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–+ servings
A scene with several rosemary blood orange tarts scattered about with rosemary and blood orange segments lying around

Rosemary Blood Orange Tarts with Meringue

by 12 Kitchens
A unique flavor combination to help you take advantage of citrus season this year! These blood orange tarts take the floral, orange flavor and combine with rosemary for a special flavor pairing that will make you thankful for winter! Don't forget the torched meringue meringue to really blow up your tastebuds.
5 from 1 vote
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Prep Time 2 hours
Cook Time 15 minutes
Inactive Time 3 hours
Total Time 5 hours 15 minutes
Category Pies & Tarts
Difficulty Medium
Servings 8 Tarts
Calories 344 kcal

Equipment

  • Stand or hand mixer
  • Blowtorch optional for meringue
  • 8 Tart shell molds

Ingredients
 
 

Tart Dough (if not using store bought pie dough)

  • 170 g All purpose flour
  • 56 g Powdered sugar
  • 1 Tbs Fresh rosemary finely chopped
  • 113 g Butter, unsalted
  • 1 ea Egg yolks
  • 1 ea Whole egg

Blood Orange Rosemary Curd

  • 205 g Blood orange juice about 4 large blood oranges
  • 34 g Lemon juice about ½ a lemon
  • 3-4 Sprigs Rosemary, fresh
  • 1 Tbs Cornstarch
  • 85 g Granulated sugar
  • 6 ea Egg yolks
  • 60 g Heavy cream
  • 2 Tbs Butter, unsalted

Swiss Meringue and Garnishes

  • 2 ea Egg whites
  • 112 g Granulated sugar
  • 1 ea Blood orange slices Optional
  • Rosemary Optional
  • Blood orange zest Optional

Instructions
 

To prepare the tart dough

  • Skip this section if using store bought pie dough.
  • Combine together the dry ingredients with the rosemary and cubed butter. Using your stand mixer and paddle or hand mixer and beaters mix on low until small, half-pea sized butter chunks remain. DO NOT allow a dough to form at this stage.
  • Add the egg and yolks, and continue to mix on medium-low speed until a dough forms. 
  • Allow to rest in the fridge for 30 minutes before rolling it out.
  • Roll out the tart dough to about a 1/4 inch thick and shape into your tart tins. Dock (or pock holes) in the bottom and place in the freezer for about 45 minutes to an hour. Preheat the oven to 350°F.
  • Once frozen, bake the tart shell for 8 minutes. Press out any bubbles that form(do so carefully to prevent steam burns!). Rotate and bake for another 8 minutes or until the edges are golden brown.
  • Remove from tart shell tins and set aside.

To prepare the blood orange rosemary curd

  • Juice the blood oranges and whisk together in a pot with the lemon juice and half the sugar. Add in the rosemary and slowly bring to a boil.
  • While waiting for the juices to boil, whisk together the cornstarch and sugar followed by the yolks and cream to make a slurry.
  • When the juices are boiling, remove the rosemary and toss.
  • Slowly whisk in a portion of the boiling juices into the cornstarch slurry to temper. Add everything back into the pot and cook stirring constantly.
  • Once it comes to boil, continue to cook while constantly whisking for another minute.
  • Remove from heat, whisk in the butter, and immediately portion into the tart shells. Tap on the table to smooth out the tops.
  • Allow to cool until cold in the fridge for about an hour.

To prepare the Swiss meringue and finish

  • Whisk together the sugar and egg whites and cook over a double boiler until the sugar dissolves.
  • With your stand mixer and whip attachment or hand mixer and beaters, whip on high speed until stiff peaks form.
  • Pipe as desired on the tarts. Blowtorch if desired and garnish.

Nutrition

Calories: 344kcalCarbohydrates: 52gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 56mgSodium: 118mgPotassium: 94mgFiber: 1gSugar: 27gVitamin A: 624IUVitamin C: 15mgCalcium: 18mgIron: 1mg
Keyword Citrus desserts, Desserts with meringue, Easter dessert, egg yolk heavy dessert, Fruity dessert, Herby bakes, Nut free recipes, Refreshing bakes, Uses a Blowtorch, Winter baking
Tried this recipe?Mention @12kitchens or tag #12kitchensbaker!