3 blood oranges + zests of 2 blood oranges
100 gr butter
200g flour (you can mix wholemeal flour and regular flour)
100g unsalted butter
20g caster sugar
5cl very cold water
Preheat the oven to 200C.
Put the flour and sugar in a large bowl. Cut the butter into small pieces and add the flour. Using your fingertips, rub the butter into the flour until it looks like breadcrumbs. Add the cold water and start to mix the dough with your right hand. Sprinkle flour on a work surface with your left hand. Put the dough on the surface and knead until the dough is smooth and you can form a ball.
Wrap it and put in the fridge for 30 minutes.
Once the dough has rested, sprinkle a work surface and a rolling pin with flour. Roll out the pastry and lift into a tart tin. Remove any excess pastry. Make a few holes in the bottom with a fork. Add baking beans or rice on the dough to weigh it down (put a sheet of baking paper in between), bake for 15 minutes, remove the paper and beans and cook the pastry for 5 more minutes. The dough needs to be cooked. If not, put it back in the oven for 5 more minutes.
Now leave it to cool down and prepare the blood orange curd.
Wash the oranges, zest 2 of them and juice them all + ½ lemon. In a bowl, beat the egg with the sugar until the mixture whitens. Add the orange & lemon juice, the zests and mix well. Pour the mixture into a saucepan, put on low heat and stir until it thickens, it has to be creamy. Remove the saucepan from the heat and add the butter cut into small pieces, stir until the butter has completely melted in the mixture. Pour the mixture onto the cooked pastry crust and put in the fridge for at least 2 hours.
You can decorate the tart with blood orange slices !
Recipe and picture by Flexi Healthy Kitchen