Blood Orange Curd Tart

by Erin

This tangy and sweet blood orange curd tart had a nutty almond crust and is best served with a generous portion of tangy crème fraiche whipped cream on top.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the week’s recipes. All opinions are mine alone.

Candied Blood Orange Curd Tart.

Jump to recipe

It’s the final day of #SpringSweetsWeek 2024 hosted by Heather from Hezzi-D’s Recipe Box! Regardless of whether the weather near you is actually presenting as spring, we are celebrating the official start of spring according to the calendar with plenty of spring sweets and a fun giveaway thanks to our #SpringSweetsWeek sponsors: Melissa’s ProduceTaylor and Colledge, and Selefina Spices.

Find out more about the three amazing prizes HERE before entering using the Rafflecopter at the end of this post.

Blood Orange Curd Tart with Almond Crust.

Not to dissuade you from trying the lavender lemon creme brulee or green tea matcha cookies I shared this week, but I think this blood orange curd tart is the big winner of #SpringSweetsWeek. The recipe is definitely more involved than the other two, but good grief does it pay off.

Between the nutty almond crust, the zesty but sweet blood orange curd, and the tangy crème fraiche whipped cream on top, every component has its place and together this blood orange curd tart is better than the sum of its parts. But if we are being honest here, I served my slice of blood orange curd tart with a much larger helping of crème fraiche whipped cream on top than these photos show. But I didn’t want to hide that beautiful blood orange color from the world!

Slice of Blood Orange Curd Tart.
Friday #SpringSweetsWeek Recipes

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

Blood Orange Curd Tart.

Candied Blood Orange Curd Tart.


Yield: 10 Servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat



  • 1/2 cup blanched almond flour/meal
  • 1/2 cup all-purpose flour
  • 1/2 cup oat flour
  • 2 Tbsp tapioca flour
  • 1/4 cup granulated sugar
  • 1/2 tsp salt
  • 6 Tbsp cold, unsalted butter, cut into cubes
  • 1 tsp Taylor & College vanilla bean paste



  • 1/2 cup crème fraiche
  • 1/2 cup cold heavy whipping cream
  • 2 tsp granulated sugar
  • Candied blood oranges or more zest, for decoration


  1. Move the oven rack to the center of the oven and preheat to 350ºF.
  2. Make the crust: In the bowl of a food processor* add the flours with the tapioca starch, sugar, and salt. Pulse to combine. Scatter the butter pieces over the top and drizzle with vanilla. Pulse until the dough clumps and the butter is fully incorporated, 20-30 seconds**. Add drops of cold water if needed to help it come together.
  3. Coat a 4 x 14-inch tart pan with a removable bottom*** with nonstick cooking spray. Transfer dough into the pan and press the dough evenly into the bottom and up the sides of the pan.
  4. Place tart pan directly on oven rack and bake until the top edges of the crust are just barely starting to turn golden, 15-20 minutes, rotating pan halfway through baking. Remove and allow to cool on a wire rack. Lower the oven temperature to 325ºF.
  5. Make the filling: Place the butter and blood orange zest in a heatproof bowl, then set a mesh strainer over the bowl; set aside.
  6. In a medium saucepan, whisk together the sugar, salt, eggs, and egg yolks. While continuing to whisk, gradually pour in the blood orange juice and lemon juice until combined. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly and reaches 160-165ºF on an instant-read thermometer, 5-10 minutes. Immediately pour the curd through the prepared mesh strainer and into the bowl of butter. Whisk to combine then pour into the cooled crust.
  7. Bake the tart at 325ºF until the the center wobbles like firm gelatin when gently shaken, 20-30 minutes. Remove and let cool to room temperature on a wire rack for about an hour, then chill until firm, 3-4 hours or overnight.
  8. Make the topping: When ready to serve, in a medium bowl, whip together the crème fraiche and heavy cream until it form soft peaks. Add the sugar and whip further until it forms firm peaks. Serve with whipped crème fraiche on top.


*Can also use a hand mixer or stand mixer fitted with the paddle attachment. **If using a stand mixer, run on medium-low until the dough comes together, 3–5 minutes. ***You can also use a 9-inch round tart pan.

Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted from The Bojon Gourmet and Bakes by Brown Sugar.

a Rafflecopter giveaway

Thank you #SpringSweetsWeek Sponsors: Selefina Spices, Melissa’s Produce, and Taylor and Colledge for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, X or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

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