Blood Orange Lime Tart with Ginger and Rosemary

Blood Orange Tart for the Love Month.

Blood Orange Lime Tart with Ginger and Rosemary- This deep red, vibrant and almost so sensual tart for a romantic Valentines Day dessert.

February, the shortest month, is also the month of love. Well, I feel love should be celebrated all year round. What do you think?? The markets are full of Blood oranges. And I am in awe of the deep red color this fruit has. I mean, doesn’t this color scream love to you?? So since it’s the love month, I had to make something with blood oranges. And here I have a prettiest of the red, Blood Orange Tart. And it cannot get any Bloody Prettier than this, right!! 

 So when I was planning for the tart, I had no idea, what I wanted the end result to be. You can say that I was kind of winging it. I was thinking to do Blood Orange Curd first. But later I thought to make a custard sauce with the oranges. Finally I decided to add some whipped cream to the custard sauce and make this more lighter, and airy. However, I did not use any gelatin to set it up. You will be surprised what magic cooked yolks and some cornstarch will do to make this mousse fully set, and yet have a melting feel to it in your mouth feel to it. 

What’s for Valentines Day?

What are your plans for valentines? Some of you might plan a dinner date or may be a movie night. While some might go watch a play or a concert, some people like me, would like to cook something special at home and have a quiet relaxed day. Gone are the days when I used to get excited to celebrate valentines in some fancy restaurant. Now I like spending a relaxing day at home, and indulge in some delicious dessert like this blood orange lime tart with some hot herbal tea. It’s nice to slow down sometimes. Whatever you do for valentines, I just hope that it’s a special and an amazing day. 

Valentines might be about the romantic day for most of you. For me, love doesn’t have to be just romantic. I do remember spending valentines day with my parents when I was not dating, and I absolutely loved it. They would take me out for a movie or dinner and I felt special that day. In college, my girl friends and I exchanged valentines gifts with each other, and celebrated the love of friendship. And yes, that was really amazing too. I do miss those days at times. Anyway the love of my life makes me feel special almost every single day regardless of being valentines or not and nothing beats that. So in whichever way you’d like to spend it, cheers to ‘Love’. Here is a beautiful blood orange lime tart with ginger and rosemary to celebrate the Love of all kinds❤️.

Love and Red Roses can’t be Hidden; Neither can a Blood Orange Lime Tart.

The luscious red color from blood oranges makes this tart extra special. Red is a the color of love and romance, hence this Blood Orange Lime Tart is making an appearance on the blog for Valentines. I know, a lot of people wear pink or red dresses for their date night on valentines. I on the other hand, make pink or red food for valnetines. Lol… Can I get any more cheesier than this🙊?  However if valentines is absolutely not your thing, then no worries. This tart would be perfect to make for any occasion or weekend get togethers. I am sure, even before eating the tart, your guests would be in love with it’s color. 

It’s the season of snow for us. But also the citrus season. So all the more reason to indulge in the ‘citrusy’ seasonal dessert. It’s perfect for this cold snowy nasty weather, with your favorite cup of tea or coffee. For this blood orange lime tart, I used freshly squeezed blood orange juice. I also added some lime juice to add that tang into the dessert. You could do lemon as well. Also, I added some freshly squeezed ginger juice. OMG, the ginger adds so much flavor to it, like you wouldn’t believe. It’s subtle but that gingery kick balances out the sweetness from the oranges. I use organic ginger, which is really strong and sharp. If you use the conventional ones, then always add more ginger if you have it. And of-course, almost anything I cook and bake, includes some sort of herbs. So I used rosemary that goes perfect with oranges and is a delicious winter herb.

Let’s Turn Up the Heat!

The tart shell is similar to 1-2-3 cookie dough and will be crumbly looking. So, you don’t want to roll it, because it’s not going to work. Instead you want to press the dough as tightly as you can in the tart tin. Make sure the sides are little thicker than the bottom. This will prevent it from crumbling up after it’s baked. I added freshly chopped rosemary into the tart shell. And that adds a beautiful flavor that goes perfect with blood orange mousse. I also added some grand mariner and zest of orange to add the extra citrus flavor. Now the recipe calls for only 1 yolk. The dough will be crumbly and feel a bit dry. However since it’s Winter, and there’s very little humidity in the air, the dough might feel extra dry. So I added few drops of water while combining the dough. Do not add too much as you don’t want it to be soggy. But the same recipe in summer time with 100% humidity feels perfect without any more moisture in it. So there will be a slight liquid ratio difference each time you make it. Also the size of the yolk may vary slightly. So always check the crumbliness of the dough before adding more moisture to it.

Icing to the Cake, Literally.

To Finish off the tart, I made a glaze with fresh blood orange juice with gelatin.That’s where the deep bright red color came from. To get the perfect glaze, add little condensed milk. However, I ran out of it, and the snow fall has been non stop, so I just made it with the juice, and maple syrup for the sweetness. Well since it’s still snowing outside, I will make myself some hot tea, and indulge in a tiny slice of this blood orange lime tart. I will leave you with the recipe below so you can have an experience as well. No blood oranges, not a problem, just use the regular oranges that you love and can find easily.

Now if you make this Blood Orange Lime Tart with ginger and rosemary, I would love to see your version, so do share with me on my Facebook page , or Instagram.

