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Happy Valentines Day, Tartlets With Blood Orange Curd, Whipped Cream And Nutella

tarts

tarts

This combines two wonderful celebrations, Valentines Day and Fiesta Friday. This post has morphed several times with some failed attempts at a cake (cake pan problems) and I have now settled on tartlets with a layer of nutella and filled with blood orange curd. They are delicious and I hope you enjoy!

This Friday, the day before Valentines Day is very special because we are celebrating two occasions, Valentines Day and Fiesta Friday #55, how great is that?  Thank you Angie@The Novice Gardener for hosting you rock,  the co hosts this week are Sue@birgerbird and me, moi, yep I’m a co host this week no link necessary because if you are reading this you are already here!! Very excited to host with my buddy Sue.

I needed to use the blood oranges so I squeezed the juice ahead of making the curd and froze in ice cube trays, I also threw in 2 mandarins. the color is incredible!!!

 

Look at the color of the blood orange juice

Look at the color of the blood orange juice can you figure out which is the mandarin

Blood Orange Curd

adapted from lemon cream recipe from Tartine Bakery Cookbook

Makes about 2 1/2 cups (625 ml) (It made exactly 16 oz for me)

1/2 cup + 2 tbsp (5 oz/155 ml) Juice from Blood Oranges

3 large eggs

1 large egg yolk

1 tsp orange zest

3/4 cup (6 oz/170 g) sugar

Pinch of salt

1 cup (8 oz/225 g) unsalted butter

zest of one whole orange (medium size)

Pour water to a depth of about 2 inches into a saucepan, place over medium heat, and bring to a simmer.

Combine the orange juice, whole eggs, yolk, sugar, zest and salt in a stainless steel bowl that will rest securely in the rim of a saucepan over, not touching, the water. (Never let the egg yolks and sugar sit together for more than a moment without stirring; the sugar will cook the yolks and turn them granular.) Place the bowl over the saucepan and continue to whisk until the mixture becomes very thick and registers 180° F on a thermometer. This will take 10 to 12 minutes. If you don’t have or trust your thermometer, don’t worry. It should thicken to the point that your whisk leaves a trail through the curd. NOTE: I don’t use a thermometer, the mixture will thicken and coat the back of the spoon, draw a line on the back of the spoon with your finger, the line will stay intact. It took about 11 minutes for mine to thicken properly.

Remove the bowl from over the water and let cool to 140° F, stirring from time to time to release the heat. Again I didn’t use a thermometer, I poured into the blender, and by the time I cut the butter into tbs size pieces it was just the right temperature.

When the cream is ready, leave it in the bowl if using an immersion blender, or pour it into a countertop blender. With the blender running, add the butter 1 tablespoon at a time, blending after each addition until incorporated before adding the next piece add the additional orange zest and pulse once or twice.. The cream will be quite thick.

Blood Orange Curd

Blood Orange Curd

You can use the cream immediately, or pour it into a storage container with a tight-fitting lid and refrigerate for up to 5 days. To use after refrigeration, if necessary, gently heat in a stainless steel bowl set over simmering water until it has softened, whisking constantly. Note: Your beautiful vibrant, brightly colored blood orange juice will turn a sort of beige color after mixing with the eggs and butter, you can if you wish add a tiny drop of food color to turn it pink, more fitting for valentines day or go au naturale and as you can see I went natural.

Pate Sucree

From Martha Stewarts Pie’s and Tarts

2 1/2 cups all purpose flour

1/4 cup sugar

1/4 tsp salt

1 cup (2 sticks or 8 oz) unsalted butter cold cut into small pieces

2 large egg yolks

2-4 tbs heavy cream or ice water

Pulse flour, sugar and salt in food processor until well combined. Add butter and pulse until mixture resembles course meal. Add the egg yolks and drizzle the cream or ice water and pulse until it forms a cohesive dough. If mixture is too dry add cream or water a tsp at a time until it is cohesive. Remove from processor, wrap in plastic wrap and refrigerate for at least an hour.

To blind bake the tartlets:

Pre heat oven to 375 degree’s. Roll out or press dough into tartlet pans and refrigerate or put in freezer for 15-30 minutes before baking. Place sheet of parchment in each and fill with pie weights or place another tartlet pan on top and place them on a baking sheet. Bake for 8-10 minutes you will notice the edges lightly brown. Remove parchment and weights or pan and place back in the oven another 4-6 minutes or until golden brown. Remove to a wire rack to cool completely before filling.

nutella

nutella

To make your tarts

Spoon some nutella in the tart shell ( I like to do it when the shell is still a little warm so the nutella is easier to spread) place in the refrigerator for about 15 or 20 minutes so the nutella hardens a bit, be generous, don’t skimp on the nutella. Spoon in the curd, top with some whipped cream and chocolate shavings and serve.

