This blood orange tart has a sweet crust, a citrus filling and delicious 7 minute icing; add some berry coulis and sugar glass shards for a Halloween treat!
In a food processor, combine flour, butter, shortening, and sugar. Process to a coarse meal.
Add cream and process again until dough is moistened and hold together when squeezed.
Turn dough out and push a few times with the palm of your hand until it comes together. Form into a disc. Wrap and chill dough 15-30 mins (freezer 10 mins)
pat the pastry evenly in the bottom and up the sides of a long tart pan, cover with plastic wrap and chill 30 mins or freeze 10
preheat oven to 400, lightly prick the bottom of the pastry crust and bake for 5 mins
reduce heat to 350 and continue to bake for 15 mins
Let cool
Blood Orange Curd
heat the zest and citrus juice in small saucepan over medium heat until just bubbling.
In another bowl whisk the eggs, yolk and sugar
Whisking constantly, slowly pour hot juice into eggs, then return mixture to saucepan and cook over medium heat, stirring constantly with wooden spoon, until mixture registers 170 degrees and is thick enough to cling to spoon, about 3 minutes.
Stir in the butter, sour cream and salt
Cover surface of curd directly with plastic wrap; refrigerate until cold
Sugar "glass"
boil the sugar, water and syrup until it reaches 300 degrees on a candy thermometer
pour onto a silpat mat in a pan, let cool until hard