Rosemary Blood Orange Tart

Start to finish: 5 hours 30 minutes
Impresses: 8

Ingredients

1 cup blood orange juice
2 sprigs rosemary
1 raw pie crust
6 ounces sweetened condensed milk
1 egg, separated
1 cup heavy whipping cream
1 orange, zested
1 tablespoon sugar

Method

Heat oven to 325 F.

Bring blood orange juice and rosemary to a boil in a small pot. Reduce to simmer for 3–5 minutes, or until mixture has reduced by about a third. Set aside to cool.

Unroll pie crust into a springform pan and press into the bottom and along the sides. Trim the sides at 1-inch height.

Poke the bottom of the crust with a fork and bake 10 minutes.

Remove and let cool completely.

Remove rosemary from orange juice and add ½ cup of the mixture to a medium-sized bowl. Store the remaining mixture in the fridge (see page 76 for how to use it up). Add sweetened condensed milk and egg yolks and whisk to combine.

Using a handheld mixer, beat egg white until stiff peaks form. Fold into the orange mixture.

Pour the mixture into the pre-baked crust.

Bake 25 minutes or just until filling is set.

To make the whipped cream, beat together heavy cream, orange zest and sugar until soft peaks form.

Let tart cool in the refrigerator for at least four hours before topping with whipped cream to serve.