Happy Valentines Day to all!!

fiesta-friday-badge-button-i-was-featured1

 

IMG_5020

122 Comments Post a comment
  1. Drooling over these – really!

    February 13, 2015
    • Thanks Liz, wish the curd had more color though. It’s really tasty though bland looking.

      February 13, 2015
  2. I’m drooling also. I have some blood oranges in my fridge and adding Nutella , that sounds great. Instead of a tartlet I can put it in a crépe and pretend I’m in Paris.

    February 13, 2015
  3. Perfect valentine’s day treat:-) love it

    February 13, 2015
  4. These look so perfect – really lovely valentine’s idea!

    February 13, 2015
    • Thank you so much, I am a bit disappointed in the color but they taste great.

      February 13, 2015
  5. Suzanne, this must be the most creative thing you’ve ever made. And then to make it so beautifully… and photograph the key things (the shot of the orange juice cubes was a colorful treat). You really are amazing! Even if i were given super powers, i can’t imagine myself doing something like this. Honestly i can’t.
    Wishing you a very happy Valentine’s Day. Mega-hugs my creative friend. 😀

    February 13, 2015
    • You make me blush and smile and I thank you for that, What a totally sweet thing to say. I really really appreciate it. Thank you. After several fails with this post I needed the positive reinforcement. Thank you.

      February 13, 2015
      • A “fail” or two along the way just makes it even more of an achievement. Happy Valentine’s Day to you and yours.

        February 14, 2015
  6. I love them! Two please. Happy Valentine’s Day, dear Suzanne! ❤

    February 13, 2015
  7. Tartlets of any kind are just gorgeous, and yours are definitely Valentine worthy :). I just love those wee pans, I think you’ve used them before right? I’ll have to splurge and buy some for my kitchen. Happy V-Day Suzanne, and thanks for co-hosting 🙂

    February 13, 2015
  8. So yummy! Even if I don’t go crazy for sweet treats, I cannot resist Nutella and I could resist your tartlets either! 😜 Your blood orange curd is so special! 😍
    Happy V-Day to you too! 🎊

    February 13, 2015
    • Happy Valentines Day Francesca, Stefano, Her Majesty and Sophia!!

      February 13, 2015
  9. Delicious! Happy Valentine’s Day!

    February 13, 2015
  10. That curd sounds delicious. Actually, it’s something I’ve never made. I guess it’s like custard. I just don’t bother to make it for myself. 🙂 Which reminds me, I think I’ll stay in tomorrow and surface Sunday! That way that day will be over!

    February 13, 2015
    • Thanks Johnny, the curd is actually different than custard but similar consistency. It’s eggs and butter and juice traditionally lemon is used, I use the method from Tartine bakery and like it much better than the way it is usually made. It’s delicious and I love lemon curd, so tart and sweet and creamy, makes an outstanding lemon tart.

      February 13, 2015
  11. Wowww Suzanne- these looks incre-dible.. perfect treat for the occasion. .. Happy valentines day…

    February 13, 2015
  12. yummy! The blood orange curd sounds amazing! Perfect dessert!

    February 13, 2015
    • Thank you so much, I am really happy with the flavor of the curd.

      February 13, 2015
  13. This is incredible Suzanne! I have never tried making curd. I am going to use your tips in the post and try lemon curd. Thanks for cohosting :). I am excited to have you and Sue cohosting together :).
    ❤️

    February 13, 2015
    • Thanks Sonal, I love curd, especially lemon. I do enjoy experimenting with other flavors but will always love lemon the most,

      February 13, 2015
  14. These tartelets are delicious and the curd looks so yummy. Great flavours, I looove nutella! Happy Valentine´s Day!

    February 13, 2015
    • Oh me too and nutella with orange is wonderful. Thank you so much Viviana!

      February 14, 2015
  15. Yum! Love the combination of Flavours!! I love Blood Orange and Chocolate together too! It’s a match made in heaven… like Orange and Chocolate but better! Never tried Nutella with it, I ONLY can imagine it would be phenomenal!!

    February 13, 2015
  16. Super job my friend! Happy Valentine’s Day! Stay warm and cozy, Hugs to Nando!

    February 13, 2015
  17. Love blood oranges and this is a really original and delicious way to use them! Happy Valentine’s weekend and FF! Thank you for hosting us Suzanne. PS i have a friend named Suzanne who has a pug too:)

    February 13, 2015
    • Thank you Johanne, what a coincidence about your friend Suzanne. Thank you again.

