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1
Preheat oven to 425 degrees F.
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2
Sift the flour, sugar and salt into a mixing bowl.
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3
Cut the butter into the flour mix till it resembles coarse meal.
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4
Combine the egg yolks, vanilla and water.
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5
Add in to the flour mix.
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6
Bring the dough together with a fork or possibly your hands and shape into a round disk.
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7
Refrigeratefor half an hour.
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8
On a lightly floured surface roll the dough out to about 1/8-inch thick.
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9
Cut circles with a cookie cutter or possibly the top of a glass to match the size of the tart moulds.
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10
Line the moulds with the dough.
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11
Firmly and proportionately press the dough into the moulds.
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12
Chill again for 15 min.
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13
Line tartlets with tin foil and fill with pie weights.
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14
Blind bake dough for 8 to 10 min or possibly till the dough is golden brown.
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15
Remove the foil and weights.
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16
Bake for 5 more min.
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17
Let tartlet shells cold before filling.
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18
Filling:Preheat oven to 375 degrees F.Whisk Large eggs and sugar together.
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19
Mix should be smooth but not foamy.
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20
Add in the blood orange juice, lemon juice and cream.
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21
At this point the mix may seem thin but this is fine.
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22
Strain the filling mix to ensure a smooth texture.
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23
Add in the orange zest to the strained mix and pour into the pre-baked shells.
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24
Bake for 20 to 25 min.
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25
Watch the filling carefully after the 15 minute mark, as it will set quickly.
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26
Be sure to pull the tart out of the oven while there is still a spot of wobbly filling in the center approximately the size of a quarter.
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27
Remove from oven and allow to cold before slicing.
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28
Caramel Topping:Put sugar and water into a heavy bottomed pot and turn heat to medium high.
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29
Gently swirl the pan as the sugar melts.
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30
Don't stir with a spoon.
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31
Cook sugar for 8 to 10 min or possibly till it has reached a golden brown caramel colour.
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32
Pour onto parchment paper and let cold.
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33
Break caramel up into pcs and put into a food processor.
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34
Pulse two to three times or possibly till caramel becomes a fine crumb.
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35
Top cooled tartlets with caramel crumbs.
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36
Brown the caramel on top of the tartlet with a creme brulee torch or possibly under the broiler.
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37
If you like garnish the top of each tart with a thin slice of blood orange.
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38
Can also serve with dark chocolate sauce, raspberry coulis or possibly fresh whipped cream and an elegant sprig of mint.
