Shells
- 3 Blood Oranges segmented
Directions
In a large metal bowl, whisk together the juice, zest and sugar. In a separate bowl, whisk the eggs until well blended and set aside. Set the first bowl over a saucepan of simmering water. Continue to whisk the mixture until hot. When hot, pour a small amount into the eggs while whisking and then whisk that back into the other bowl. Continue to stir until thickened and it reaches a temperature of 160°F. Strain into another bowl. Cover the surface, pressing plastic wrap down over the top of the curd so that it doesn't form a skin. Refrigerate overnight. To assemble, pipe some of the curd into the tartlet shells and garnish with orange segments.
Note:
For a more rustic look, don't strain the curd, leaving the zest in.