      February 14, 2015
  18. talkavino #

    Looks delicious! I hope pairing worked – can’t wait to hear about it!

    February 13, 2015
    • Tonight is the tasting. I can’t wait. I even bought proper port wine glasses. Will let you know.

      February 14, 2015
      • talkavino #

        I sent you a small write up – let me know if it is okay or if you need more info.

        February 14, 2015
  19. Gorgeous! The colour of the blood orange juice is stunning!

    February 14, 2015
    • Isn’t it, it really is exactly that color, was so bummed when the curd turned beigel. Thanks Elaine.

      February 14, 2015
  20. Suzanne, your tartlets look so tasty and I bet tastes heavenly. The curd is just amazing. Thank you for co-hosting this week FF 🙂

    February 14, 2015
  21. Very interesting flavor combinations! You brought back a memory for me – I used to get the kids candy “oranges” that were made of chocolate and had an orange flavor. They were wrapped in colorful foil, and when you tapped them, they would separate into segments. 🙂 I haven’t seen them in years…

    I’m guessing your tarts, though, are much better!

    February 14, 2015
  22. I should have read this post after I had my breakfast because I am now soooo hungry and wishing I could have one of these delicious looking tartlets. Happy Valentine’s weekend. 😉

    February 14, 2015
  23. Lovely!

    February 14, 2015
  24. Wow these look amazing! The colour of that blood orange juice is amazing!

    February 14, 2015
    • Isn’t it, I was amazed at the vibrant color, too bad it didn’t take on the same color in the curd.

      February 14, 2015
  25. wow Suzanne those look beautiful – I REALLY love your photo of the blood orange juice tray – so artistic! way to go

    February 14, 2015
    • Thank you so much, I was totally enamored with the color of the blood orange juice.

      February 14, 2015
  26. Suzanne these are just delectable!!! Yummmmm!!! 🙂

    February 14, 2015
  27. The colour of the juice! It’s beautiful. These look great 🙂

    February 14, 2015
  28. I’ve never made curd before. These tarts look yummy!

    February 14, 2015
    • Curd is delicious. great in tarts, on its own, on toast or scones. It’s wonderful. Thanks so much.

      February 14, 2015
  29. What lovely little tarts, I love citrus curds and Nutella is one of my favourite things, what a winning combination of flavours, thanks for sharing:)

    February 14, 2015
    • Thanks so much Lily, me too on both counts curd and nutella are wonderful.

      February 14, 2015
  30. Fig & Quince #

    such a pretty indulgence! and: happy valentine’s day dear Suzanne! ❤

    February 14, 2015
    • Happy Valentines Day Azita, it’s nice to indulge every so often.

      February 14, 2015
  31. Love the yummy layers or goodies on your tartlets!
    Happy FF#55 & Happy St.Val’s Day! =)

    February 14, 2015
  32. Oh, I am weak at the knees just imagining this, Suzanne!! I love blood oranges and had never thought of a curd with them…but then the other flavours that you have added here are just so mind-boggling! Yikes! 😀

    February 14, 2015
    • Thank you Julianna, the blood oranges make a delicious curd wish the color were better.

      February 14, 2015
  33. I love blood oranges too! Thanks for posting this, and it’s great to see a blood orange curd .)

    February 14, 2015
    • Thanks Lili Happy Valentines Day!

      February 14, 2015
      • Happy Valentines Day to you too Suzanne!

        February 14, 2015
  34. These look wonderful, Suzanne! And I love the colors palette you made with those blood oranges and mandarines! Awesome! Happy Valentine’s Day! 🙂

    February 14, 2015
    • It’s beautiful right, love the vibrant bright color of the oranges. It was so spectacular I had to get a photo. Thank you so much Stefano.

      February 14, 2015
  35. What a beautiful mix… blood orange cream/curd with nutella and shortcrust pastry! I’d find it hard to stop at just one. Hope you had a Happy V Day Suzanne!

    February 14, 2015
    • They were delicious we had last night, really a lovely combination. Thank you.

      February 15, 2015
  36. These tarts are just gorgeous. The citrus colors are just beautiful. These tarts would make anyone feel special!

    February 14, 2015
    • Thanks Julie, they are a wonderful combination of flavors and colors.

      February 15, 2015
  37. These look wonderful Suzanne!

    February 14, 2015
  38. These tartlets look amazing! Love the blood orange and Nutella! So good. x

    February 15, 2015
  39. They do look delicious, Suzanne! I know what you mean about losing the beautiful colour of the juice, but I am sure the taste will make it all the better! It sounds such a great combination and I will have to look into your curd recipe – it sounds perfect!

