Two things about this tart. Number one - do you have any idea how hard it was to find a rectangular tart tin?? This is such an embarrassingly first world problem but I looked in 11 different stores before I found one. On sale with a golden ray of light shining over it.
Secondly, #screwperfection. The pastry for this tart is cringe worthy to say the least and in my panic to find the right tin I didn't leave enough time to remake it when it came out of the oven looking a little worse for wear. I took my photos and as I clicked the healing brush in Photoshop I stopped myself. I decided that if you were coming to my house, I would serve it to you just like this so I'm presenting it here this way friends. Let's embrace the flaws. The world is a rough enough place without us putting any extra pressure on our pastry to be something it's not. It's what inside that counts. And lemme tell you, what's inside is gooooood.
Thirdly (sorry did I say two things?) ombré! JJ is hosting this month's Sweet Adventure's Blog Hop and chose this fun theme. I decided to go with nature's ombré and just let the blood oranges go ahead and do their thing. I brought back my citrus curd for layer one, a super easy vanilla crème pâtissière for a creamy touch in layer two and some fresh segments of blood orange and navel orange (or normal orange) plus some sprigs of thyme to finish it all off.
For the Shortcrust Pastry
2 cups plain flour
115g butter, chopped
1 tbs powdered sugar
About 4 tbs water
1 tsp vinegar
For the Crème Pâtissière
1 cup milk
1/2 cup caster sugar
2 egg yolks
2 tbs plain flour
1/4 vanilla bean, seeds scraped
About 3 blood oranges, segmented
For the pastry, rub butter and the dry ingredients between your fingers until crumbly.
Add vinegar then water 1 tbs at a time while mixing with your hands until it just comes together. It should be able to form a ball without being sticky.
Cover and put into the fridge to rest for at least an hour.
While the pastry is resting, get started on the citrus curd.
Put curd aside to cool down completely and preheat oven to 175℃.
Roll out your pastry dough to about 0.5cm thickness and gently lift into a greased tart tin. Bake blind for about 20 mins followed by another10 mins with the weights removed until golden.
For the crème pat, heat milk and vanilla in a saucepan until little bubbles start to appear on top.
In a bowl, whisk egg yolks and sugar until light then add flour. Mix thoroughly.
Pour 1/3 of the milk into the bowl while whisking rapidly then pour the egg mixture back into the saucepan.
Keep stirring and allow to come to a boil. Once boiling, stir for 30 seconds (it should be getting thick at this time) then remove from the heat and cool.
To assemble tart, spread curd into the bottom of the tart case followed by the crème pat. If your curd or custard is a little runny, you can chill the tart between layers to ensure they don't mix together. Top with segments of blood orange (or any citrus that takes your fancy) and serve chilled.