Blood Orange Curd Tart with Toasted Meringue

Hey y'all! If you're searching for a dessert that's both stunning and bursting with flavor, this Blood Orange Curd Tart with Toasted Meringue is about to become your new favorite. Creamy, tangy blood orange curd is nestled inside a buttery tart shell, then topped with a luscious cloud of toasted meringue—it’s vibrant, impressive, and perfect for spring celebrations, afternoon teas, or whenever you want a showstopper treat. Let’s get cooking!

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Why You’ll Love This Blood Orange Curd Tart with Toasted Meringue

• The tart’s bright, tangy filling beautifully highlights seasonal blood oranges.
• Buttery, crisp shortcrust pastry provides the perfect contrast to the silky curd and fluffy meringue.
• The showstopping toasted meringue is easier to achieve than you think—no fancy bakery needed!
• This recipe is ideal for holidays, brunches, or impressing guests at any gathering.
• It can be made ahead, letting you stress less and enjoy more.

Ingredients

• For the crust:
• 1 ¼ cups (155g) all-purpose flour
• ½ cup (115g) unsalted butter, cold and diced
• ¼ cup (30g) powdered sugar
• ¼ teaspoon fine sea salt
• 1 large egg yolk
• 2-3 tablespoon ice water
• For the blood orange curd:
• ¾ cup (180ml) fresh blood orange juice (about 3-4 oranges)
• 1 tablespoon blood orange zest (about 2 oranges)
• ¼ cup (60ml) fresh lemon juice
• ¾ cup (150g) granulated sugar
• 4 large eggs
• ¼ cup (60g) unsalted butter, cubed
• Pinch fine sea salt
• For the toasted meringue:
• 3 large egg whites, room temperature
• ¾ cup (150g) granulated sugar
• ¼ teaspoon cream of tartar
• ½ teaspoon pure vanilla extract

Directions

Prep Time:

30 minutes

Cook Time:

30 minutes

Total Time:

2 hours (includes chilling)

Step 1: Make the Shortcrust Pastry

1. In a large bowl, whisk together flour, powdered sugar, and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
2. Add the egg yolk and 2 tablespoons ice water; stir until the dough just comes together. If needed, add the extra tablespoon of ice water.
3. Turn out the dough onto plastic wrap, flatten into a disk, wrap, and chill for at least 30 minutes.

Step 2: Bake the Tart Shell

4. Preheat the oven to 375°F (190°C). On a floured surface, roll out the dough to fit a 9-inch tart pan. Press into the pan and trim any excess.
5. Line with parchment and fill with pie weights or beans. Bake for 15 minutes, remove weights, then bake for another 8–10 minutes until golden. Cool completely.

Step 3: Make the Blood Orange Curd

6. In a heatproof bowl, whisk together eggs, sugar, blood orange juice and zest, lemon juice, and salt. Set over a saucepan with 1 inch simmering water (double boiler) and cook, whisking constantly, until thickened (8–10 minutes).
7. Remove from heat; whisk in butter cubes until smooth. Strain the curd into a bowl, then pour into the cooled tart shell. Chill for at least 1 hour, until set.

Step 4: Make the Toasted Meringue

8. In a clean bowl, whisk egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar and increase to high speed, beating until glossy, stiff peaks form. Beat in vanilla.
9. Spoon or pipe meringue over the chilled tart. Toast with a kitchen torch until golden, or under a broiler for 1–2 minutes (watch carefully!).

Step 5: Serve

10. Chill for 15 minutes before slicing for neatest cuts. Serve and enjoy!

Notes

• If you can’t find blood oranges, regular oranges work with a slightly milder flavor.
• For a cleaner slice, chill the tart after assembling the meringue for at least 15 minutes.
• Be sure to strain your curd for an ultra-smooth filling.

Variations

• Lemon or grapefruit curd can be used for a twist on the classic.
• Add ground pistachios to the crust for extra flavor and texture.
• Top with thin slices of blood orange before adding the meringue for decoration.

