blood orange and rosemary tart

Updated at: Thu, 28 Dec 2023 18:24:40 GMT

Step 1

• Roll the dough out and shape it into tart tins and dock (poke holes in the base of the pastry) in the bottom.

Step 2

• Place in the freezer for 1 hour.

Step 3

• Bake for 8 minutes and press out any bubbles that might have formed in the pastry, taking care to prevent steam burns.

Step 4

• Then rotate and bake for eight more minutes or until golden brown.

Step 5

• Remove tart shells from their tins and set aside.

Step 6

• Add blood orange juice, lemon juice, rosemary, and half the sugar in a pan, then whisk. Slowly bring to a boil.

Step 7

• Mix egg yolks, cornstarch, cream, and the rest of the sugar in a separate bowl and whisk to form a slurry.

Step 8

• Once the juice has reached the boiling point, take out the rosemary.

Step 9

• Then, slowly power the juice into the slurry to temper. Add everything back into the pan.

Step 10

• Whisk continuously until it reaches the boiling stage

Step 11

• Then, continue whisking for a minute.

Step 12

• Remove from the boiling stage, whisk in the butter, and immediately portion into the tart shells.

Step 13

• Allow to cool in the fridge.

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