If you want to try another citrus tart then check out this citrus greek yogurt tart that is very light and delicious. Blood oranges can be used to make so many delicious dishes. For example if you want something savory and spicy with blood oranges, check out these Indian asian Fusion Grilled Shrimps. An absolute seafood lovers dish. Have a fabulous Valentines day and hope this day and every day is filled with love ❤️. Cheers!

5 from 12 votes

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Blood Orange Lime Tart with Ginger and Rosemary

Prep Time

20 mins

Cook Time

45 mins

Tart Dough Resting Time

1 hr

Total Time

1 hr 5 mins

 

Tart crusts go well with almost any filling. It is even better made with a little nudge; in this case ginger and rosemary. The citrus flavor is balanced out by the fresh ginger juice, that adds perfect amount of sharpness to give it an explosion of flavors all in one tart. This delicious buttery tart has the perfect citrus flavors to reel you in and the sweet vibrant glaze to boost.

Course: Dessert

Cuisine: Tart

Servings: 9 Inch Tart

Author: Esha

Ingredients

For The Tart Shell:

• 185 grams all purpose flour
• 35 grams almond meal
• 1/4 tsp cardamom powder
• 1/4 tsp cinnamon powder
• 40 grams bakers sugar
• 1/4 tsp salt
• 85 grams unsalted butter chilled
• 1 egg yolk small
• 1 tsp Grand Marnier
• 2 tsp freshly chopped rosemary
• 1 tsp orange zest

For Blood Orange Mousse Filling

• 5 egg yolks (88 grams or 3 oz approximately)
• 150 ml freshly squeezed blood orange juice
• 2 tbsp lime/lemon juice
• 1/2 tbsp ginger juice, freshly squeezed
• 1/2 tbsp orange zest
• 2-3 sprigs Rosemary
• 100 grams sugar
• 1 tbsp cornstarch
• 55 grams butter, chopped in cubes
• 1/4 cup heavy whipping cream
• 2 tbsp powdered sugar
• 2 tsp lime/lemon zest
• 2 tsp Grand Marnier

For Blood Orange Jelly Glaze:

• 3/4 cup freshly squeezed blood orange juice
• 2-3 tbsp maple syrup
• 1 pinch cinnamon powder (optional)
• 1/4 tsp gelatin powder

Instructions

For Tart Crust:

1. In food processor, add flour, almond meal, sugar, salt, cardamom, cinnamon, citrus zest, rosemary and butter. Pulse for few seconds until the mixture resembles bread crumbs

2. Add Grand Marnier and egg yolk. Pulse again for few seconds until it is well combined to the form of a ball. If it's very dry, add few drops of water. Cover the dough in cling wrap and chill for at least 1-2 hours before using. 

3. Preheat the oven to 350 degrees.

4. Take the dough out of the refrigerator and press the dough as tightly as you can the tart tin. Make sure the sides are slightly thicker than the bottom.

5. Cover it and put it in the freezer for 15-20 minutes. This will prevent it from shrinking.

6. Line the tart shell with parchment and fill with baking beans. Bake at 350 degrees for 20 minutes. Remove the beans and put the tart back in the oven. Bake for another 15-20 minutes, until light golden color. Cool for 10 minutes in the tin and then it out of the tin and cool completely on a wire rack. This can be baked a day in advance. Cover and let sit at room temperature if you making a day before.

For Blood Orange Mousse:

1. Combine the blood orange juice, ginger juice and lime juice, and give it a stir.

2. Place cornstarch in a dry bowl and add a small amount of the juice mix in it. Whisk well to form a slurry.

3. In a heavy bottom pan, add the rest of the juice, half of the sugar, citrus zest, and rosemary sprigs; bring to boil. Cover and let it steep for 15-20 minutes. 

4. Meanwhile, add rest half the sugar in the yolks and with hand beater, beat until slightly thick and pale yellow. 

5. Combine the beaten yolk with the cornstarch slurry and mix well.

6. Strain the boiled juice and discard the rosemary and citrus zest. Put this juice back into the pan.

7. Temper the yolk and cornstarch mix with the hot juice. Keep whisking hard to avoid any curdling. Do the tempering in 2-3 batches, to avoid the yolks from scrambling.

8. Put the pan back on medium to low heat and Using a silicone whisk, keep whisking for 2-3 minutes to avoid any lumps and curdling. 

9. Lower the heat and keep stirring with wooden or silicone spoon to avoid scrambled eggs and scorching. Cook till it reaches the Nappe consistency (Nappe Consistency is when the mixture thickens up to the stage when it coats the back of the spoon evenly and creates a clear clean line in the middle when you slide the finger through it).

10. Take off the heat. Add the butter cubes one at a time and keep stirring till the butter melts completely. You can cool this and store in a glass jar to use like a orange custard sauce/ orange curd.  

11. In a bowl, add the whipping cream, powdered sugar and whisk till it forms soft peak. Add the lime/lemon zest and Grand Marnier. Fold it to mix well.

12. Fold the cooled orange custard sauce in the whipped cream. Pour this into the baked tart shell. Put this flat in freezer for 3- 4 hours or over night. You could set this in refrigerator for few hours, but it's faster in freezer and the jelly glaze sets immediately after you pour.

For Blood Orange jelly Glaze:

1. Add the cinnamon in the juice. Then add the gelatin powder and let it bloom for 2-3 minutes. Warm the liquid to dissolve all the gelatin. Make sure not to overheat the liquid as this will kill the gelatin.

2. Cool it to room temperature. Pour this over the frozen tart. This will set it quickly and faster. Put it back in the fridge and let is thaw before slicing.