I was there the other day and was happy to see a great selection of blood oranges. I grabbed a few and was eager to get home to try them in a dessert. I love the colour and sweet flavour of blood oranges and I thought the best way to show that off would be in a tart.
I always try to think of colours as well as flavours when I'm creating desserts. I chose a chocolate short dough tart shell to highlight the colours of the oranges and also to add a slightly bitter contrast in flavour to the sweetness of the oranges. I used my lemon curd recipe - substituting orange juice for lemon - and topped it all off with fresh blood oranges layered with navel oranges.
Chocolate Short Dough – Creaming Method
992g AP flour
680g softened butter
5ml vanilla extract
Sift together the all purpose flour and cocoa. Set aside. Cream the butter and sugar together well. Add vanilla extract and then the eggs (one at a time) until well combined. Add flour and cocoa mixture and mix on low speed until a thick dough is formed. Scrape dough out of the bowl and wrap in plastic wrap. Chill for at least an hour. When dough is firm, roll out and cut circles to fit your tart pan. Prick the dough with a fork several times and then bake in a 350F oven for 10 -15 minutes. Remove from oven and let cool before filling with orange curd. Layer sliced oranges on top.