Wednesday, April 10, 2013

Blood Orange Tarts with Speculoos Cookie Crust

Photo and Recipe by: Yin and Yang Mom

  • 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
  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!

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