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Blood Orange Raspberry Tart with Raspberry Meringue

Blood orange curd tart with raspberry meringue

I've been doing a bit of soul searching these days and I've decided that I am going to definitely go back into the typical 9 - 5 workforce..... at least part time. Lately, my life's been nothing but working in the kitchen, working on the computer, and a bit of playtime with my daughter. When I'm not doing that, I am grocery shopping or binging on Netflix (seriously, you don't wan to know how long it takes me to go through an entire series). There is very little human interaction beyond my toddler and the person at the checkout line. I need more grown up conversation in my life!

The problem is that a lot (okay, all) my friends live out of the state and we never really get a chance to see one another. Since Vlad isn't going to be in the country anytime soon, I've even considered dating again.

Gulp.

blood orange raspberry tart with raspberry meringue
I can't even believe I uttered the "D" word.

I'll let you know what I decide on both fronts. For now, let's look at this beautiful tart. I decided to use the last of my blood orange to make a blood orange raspberry curd. Because I love curd. Like, I could live off curd if it wasn't so high in calories. And this blood orange raspberry curd is insanely delicious. Oh, and that raspberry meringue. Oh. My. Gosh. It's so light, airy, and has the perfect kiss of raspberry.

This tart is ridiculous.

 

blood orange raspberry tart with raspberry meringue

And it a little romantic to look at. I guess I was working through my love life questions through this tart, huh?

Blood orange curd tart with raspberry meringue

Blood Orange Raspberry Tart with Raspberry Meringue

Ingredients

For the Crust

  • 6 tablespoons unsalted butter, room temperature
  • ¼ cup sugar
  • 1 ½ cup flour
  • 1 ½ teaspoon salt

For the Blood Orange Raspberry Curd

  • 1 ¼ cups blood orange juice
  • 1 cup raspberries
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 2 egg yolks
  • ¼ cup butter
  • 2 ¼ teaspoons gelatin poweder

For the Raspberry Meringue

  • ⅔ cup raspberries (fresh or frozen)
  • ¼ cup, plus 1 tablespoon sugar
  • 2 egg whites
  • ½ teaspoon cream of tartar

Instructions

    For the Crust

    1. Preheat the oven to 375 degrees F.
    2. Beat the butter and sugar together until light and creamy. Add in the flour and salt and mix until just combined. the mixture should clump together when you squeeze it together.
    3. Press the crust into the bottom and sides of the tart pan. Bake for 13 - 15 minutes or until a light golden brown. Set aside.

    For the Curd

    1. In a saucepan heat the blood orange, vanilla, and raspberries on medium. muddle the raspberries to help release their juices. Heat until lightly boiling.
    2. In a bowl, whisk the eggs and sugar together until light and ribbony. slowly add one third of the blood orange mixture into the eggs, whisking constantly. Add another third of the juice while continuously mixing. Slowly add the egg mixture back to the saucepan and whisk constantly, until the curd begins to thicken. Thr best way to test this is by running a finger down the back of your spoon and check for a line to remain on the spoon. once it reaches this point, turn off the heat.
    3. Bloom the gelatin with a tablespoon of water and pour into the curd and mix well.
    4. Strain the curd through a fine mesh strainer. and allow to cool completely. Once the curd is cooled, pour into the prepared tart pan.

    For the Raspberry Meringue

    1. In a small saucepan, heat the raspberries and the sugar together on medium. Break of the raspberries once the begin to release their juices. Bring to a high simmer for about two minutes, or until the raspberries have completely broken down and the juices have thickened. Strain the seeds from the syrup and set aside the syrup. Discard the seeds.
    2. Beat the egg whites until sock peaks form. Add the cream of tartar and continue to beat. Slowly add the raspberry syrup to the egg whites, then beat the whites on medium-high until it forms stiff, glossy peaks.
    3. Fit a piping bag with a large star tip and pipe the meringue onto the tart. Toast the meringue with a kitchen torch.

    Did you make this recipe?

    I'd love to see how it turned out! Tag me @acookienameddesire and use the hashtag #acookienameddesire Don't forget to purchase the Cozy Baking eBook!!

    © Amanda Powell

     

    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

    Reader Interactions

    Comments

    1. Laura @MotherWouldKnow says

      Amanda, I hope you find a work/family balance that suits you better than what you are currently experiencing. Once you have a job outside of the home, you may find that along with adult interactions and other positives come some downsides, but I'm sure you know that (at least theoretically.) In the meantime, you're making incredible food, taking gorgeous pictures, and most importantly, I'm sure you're an incredible mom. I adore blood oranges and curd both - can't wait to try at least the curd part of this fabulous tart next blood orange season. Pinned so I don't forget:)

      Reply

      • Amanda says

        I do understand the downsides all too well. Before this I was working in a job I did not really like, which is why I am thinking of maybe just part time and holding out for something I do enjoy!! Thank you for all the compliments - you make me blush!

        Reply

    2. Wendi Spraker says

      Not only are these LOVELY - they would use up the blood oranges I have growing old in my fridge drawer. Thank you so much for sharing what looks like a lovely recipe!

      Reply

    3. Kathy Roller says

      These look amazing! AS a mom who recently entered the 9-5 office again...it's wonderful! You'll love it..and love that you actually put clothes on each and everyday. (who knew that could make you feel good?)

      Reply

      • Amanda says

        Haha, I know what you mean, I was in the mall today and was actually pining over a gorgeous a-line black and white skirt for the office.

        Reply

    4. Christina @ Bake with Christina says

      Wow - that tart looks absolutely amazing! And I am loving that meringue on top!! Pinned 🙂

      Reply

    5. Michelle @ Hummingbird High says

      This is gorgeous, Amanda!!! I love the colors in this tart.

      Reply

    6. Alice @ Hip Foodie Mom says

      Amanda, working through your love life questions through this tart seems like it may have been a brilliant idea . . this is jaw dropping gorgeous. But seriously, hoping you get some things figured out. . it's hard I'm sure. Just take it one day at a time. Hugs!

      Reply

      • Amanda says

        Thank you!! Ugh, yeah, it's so confusing. But when are the matters of the heart ever easy? I kinda miss those days when we could just pull each other's hair in the playground to let someone know you liked them.

        Reply

    7. Thalia @ butter and brioche says

      I definitely wish I had some of this tart right now.. it looks BEAUTIFUL Amanda.

      Reply

    8. Joanne says

      This tart is a SEDUCTRESS so if your love life agenda is anything like this...I think you'll get whatever you set your mind to. 😛 I say do whatever feels right and you can always change at some future point if you're just not that into it!

      Reply

    9. Cindy says

      On the plus side--this tart was absolutely delicious.

      However, the recipe is missing some critical information, namely the amount of sugar in the curd (sugar is mentioned in the method, but not the ingredients). I took a guess based on other curd recipes and used about 2/3-3/4 cup. It worked, but I'd love to know the actual amount!

      A measurement for the amount of raspberry syrup would have really helped as well. I don't think the raspberries cooked down long enough, and the meringue collapsed more than I would have liked despite whipping it to stiff peaks.

      Overall, a gorgeous and tasty recipe that I would happily make again.

      Reply

      • Amanda Powell says

        Thank you for the feedback. I do understand there is some information missing. The recipe card has been transferred to several different programs over the years and some of the information was lost along the way. I plan on going through and giving the recipe a major overhaul so there is helpful information in the post as well as the recipe card itself. Once I am able to finish it, I will be sure to let you know!

        Reply

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