Blood Orange Tart

Instructions

• Lightly grease a 9-inch tart pan with a removable bottom.
• Make the crust: Pulse flour, sugar, vanilla, and salt in a food processor a few times to combine. Add cold butter and pulse several more times until mixture is very crumbly and resembles coarse sand.
• Pour mixture into the prepared tart pan; use damp hands to press crumbs together evenly along the bottom and up the sides of the pan to form a crust. Gently prick the bottom of the crust several times with a fork. Freeze crust for 15 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Remove crust from the freezer and place it onto a baking sheet. Line the crust with aluminum foil and fill with dried beans.
• Bake in the preheated oven until crust begins to turn golden brown, 20 to 25 minutes. Remove beans and aluminum foil; continue to bake until the center is set, 5 to 7 minutes more. Remove from the oven and reduce the heat to 325 degrees F (165 degrees C).
• Make the filling: Bring a pot of water to a low simmer.
• While the water is coming to a simmer, whisk sugar, cornstarch, and salt together in a large heat-proof bowl. Whisk in orange juice, eggs, egg yolk, and orange zest until smooth.
• Place the bowl over the pot of simmering water, making sure it does not touch the water. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, 5 to 10 minutes. Remove from the heat and stir in butter, one piece at a time, ensuring each piece melts before adding the next. Pour filling through a fine-mesh sieve into the prepared crust.
• Bake in the preheated oven until custard is set, 15 to 20 minutes. Allow tart to cool to room temperature before removing from pan, about 30 minutes.
• Chill tart for about 3 hours. Top with blood orange slices before serving.