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
- 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.
- 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.
- Bake the tarts for 8 minutes, or until set, at 350
degrees.
- *Note: You may have extra cookie dough, so you can make
cookies too!
