Truth be told we’ve been back from our honeymoon for a couple of weeks now but I’ve been slow to get back into blogging. First up I was dealing with a bad case of jet lag, and a virus that I successfully fought off, that kept me feeling exhausted the first week of our return. Then we had my stepsons visiting for the school holidays, which kept us flat out. However I’m back now, and I have these divine Blood Orange Brulee Tarts to share with you.
I’m not sure what it is about tarts that has me completely smitten. Especially mini tarts of the custard variety. Perhaps it’s the crumbly pastry base or the velvety custard filling that retains an ever so slight wobble. So when I picked up a bunch of beautiful blood oranges with ruby flecked skin I knew that they were destined to be made into tarts.
The only disappointment is that despite the vibrant ruby red juice of the blood oranges the filling of these Blood Orange Brûlée Tarts mixed with the coconut milk takes on an slightly unattractive brownish tone when cooked. I knew they would tasted amazing – because I baked the left over filling in a ramekin and greedily gobbled it up while the tarts where cooling – but how to tart them up, so to speak! Then I remembered my kitchen torch that has been languishing in the cupboard for over 18 months since receiving it as a gift from a friend. Out came the torch, and with a slight sprinkle of sugar and a little bit of flame work the tops of the tarts were transformed into a deliciously golden and crunchy top that I couldn’t wait to crack.
So tell me, is your favourite part of a brûlée cracking the sugary crust?
- 200g of plain (all purpose) flour, sifted
- 30g of brown sugar, sifted
- 75g of chilled unsalted butter, chopped into cubes
- zest of 1 blood orange
- 1 egg yolk
- ¼ cup (60ml) of cold water
- TART FILLING
- 2 eggs
- 150 mls of coconut milk
- 70g of caster sugar
- zest of 2 oranges
- 150ml of freshly squeezed blood orange juice
- BRULEE TOPPING
- 1 tbs of sugar
- Start by making the pastry. In the bowl of a food processor add the flour and sugar and process to combine. Add the orange zest and butter and pulse until the mixture resembles fine breadcrumbs. Add the egg yolk and water and process until the mixture starts to come together. Remove from the food processor and wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 180 celsius (355 Fahrenheit) and lightly grease 8 10cm loose bottom mini tart tins. Roll out the pastry until roughly 5mm thick and then cut circles from the pastry that are 2 cm larger in diameter than the tart tin. Line the each tart tin and trim excess. Chill for 15 minutes before lining with baking paper and filling with pastry weights. Bake for 7 minutes before removing the weights and baking for a further 3 minutes or until dry and lightly golden. Set aside to cool.
- For the filling whisk together the eggs, caster sugar, orange zest and juice. Add the coconut milk and whisk until combined. Carefully divide the filling between the mini tarts and bake for 7 to 10 minutes or until the filling is just set. Set aside to cool.
- Just before serving sprinkle a little sugar over each tart and use a kitchen torch to melt the sugar to a light caramel.