How to Make Mini Blood Orange Tarts - A Step-by-Step Guide

If you're a fan of citrus desserts, then you'll love these Mini Blood Orange Tarts. These bite-sized tarts are bursting with the sweet and tangy flavor of blood oranges, and they make the perfect dessert for any occasion. Whether you're hosting a dinner party or just want to indulge in a delicious homemade treat, these tarts are sure to impress.

These Mini Blood Orange Tarts are not only delicious, but they're also incredibly easy to make. The crust is made with a simple combination of fl...

Read more Snack recipes

Ingredients

  • 1 pound blood oranges (Optional)
  • ¼ cup lemon juice, or as needed (Optional)
  • 3 eggs, whisked
  • 1 cup white sugar
  • 1 dash salt
  • ½ cup butter, cubed
  • 1 sheet frozen puff pastry, thawed in the refrigerator
  • ¼ cup orange marmalade, warmed
  • 1 blood orange, thinly sliced (Optional)

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 20 mins
  • Servings: 6
  • Yield: 6 mini tarts

  • Zest 2 blood oranges and set aside. Juice enough blood oranges to make 3/4 cup juice. Strain juice and discard pulp and seeds. If there is not enough juice to make 3/4 cup after straining, supplement with lemon juice.
  • Whisk together eggs, sugar, salt, and blood orange juice in a saucepan. Slowly warm mixture over low heat. Add butter and blood orange zest. Heat until curd has thickened, stirring constantly, for 15 to 20 minutes.
  • Pour curd into a bowl and allow to cool for 15 minutes. Place plastic wrap directly onto the top of the curd and refrigerate until ready to use.
  • Preheat the oven to 400 degrees F (200 degrees C) or temperature recommended on puff pastry package. Line a baking sheet with parchment paper.
  • Roll out puff pastry following package directions into a rectangular shape on a lightly floured surface. Cut into smaller rectangles, about 3x5 inches each. Place on the prepared baking sheet.
  • Bake pastry according to package instructions until puffed up and browned, about 15 minutes. Remove from oven and brush with warmed marmalade. Allow to cool for 15 minutes.
  • Top each puff pastry rectangle with a dollop of blood orange marmalade curd. If desired, top with blood orange slices.
  • Nutrition

    601 cal.

    • Total Fat: 33g
    • Saturated Fat: 14g
    • Cholesterol: 123mg
    • Sodium: 312mg
    • Total Carbohydrate: 74g
    • Dietary Fiber: 3g
    • Total Sugars: 42g
    • Protein: 7g
    • Vitamin C: 60mg
    • Calcium: 68mg
    • Iron: 2mg
    • Potassium: 264mg