Authorize.Net Verified Merchant Seal

Amazon Seal

Scientific Certification Systems

James Beard Foundation Seal

Goog Life Food Seal

OU Kosher Certified Seal

More Matters Seal

More Matters Seal
Tarocco Blood Orange Tartlets
By Chef 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.