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Tarocco Blood Orange Tartlets
By Chef Tom Fraker


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


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.


For a more rustic look, don't strain the curd, leaving the zest in.