    February 15, 2015
    • You can imagine how disappointed I was at the color change. I had hoped for a lovely light pink instead I got beige, I decided against food color tt’s better au natural although not too attractive. It was however delicious, really great with the bright orange flavor and the little bit of nutella. Thanks so much Ginger.

      February 15, 2015
  40. These looks so delicious and pretty! I love the combination of flavors, perfect! ❤

    February 15, 2015
  41. These sound wonderful! What a special dessert!

    February 15, 2015
  42. Wow! Very nice!

    February 15, 2015
  43. I like the idea of freezing the juice to preserve for later use. The colour from those blood oranges is incredible. The tarts sound delicious, anything that has Nutella included in it is bound to be good.

    February 15, 2015
    • Thank you, that color is natural, untouched not embellished. It’s amazing. Thank you so much.

      February 15, 2015
  44. Ahhh! THE tart. 🙂 I would have never thought to combine these flavors, but clearly they sing together! Well-done. Chocolate, citrus, hazelnuts, cream… a perfectly baked crust… you really can’t go wrong there.

    February 15, 2015
    • Yes here is the tart, it’s is really delicious, the only disappointment is the color of the curd, to go from that beautiful vibrant blood orange color to beige was a let down but the flavor is amazing. Thanks Shanna.

      February 15, 2015
      • I wonder if a touch of beet or pomegranate would naturally enhance the color? Not that I noticed- looks professional and impressive.

        February 15, 2015
      • I think it would have taken too much of the beet or pom juice and would thin the curd but thats a thought, it could be reduced and thickened hmmm never thought of that, I think the pom would add a lovely flavor also. Great idea.

        February 15, 2015
  45. Suzanne–so inventive!! I love the chocolate touch at the bottom of all that citrusy flavor– and they are so pretty. It’s one of those posts that you wish you’d find these very tarts on your kitchen counter right now! thanks.

    February 15, 2015
    • Thanks so much Rhonda, I often think the same thing when I see so many of your posts.

      February 16, 2015
  46. The combination of chocolate and orange sounds so divine and these look beautiful!! They are a perfect way to celebrate any special occasion, especially Valentine’s Day! 🙂

    February 15, 2015
  47. Matt #

    Oh I wish someone had of cooked these for me on Valentines day! They look amazing Suzanne! 😀

    February 16, 2015
  48. A few days ago, I was thinking, how cool would it be to invent a blood orange curd & serve with home-made scones? Now, you beat me to it! That curd looks lovely & lovely appetizing too! xxx

    You served it well with these beautiful tartlets! Rich & fabulous even! xxx

    February 16, 2015
    • Thanks Sophia, it would be fantastic on scones, was thinking scones with cranberry would be delicious with the orange curd.

      February 16, 2015
      • ooh yes! 🙂 x

        February 16, 2015
  49. Sounds like a delicious combination of flavors, Suzanne. That blood orange juice is a gorgeous color! Your pastry skills are really shining lately…this is another beautiful creation from your kitchen. 🙂

    February 17, 2015
  50. I love blood oranges! This dessert is simply stunning! Amazing combination of flavors as usual 🙂

    February 17, 2015
  51. Hi Suzanne, I am catching up and these tarts are cute and incredible, love the curd!

    February 17, 2015
  52. Liz #

    You’ve outdone yourself here, Suzanne. Gorgeous citrus curd–so creative. And the nutella addition–crazy good. Reminds me of something a friend saw on facebook–lettering that said, “I can’t make everyone happy. I’m not Nutella.” haha 😀

    February 17, 2015
    • Thanks Liz, LOL, nutella makes me happy for sure. It’s dangerous around here, I sneak a spoonful every chance I get!!

      February 18, 2015
  53. Wow Suzanne, those tarts are beautiful and a layer of Nutella, wow! Those colors of the blood orange are like an abstract art painting…just beautiful. I love how creative you are. Everything is always so perfect and professional.

    February 18, 2015
    • Thank you so much Brandi, how sweet you are thank you for the encouraging words.

      February 18, 2015
  54. Suzanne, what an awesome pairing of flavors!

    February 21, 2015
  55. Looks delicious 🙂

    February 23, 2015
  56. I could eat everything!!!! 😀 These look so good, Suzanne.

    February 25, 2015
  57. Oh my gosh, look so yummy!!!

    February 27, 2015

Trackbacks & Pingbacks

  1. Fiesta Friday #55 | The Novice Gardener
  2. Russian red blini (pancakes) | milkandbun
  3. Dessert And Wine A Valentines Day Tasting And Guest Pairing From Anatoli@ Talk A Vino! | apuginthekitchen

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