Have you ever tried blood oranges? I’ve been seeing lots of incredible recipes using them, and I was getting really curious. Today my friend Stephanie from Sustaining the Powers and I challenged each other to create a recipe using blood oranges. My creation? These gorgeous Blood Orange Custard Tarts.
Typically I’m not much of an orange fan. I have taught myself to like orange juice, but I never really eat an orange plain or go for an orange dessert. But I had a feeling blood oranges would be different. And boy, was I right!
The package said that blood oranges have a rich orange taste with hints of berry. They are a strikingly bright red and are super juicy. And I might be becoming addicted to them…
Blood oranges definitely win the award for “Most Photogenic Food.” I loved cutting them open to see the bright red color. I couldn’t get enough pictures of them!
You’ll definitely want to buy an entire bag of these beauties. They make a great snack or addition to your packed lunch. I was glad to be able to enjoy them for the rest of the week.
I’ve heard that blood oranges can be hard to come by at most grocery stores. I was able to find this package of Lil’ Snappers that are designed for kids at Wal-mart. They were the perfect size for the tarts, though! I’ve also heard that Whole Foods generally carries them.
I know, I know, I cheated a bit with the phyllo shells! I’ve been wanting to try them forever, though, so I decided to give them a try with this recipe. The only problem was that a lot of them had holes and the custard leaked out! I resolved this problem by placing them in mini cupcake liners.
- 3-4 small Blood Oranges
- 2 boxes, 15 count each Mini Phyllo Shells
- 1/3 cup water
- 1/3 cup sugar
- 2 eggs
- 1/2 cup milk
- 1/4 teaspoon vanilla
- 1/4 teaspoon salt
- Preheat oven to 350 F.
- Heat water on stovetop until boiling. Dissolve sugar in water and take off heat. Add milk, salt, vanilla and eggs and whisk gently until incorporated.
- Strain mixture twice. Set aside.
- Peel and slice the blood oranges. Set aside.
- Take the phyllo dough shells out of the package. Place each shell into a mini cupcake liner and place them in a baking sheet keeping them close together. As they bake, the sides tend to spread and the custard spills out if you don't do this.
- Use a tablespoon to pour the custard into the shells. Add a blood orange slice to each tart.
- Bake for 20-25 minutes or until custard is browned. Serve immediately! The custards will get soggy if you let them sit too long or put them in the refrigerator.
Stephanie of Sustaining the Powers created this delicious Blood Orange Chicken recipe, which is a simplified version of Chicken L’Orange. Isn’t it a gorgeous dish? I am so excited to try it!
Join in the Challenge!
Do you have a blood orange recipe? Or just an orange recipe that could easily be adapted? We would love to see it! Join in the challenge and link up below. The link up will remain open for an entire week, so you have time to create a recipe if you would like.
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Next Month’s Challenge!
Stephanie and I had so much fun working together for this challenge, so we decided to do it on a monthly basis. The best part is, you get to join in the fun! Every third week of each month we will host a link up on our blogs where you can share your recipe featuring our challenge ingredient or cooking technique.
Next month’s challenge is…. Chia Seeds! Try to think outside the box and come up with a new way to use chia seeds in a recipe.
Start brainstorming a creative way to use our challenge ingredient. Anytime during the third week of April, share your recipe in a post on your blog. Then come by A Savory Feast or Sustaining the Powers to link up your post and see what everyone else created.