Mini Blood Orange Tarts
Bite sized tarts filled with blood orange curd and topped with whipped cream and a little wedge of blood orange.
Course Dessert
Cuisine American
Dough
- ½ cup butter (1 stick)
- ½ cup cream cheese
- 1 cup flour
Filling
- 1 cup blood orange lime curd (see linked recipe)
Toppings
- ½ cup heavy whipping cream
- 1 tbsp granulated sugar
- 1 blood orange
Dough
Beat together butter and cream cheese. Stir in flour.
Chill mixture for about an hour or until easy to handle.
Form 1 inch balls and place balls on an ungreased mini muffin tin. You get 24 balls.
Press each ball onto the bottom and up the sides of the mini muffin mold.
Filling
Fill each tart with about ½-1 teaspoon of blood orange lime curd. Do not overfill. It's better to slightly under fill each tart since the filling will expand in the oven.
Bake at 325F for about 25-30 minutes. Cool.
Toppings
Whip the heavy whipping cream and sugar with an electric mixer. Mix until stiff peaks form.
Fill a pastry bag with #21 decorating tip and pipe the whipped cream on each tart.
Cut the blood orange through the middle and slice off a round about ⅛-¼ inch thick. Cut small wedges following the sections of the orange. Repeat.
Top each tart with a wedge of the blood orange.
Keyword bite sized, blood orange curd, blood oranges, mini tart