1 (11") premade chocolate crust
Blood Orange Curd
1 tbsp Sunkist® Blood Orange zest, finely grated
1 cup Sunkist Blood Orange juice, freshly squeezed
3 tbsp Sunkist Meyer Lemon juice, freshly squeezed
½ cup sugar
4 eggs
4 egg yolks
12 tbsp unsalted butter, softened and diced
Crème Fraîche
1 cup crème fraîche
1 tsp lemon zest
3 tbsp sugar
Prep Time: 30 mins
Cook Time: 10–20 mins
Servings: 12 slices
1 Combine the juices and zest and set aside.
2 Whisk the yolks, whole eggs, and sugar in a non-reactive bowl that will sit over a pot of simmering water to create a bain-marie or double boiler.
3 Continue to whisk the mixture over simmering water until thick and lighter in color. Add ⅓ of the fruit juice. Whisk until it begins to thicken then add the remaining ⅔ juice continuing to whisk constantly. The curd must be quite thick and have absorbed all of the foam. The whisk will leave a trail at the bottom of the bowl. Off the heat, whisk in the butter until blended.
4 Allow to cool to room temperature and pour into the premade crust. The curd can also be chilled overnight in the refrigerator. Fill the crust several hours before serving.
5 Combine the crème fraîche, lemon zest, and sugar. Whip until light and fluffy. Spread over the top of the tart before serving. Enjoy!
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