Blood Orange Tartlets

This recipe is from contributor Teresa Blackburn, of the blog foodonfith. You can use any kind of citrus really, but blood oranges are festive and fun.
By / Photography By Teresa Blackburn | December 20, 2016

Ingredients

  • 5 eggs
  • 1 cup sugar
  • 1/2 cup fresh blood orange, tangerine, grapefruit or orange juice
  • 2 tablespoons fresh lemon juice
  • 4 tablespoons butter
  • 1-2 tablespoons grated citrus zest
  • 24 pre-made, store bought tartlet shells
  • 3-4 egg whites
  • 2 tablespoons sugar

Preparation

1. In the top of a double boiler or a heatproof glass bowl suspended over a pan of simmering water whisk together quickly the eggs, sugar, blood orange juice & lemon juice.  Using the whisk stir mixture for about 10 minutes constantly.

2. Remove from the heat & pour mixture through a sieve to remove any lumps. Whisk the butter pieces into the mixture until well blended & smooth. Stir in the zest. Cover with a sheet of plastic wrap touching the surface of the curd allowing it to cool for 30 minutes.

3. While curd is cooling place tartlet shells on a parchment paper lined baking sheet. Turn oven to broil.

4. Beat the egg whites until soft peaks form. Sprinkle sugar over whites & continue to beat until glossy. Fill each tartlet shell with curd & top with a generous free-form dollop of meringue.

5. Pop tray of meringue topped tartlets in the oven…keeping a close eye…and brown the meringues until light golden. This should only take a minute or two.

Ingredients

  • 5 eggs
  • 1 cup sugar
  • 1/2 cup fresh blood orange, tangerine, grapefruit or orange juice
  • 2 tablespoons fresh lemon juice
  • 4 tablespoons butter
  • 1-2 tablespoons grated citrus zest
  • 24 pre-made, store bought tartlet shells
  • 3-4 egg whites
  • 2 tablespoons sugar
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