Blood Orange Tarts with Speculoos Cookie Crust

Photo and Recipe by: Yin and Yang Mom

Ingredients

• For the Cookie Crust:
• ½ cup (1 stick) cold, cubed butter
• ½ cup Speculoos Spread
• ¾ cup light brown sugar
• 1 egg
• 1 teaspoon kosher salt
• 2 cups all-purpose flour
• ¼ cup cornstarch
• For the Blood Orange Curd:
• ⅓ cup sugar
• 1 tablespoon cornstarch
• ¼ teaspoon kosher salt
• 3 eggs
• 1 egg yolk
• zest of 2 blood oranges
• juice of 4 blood oranges
• 4 tablespoons cold, cubed butter

Instructions

1. Prepare the cookie crusts: Cream the first three cookie crust ingredients in the bowl of an electric mixer. Add the egg and the salt. Mix in the flour and cornstarch until incorporated. Roll to ⅛” thickness, between two sheets of parchment paper. Cut rounds with a cookie cutter and press into the wells of a muffin tin. Prick with the tines of a fork, and bake in a 375 degree oven, for 5 minutes.
2. Prepare the Blood Orange Curd: In a glass or metal bowl, whisk the sugar, cornstarch, and salt together to combine. Add the eggs, yolks, juice, and zest. Place the bowl over a pot of simmering water, and whisk, continuously, until mixture thickens and becomes opaque. Remove from heat, and whisk in the butter, a tablespoon at a time. Pour the mixture through a fine mesh strainer, into a spouted glass measure, and fill the partially baked tart shells.
3. Bake the tarts for 8 minutes, or until set, at 350 degrees.
4. *Note: You may have extra cookie dough, so you can make cookies too!