A gorgeous blood orange tart in a rich pie crust with fresh slices of blood orange and a creamy mascarpone and vanilla cream filling.
I’m stepping away from my typical Mexican-inspired posts today and reaching back into my pastry chef past to bring you a blood orange tart that I think would be beautiful for Valentine’s Day.
I made this blood orange tart for an Italian Polenta Party we went to a couple weeks back at Aida’s house. It was so much fun and such a great way to get together with friends to break up the winter monotony. I’ll be bringing you lots more photos and recipes from the party later this week.
Anyhoo, I was asked to bring a dessert and wanted to stick with the Italian theme which is not hard for me since I love Italian food with all my heart and soul. Did I tell you guys we are going to Italy this summer? Specifically Rome, so please send all your recommendations. I’ll be eating everything. Like Hiro says, “Gelato for breakfast!!!”
This tart is really lovely and shows off winter’s beauty, the blood orange. A vixen of a citrus, the blood orange oozes seduction, making this a perfect dessert to make for your sweetie on Valentine’s Day—chocolate, shmocolate.
Blood Orange Tart Tips
The crust is my standard pie dough, but I added an egg yolk to give it richness and an extra crisp snap which is a beautiful contrast to the silky mascarpone filling which, get this, requires no baking of any kind. Just whip the sweet, creamy cheese with a little zest from one of the blood oranges, some sugar, and vanilla and spread it into the tart shell.
The last step is to remove all the peel and white part (pith) from a few blood oranges so they can be sliced into perfect little slices, if you need a visual, watch this video here.
Did you love this recipe? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.
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