Chef Jamie’s Blood Orange Meringue tarts are deliciously elegant, with the unmistakably sultry sweetness of fresh Blood Orange juice and our exceptionally pure Blood Orange Citrus Syrup.
2 pkgs mini phyllo dough shells (30each)
2 cups blood orange juice
4 each blood oranges, zested
1 cup sugar
½ cup Round Pond Blood Orange Citrus Syrup
6 each egg yolks
¼ cup lemon juice
¼ tsp salt
8 Tbsp butter
4 each egg whites
¼ tsp cream of tartar
1 cup sugar
Place blood orange juice in a saucepan and reduce by half over medium heat. Once reduced, let cool.
In a stainless steel mixing bowl, add the zest, egg yolk, blood orange syrup, and sugar and beat until fluffy and lighter in color. Next, add the cooled blood orange juice to the egg yolk mixture along with the lemon juice and salt. Place the bowl over a double boiler and whisk until it is thick enough to coat the back of a spoon (about 170 degrees). Once the correct consistency and temperature are achieved, add butter in small portions and continue to mix. Strain this curd through a fine strainer and chill. When the curd is fully chilled, fill the phyllo cups.
To make the meringue, place the egg whites and cream of tartar into a very clean kitchen-aid mixing bowl and whip using the whisk attachment. Whilst whisking, slowly adds the sugar until incorporated. Continue to whisk until the meringue is at stiff peaks.
When the meringue is finished, place a dollop on each of the tarts. Using a blow torch, torch the top of each tart and then serve. Enjoy!