Required Equipment

• 9-inch tart pan with removable bottom
• Mixing bowls
• Whisk
• Electric mixer
• Kitchen torch or broiler
• Parchment paper & pie weights/beans
• Fine mesh strainer

Storage Instructions

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• The crust and curd can be made 1 day ahead; assemble and torch the meringue fresh for best flavor and texture.

Pairings & Serving Recommendations

• Pair with a cup of Earl Grey or green tea to complement the citrus notes.
• Serve alongside fresh berries for color and contrast.
• Lightly sweetened whipped cream is a dreamy addition for extra creaminess.

Pro Tips

• Make sure your mixing bowl is grease-free before whipping egg whites for meringue.
• Allow the curd to cool and firm up so it slices neatly and holds its shape.
• For evenly golden meringue, move the torch in slow, circular passes over the peaks.

FAQ

Can I make the tart ahead of time?

Yes! You can make the crust and curd a day before; add the meringue a few hours before serving for best texture.

Can I use store-bought crust?

Absolutely—using a store-bought tart shell saves time and still tastes great with homemade curd and meringue.

How do I know when the curd is thick enough?

The curd is done when it coats the back of a spoon and a clean line remains when you swipe your finger across it.

★★★★★ 4.20 from 7 ratings

Blood Orange Curd Tart with Toasted Meringue

yield: 8 servings

prep: 35 mins

cook: 35 mins

total: 50 mins

A stunning dessert featuring a crisp tart shell filled with tangy blood orange curd, crowned with clouds of toasted meringue. Perfect for special occasions or springtime gatherings.

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🖨️ Print Pin Recipe

Ingredients

• 1 ¼ cups (155g) all-purpose flour
• ½ cup (115g) unsalted butter, cold and diced
• ¼ cup (30g) powdered sugar
• ¼ teaspoon fine sea salt
• 1 large egg yolk
• 2-3 tablespoon ice water
• ¾ cup (180ml) fresh blood orange juice (about 3-4 oranges)
• 1 tablespoon blood orange zest (about 2 oranges)
• ¼ cup (60ml) fresh lemon juice
• ¾ cup (150g) granulated sugar
• 4 large eggs
• ¼ cup (60g) unsalted butter, cubed
• Pinch fine sea salt
• 3 large egg whites, room temperature
• ¾ cup (150g) granulated sugar
• ¼ teaspoon cream of tartar
• ½ teaspoon pure vanilla extract

Instructions

1. 1
   In a large bowl, whisk together flour, powdered sugar, and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
2. 2
   Add the egg yolk and 2 tablespoons ice water; stir until the dough just comes together. If needed, add the extra tablespoon of ice water.
3. 3
   Turn out the dough onto plastic wrap, flatten into a disk, wrap, and chill for at least 30 minutes.
4. 4
   Preheat the oven to 375°F (190°C). On a floured surface, roll out the dough to fit a 9-inch tart pan. Press into the pan and trim any excess.
5. 5
   Line with parchment and fill with pie weights or beans. Bake for 15 minutes, remove weights, then bake for another 8–10 minutes until golden. Cool completely.
6. 6
   In a heatproof bowl, whisk together eggs, sugar, blood orange juice and zest, lemon juice, and salt. Set over a saucepan with 1 inch simmering water (double boiler) and cook, whisking constantly, until thickened (8–10 minutes).
7. 7
   Remove from heat; whisk in butter cubes until smooth. Strain the curd into a bowl, then pour into the cooled tart shell. Chill for at least 1 hour, until set.
8. 8
   In a clean bowl, whisk egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar and increase to high speed, beating until glossy, stiff peaks form. Beat in vanilla.
9. 9
   Spoon or pipe meringue over the chilled tart. Toast with a kitchen torch until golden, or under a broiler for 1–2 minutes (watch carefully!).
10. 10
    Chill for 15 minutes before slicing for neatest cuts. Serve and enjoy!

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 320 caloriescal

Protein: 5 gg

Fat: 15 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 44 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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