These mini-tart shells are made in a cupcake pan from Biscoff cookie dough, then filled with a tart blood orange curd. Sunny citrus plays beautifully against buttery Biscoff!

Blood Orange Tarts with Biscoff Cookie Crust

**This post originally appeared on my other blog, YinMomYangMom.com**

Y’all may remember, as per my Pavlova post, that we are currently experiencing a “bumper crop” of egg yolks at the YinMom YangMom Allie house…

So, I have been pondering possible egg yolk uses over the last several days.

Then, my husband returned from Produce Junction with half a dozen gloriously vibrant blood oranges…

Blood Orange Tarts with Biscoff Cookie Crust

…and I remembered this gorgeous post I had seen on White On Rice Couple!

He was really hoping for a blood orange creme brulee, and I could just picture what he was envisioning!  But a brief google search had me second guessing whether it could really work…?  Anyone out there ever tried?  None of the recipes I found utilized the juice, and not utilizing that would just be a crying shame.

So, curd it would have to be.

Then I remembered the cutest pin, and you’ve all heard me rhapsodize about my favorite Biscoff cookie recipe!

And so, these mini-tarts were born, out of inspiration by no less than three of my favorite sources.

Blood Orange Tarts with Biscoff Cookie Crust

First, the Biscoff cookie crust is mixed, rolled, and cut.

Blood Orange Tarts with Biscoff Cookie Crust

And then pressed into the bottom wells of a muffin tin with a floured glass.  The mini-tart shells are pricked with a fork, so they don’t bubble up, and partially baked.

Then, the blood orange curd comes together.  Cornstarch and sugar are whisked together, then eggs go in, along with the orange zest and copious amounts of blood orange juice…

Blood Orange Tarts with Biscoff Cookie Crust

It’s cooked over a water bath until thickened; cold butter is whisked in, and the whole business is strained into a glass measuring cup so it can be poured into the Biscoff-cookie tart shells…

Blood Orange Tarts with Biscoff Cookie Crust

…and baked ’til set.

Blood Orange Tarts with Biscoff Cookie Crust

I gave them a little flurry of powdered sugar to dress them up.

The sweetly tart curd plays so nicely against the toasty-caramelly Biscoff!  And the silky citrus curd contrasts beautifully with that crumbly-tender cookie crust!

Blood Orange Tarts with Biscoff Cookie Crust

These little tarts are perfect for nibbling alongside a cup of tea…

Blood Orange Tarts with Biscoff Cookie Crust

Make them for your next gathering!  They will not disappoint!

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Blood Orange Tarts with Biscoff Cookie Crust
5 stars (2 ratings)

Blood Orange Tarts with Biscoff Cookie Crust

Servings: 24 (2 dozen) tarts
Prep Time: 40 minutes
Cook Time: 23 minutes
Total Time: 1 hour 3 minutes
These mini-tart shells are made in a cupcake pan from Biscoff cookie dough, then filled with a tart blood orange curd. Sunny citrus plays beautifully against buttery Biscoff!

Ingredients

For the Biscoff Cookie Crust

For the Blood Orange Curd

  • 1/3 cup (66.67 g) granulated sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon kosher salt
  • 3 eggs, (large)
  • 1 egg yolk, (large)
  • 1/2 cup (118.29 ml) blood orange juice, (juice of 4 blood oranges)
  • 1/4 cup (59.15 g) blood orange zest, (zest of 2 blood oranges)
  • 4 tablespoons (59.15 g) unsalted butter, (1/2 stick) cold, cubed

Instructions
 

Prepare the Biscoff cookie crusts:

  • Cream the first three cookie crust ingredients in the bowl of an electric mixer.
  • Add the egg and the salt.
  • Mix in the flour and cornstarch until incorporated.
  • Roll to ⅛" thickness, between two sheets of parchment paper.
  • Cut rounds with a cookie cutter and press into the wells of a muffin tin.
  • Prick with the tines of a fork, and bake in a 375 degree oven, for 5 minutes.

Prepare the Blood Orange Curd:

  • In a glass or metal bowl, whisk the sugar, cornstarch, and salt together to combine.
  • Add the eggs, yolks, juice, and zest.
  • Place the bowl over a pot of simmering water, and whisk, continuously, until mixture thickens and becomes opaque.
  • Remove from heat, and whisk in the butter, a tablespoon at a time.
  • Pour the mixture through a fine mesh strainer, into a spouted glass measure, and fill the partially baked tart shells.
  • Bake the tarts for 8 minutes, or until set, at 350 degrees.

Notes

*Note: You may have extra cookie dough, so you can make cookies too!
Calories: 179kcal, Carbohydrates: 23g, Protein: 3g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 51mg, Sodium: 135mg, Potassium: 46mg, Fiber: 1g, Sugar: 12g, Vitamin A: 248IU, Vitamin C: 6mg, Calcium: 19mg, Iron: 1mg
Cuisine: American
Course: Dessert, Snack
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.

Author

  • Allie

    Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

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