This blood orange tart is a celebration of citrus in its most elegant form. The filling showcases the floral, complex flavour of blood orange – less acidic than standard varieties, with notes reminiscent of grapefruit and raspberry. Its silky texture contrasts beautifully with the crisp shortcrust base, which is infused with finely grated blood orange zest for an aromatic lift. Finished with a vibrant orange jelly, the tart offers layered textures and a clean, modern finish that highlights both technique and seasonal produce.
Building the Blood Orange Tart: Shortcrust and Swiss Meringue
For this tart, I’ve used my go-to shortcrust pastry recipe – crisp, buttery, and infused with blood orange zest for added aroma and depth. It’s a sturdy yet tender base that holds the citrus filling beautifully and bakes with clean edges thanks to a perforated ring and silicone mat setup. To finish, I’ve topped the tart with a blowtorched Swiss meringue: stable and smooth, it adds a light sweetness and elegant contrast to the tart’s vibrant acidity.
Watch & Bake: Layered Blood Orange Tart Recipe Video Tutorial
Before we jump into the tutorial, here’s what makes this blood orange tart truly stand out: it’s a layered composition of crisp pastry, smooth citrus filling, and a vibrant jelly top that sets with precision. The process hinges on timing — cooling, chilling, and assembling each stage with care to achieve clean layers and a refined finish. You’ll also learn a slicing technique that delivers sharp, elegant wedges worthy of a patisserie window. Whether you’re filming content or serving guests, this tart is designed to impress from every angle.
Blood Orange Tart
Ingredients
Blood Orange Filling (Fills one 20 × 3 cm tart)
- 150 g eggs approx. 3 medium eggs
- 160 g caster sugar
- 35 g ground almonds
- 30 g corn starch
- 150 g blood orange juice
- 35 g unsalted butter melted
Orange Jelly (~440 ml)
- 300 g orange purée
- 80 g sugar
- 16 g cornstarch
- 8 g powdered gelatine
- 40 g cold water for blooming
Instructions
Blood Orange Filling
- In a bowl, whisk together the eggs and sugar until smooth.
- Add ground almonds and corn starch; whisk until fully incorporated.
- Stir in the blood orange juice, followed by the melted butter.
- Pour the mixture into the cooled tart shell.
- Bake at 160°C (fan) for 40 minutes or until set.
- Cool to room temperature before topping.
Orange Jelly
- Bloom gelatine in cold water for 10 minutes.
- In a saucepan, combine orange purée with sugar and corn starch. Whisk until smooth.
- Bring to a boil over medium heat, stirring constantly. Cook for 1 minute.
- Remove from heat and stir in bloomed gelatine until fully dissolved.
- Pour into silicone moulds and freeze until solid. Alternatively: Pour directly over the chilled tart filling and refrigerate until set.
Video
Notes
Orange Jelly Layer for Your Blood Orange Tart
The orange jelly adds a bright, smooth finish and can be made ahead or on the same day—whatever suits your kitchen rhythm. If you’re planning ahead, freeze the jelly in a silicone mould for a clean, layered look. If you’re making it fresh, let it cool to around 20°C before pouring it gently over the chilled blood orange tart. In that case, reduce the filling by about half so there’s enough room for the jelly to sit neatly on top. Either way, it brings a vibrant citrus contrast and a beautiful visual polish to the finished tart.
Preparing the Tart Shell for Your Blood Orange Tart
Bake the tart shell for approximately 15 minutes, or until it begins to detach cleanly from the tart ring. This partial bake helps set the structure while keeping the base tender. Allow the shell to cool completely before pouring in the filling. Return the tart to the oven and bake until the filling is just set with a slight wobble in the centre. Let it cool at room temperature, then refrigerate for 4–5 hours to fully stabilise. Only after this chilling period should you pour or assemble the jelly layer on top, ensuring a clean finish and distinct layers.
Blood orange dessert: The Two-Cut Method for Perfect Wedges
To get a clean, professional wedge cut from a blood orange tart or any layered dessert, use the two-cut method. Start by slicing slightly beyond the intended wedge size—this reduces drag and prevents smearing, especially with delicate citrus fillings. Wipe the knife clean, then make a second cut that overlaps the first by a few millimetres. This technique ensures sharp, defined edges and works particularly well for mousse-based tarts and fruit-forward compositions. With proper knife care and precision, this method delivers perfect results in 90% of cases.
Moulds used in this recipe
This recipe uses two professional moulds for clean shapes and consistent results. The Silikomart mould creates the main form: https://www.silikomart.com/en/honore The tart ring provides the crisp shortcrust base: https://www.debuyer.com/en/round-fluted-tart-ring-perforated-stainless-steel-338.html
Craving more behind-the-scenes moments, step-by-step videos, and sneak peeks of upcoming recipes? Join me on Instagram @andbonbons for a closer look at the process, pastry tips, and plenty of chocolate inspiration.
