Best 3 Blood Orange Curd Recipes

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Indulge in a delightful culinary journey with our exquisite collection of blood orange curd recipes. These vibrant and tangy creations are a symphony of flavors, perfect for adding a touch of sophistication to your breakfast, brunch, or dessert menu. Discover the classic Blood Orange Curd, a luscious spread that captures the essence of this unique citrus fruit. For a delightful twist, try the Blood Orange and Rose Curd, where the floral notes of rose petals elevate the citrusy zing. If you prefer a creamy and indulgent treat, the Blood Orange Curd Cheesecake is an absolute must-try. And for a refreshing and tangy twist, the Blood Orange Curd Tartlets offer a perfect balance of sweetness and acidity. Each recipe is carefully crafted to highlight the vibrant flavors of blood oranges, ensuring an unforgettable culinary experience.

Here are our top 3 tried and tested recipes!

BLOOD-ORANGE CURD



Blood-Orange Curd image

This citrus curd is a component of the pastry chef Claudia Fleming's meringue-topped blood-orange curd cake, but you could make it on its own for a festive spread for layer or pound cakes or scones. The curd will keep, refrigerated, for a few days.

Provided by Melissa Clark

Categories     jams, jellies and preserves

Time 20m

Yield 3/4 cup

Number Of Ingredients 7

3 large eggs
3 egg yolks (reserve whites for meringue; see recipe)
1/3 cup plus 1 tablespoon sugar
1/4 cup blood-orange juice
1/4 cup fresh lemon juice
1 tablespoon finely grated blood-orange zest
1 stick unsalted butter, softened and cut in bits

Steps:

  • Bring a pot of water to a simmer. In a large stainless-steel mixing bowl, whisk together eggs, yolks and sugar. Whisk in orange and lemon juice and orange zest. Place bowl over simmering water, and cook curd, stirring, until it has the consistency of homemade mayonnaise. Remove from heat.
  • Whisk in butter. Strain curd through a fine mesh sieve. Chill at least 2 hours before using. Curd can be made up to 3 days in advance.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 15 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 31 milligrams, Sugar 11 grams, TransFat 0 grams

BLOOD ORANGE CURD



Blood Orange Curd image

This is an awesome recipe to enjoy blood oranges during their short season! Use the curd with anything from puff pastry to yogurt or as a donut filling!

Provided by Diana71

Categories     Desserts     Fillings     Fruit Fillings

Time 40m

Yield 16

Number Of Ingredients 5

1 pound blood oranges
1 cup sugar
3 eggs, whisked
1 dash salt
½ cup butter

Steps:

  • Zest 2 blood oranges and set aside. Juice enough blood oranges to make 3/4 cup juice after straining out pulp and seeds.
  • Whisk blood orange juice, sugar, eggs, and salt together in a medium-sized pot. Warm slowly over low heat. Add butter and reserved zest. Cook, stirring constantly, until curd has thickened, 15 to 20 minutes.
  • Pour curd into a bowl and cool on the counter for 15 minutes. Place a sheet of plastic wrap directly on top of curd and refrigerate until ready to use.

Nutrition Facts : Calories 124.4 calories, Carbohydrate 15.9 g, Cholesterol 45.9 mg, Fat 6.6 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 3.9 g, Sodium 76.6 mg, Sugar 12.6 g

CHOCOLATE AND BLOOD ORANGE CURD TARTS



Chocolate and Blood Orange Curd Tarts image

A delicious dessert with a decadent chocolate and blood orange curd filling

Provided by Marilena Leavitt

Categories     Dessert     Dessert Spread

Time 1h45m

Yield 4

Number Of Ingredients 13

1 --- sheet of all-butter puff pastry, (like, Fillo Factory), 9"x 9", defrosted
6 oz. bittersweet chocolate, roughly chopped
4 oz. cold butter (1 stick)
3 TBSP. sugar
1 lrg. egg
2 lrg. egg yolks
¾ cup blood orange curd (see separate recipe)
1 TBSP. finely grated orange zest (use unwaxed oranges if possible)
1 cup freshly squeezed blood orange juice
2 large eggs, (as fresh as possible)
2 egg yolks
¾ cup sugar
6 TBSP. (3oz) unsalted butter, cold, cut into small cubes

Steps:

  • Open the puff pastry package, take out one piece, and return the second piece to the refrigerator. Place the puff pastry on a lightly floured surface, unroll it, and sprinkle it with some more flour. Lightly roll it out into a 12" square. From this, cut out four circles; each about 6" in diameter. Lift each circle and carefully line four, 4½" mini tart pans. Prick the bottom of the puff pastry all over with a fork. Place the tart pans on a sheet pan and refrigerate for at least 30 minutes.
  • Preheat the oven to 400º F.
  • While the crust is cooling, melt the chocolate and the butter over a double boiler. Cool slightly. In a separate bowl, beat together the egg, the egg yolks, and the sugar, then whisk them into the chocolate mixture until velvety smooth.
  • Remove the tart pans from the refrigerator. Line the tart shells with square pieces of parchment paper, add some ceramic weights, and blind bake them for about 10 minutes. If you don't have ceramic pie weights, use some dry beans. Remove from the oven and fill the crusts two-thirds of the way up with the chocolate mixture (you will have some chocolate mixture left over, which can be frozen for another day). Bake them for another 4-5 minutes. Remove from the oven and cool on a rack. Once completely cooled, spread the orange curd over the chocolate in as thick a layer as desired and serve!
  • Simmer the orange juice in a small saucepan until it is reduced to ½ cup (this will intensify the flavor). Remove from the heat, stir in the orange zest and set aside to cool slightly.
  • In the bottom pot of a double boiler, put about an inch of water over medium-low heat and bring to a simmer.
  • In the top pot--and off the heat--whisk together the eggs, the egg yolks, and the sugar until the mixture is smooth. Then whisk in the reduced orange juice with the zest. Now place the top pot with the mixture over the bottom pot with the simmering water. The top should fit snugly and should not touch the water. Whisking constantly, cook the egg and orange mixture until the curd has thickened and it has reached a temperature of about 174°F. The curd should have the consistency of mayonnaise. This step will take about 12 minutes, although it might take longer depending on the size of the pot and the intensity of the heat.
  • Remove the bowl from heat and stir in the butter, a few cubes at a time, until it is melted (the butter will stop the cooking and will make the curd smooth and velvety).
  • If you prefer to leave the orange zest out of the final product, you can strain the orange curd through a fine sieve into a jar for storage. Chill the curd for at least 2 hours before using.

Tips:

  • Use ripe blood oranges. The riper the oranges, the more flavorful the curd will be.
  • Zest the oranges before juicing them. This will help to release the oils in the zest, which will add flavor to the curd.
  • Strain the curd before refrigerating it. This will help to remove any lumps.
  • Use a food processor or blender to make the curd. This will help to create a smooth and creamy texture.
  • Be patient. It takes time for the curd to thicken. Do not rush the process or you will end up with a runny curd.

Conclusion:

Blood orange curd is a delicious and versatile spread that can be used in a variety of ways. It can be spread on toast, used as a filling for cakes and pies, or even added to yogurt. It is a great way to use up blood oranges when they are in season.

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