“Tiny Blood Orange Curd Meringue Tartlets to Celebrate Lunar Eclipses”

blood orange

If not for heavy low clouds full of moisture I would be able to see the Blood Moon tonight. There is a deep wet darkness between me and this eclipse of red. If you are one of the lucky ones and you do indeed see it and take a photo would you send me one? In the meantime I will share with you a short & sweet recipe that celebrates this auspicious occasion.

“Tiny Blood Orange Curd MeringueTartlets”

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Here is what you will need to make the Blood Orange Curd: 5 eggs, 1 cup granulated sugar, 1/2 cup freshly squeezed Blood Orange Juice, 2 tbsp fresh lemon juice, 1/2 stick butter cut into small pieces, 2 tbsp grated Blood Orange zest.

To Make Curd:

1. In the top of a double boiler or a heatproof glass bowl suspended over a pan of simmering water whisk together quickly the eggs, sugar, Blood Orange juice & lemon juice.  Using the whisk stir mixture for about 10 minutes constantly.

Blood Orange CurdCurd

2. Remove from the heat & pour mixture through a sieve to remove any lumps. Whisk the butter pieces into the mixture until well blended & smooth. Stir in the zest. Cover with a sheet of plastic wrap touching the surface of the curd allowing it to cool for 30 minutes.

curdBlood Orange Zest

Here is what you will need to finish off the tarts:

Pre-made/Store-bought mini tartlet shells (one or two bite size), 3-4 egg whites, 1 tbsp sugar

1. While curd is cooling place tartlet shells on a parchment paper lined baking sheet. Turn oven to broil.

tartlet shells

2. Beat the egg whites until soft peaks form. Sprinkle sugar over whites & continue to beat until glossy. Fill each tartlet shell with curd & top with a generous free-form dollop of meringue.

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3. Pop tray of meringue topped tartlets in the oven…keeping a close eye…and brown the meringues until light golden. This should only take a minute or two.

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As Easter is just a few days away wouldn’t these be just the perfect ending to an Easter Lunch or Dinner? Something about these meringues reminds me of Peeps?

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This will be my last Blood Orange post for 2014. The citrus season wans as the fresh produce season waxes. I enjoy these “food seasons” reflecting the movements of  the earth & the moon.  Goodnight (Blood) Moon.

Blood Oranges

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25 comments

  1. LOVE this post Teresa! The curd looks soooo good and the tarts are absolutely adorable. And such gorgeous photos as well. Your beloved blood oranges have been beautifully showcased this year :) x

    • Yes this is the last of a very, very good thing. Now I can look forward to next year’s citrus crop with anticipation. I love it that we still have some foods that are very seasonal and not available here all year round. Thanks for the kind words Selma.

  2. Those little tarts are just the sweetest things!! I love the free form meringues, they remind me of the tin foil swans restaurants used to package leftovers in, often times they had very little resemblance to any bird at all.

    • You could of course make these with lemon curd as well but the blood orange curd was delicious and so pretty in color. The meringues really made these lots of fun. If you make them let me know how they turned out.

  3. Pingback: Citrus & Thyme Sopping Good Roasted Spring Chicken | "food on fifth"

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