I absolutely adore the beautiful color of the blood oranges, I wanted to make a tart that celebrated that beauty. I decided that white chocolate ganache was the perfect way to offset candied blood orange slices. The ganache is made using concentrated blood orange juice in place of the cream which gives it a lovely pink color and a subtle orange flavor. The slight bitterness of the candied orange complements the sweetness of the ganache and makes for a perfect late winter tart. I use Mark Bittman's sweet tart crust for the tarts, but any sweet tart crust will work.
—Couldn't Be Parve
Roll out the crust to 1/4 inch thick. Cut out 6 inch circles of dough and gently ease each one into a 4 inch tart pan. Trim excess dough and re-roll scraps to line remaining pans. (There may be a little leftover dough. Save it for another use, like making a homemade poptart) Place the tart crusts in the freezer and chill for 30 minutes.
Prick the crusts all over with a fork. Line each tart pan with foil and add pie weights. Place all of the tart pans on a cookie sheet and place in the oven. Bake for 8 minutes.
Remove the foil and bake for an additional 12-15 minutes, or until a deep golden brown. Remove from the oven and cool completely
For the Ganache:
Place the blood orange juice in a small sauce pan and boil until it is reduced to ½ cup.
While the juice is reducing place the white chocolate in a heatproof bowl set over a pan of simmering water. Melt the chocolate, stirring often, until it is almost melted but not quite. There should still be a few chunks of chocolate left unmelted when it is removed the heat.
Pour the hot juice over the white chocolate and blend it with an immersion blender until smooth and completely mixed. Add the butter and blend until fully incorporated. Pour ganache into tart shells. Refrigerate until set, at least two hours.
Select the six prettiest candied blood orange rounds. Remove tarts from the refrigerator and top each one with a candied blood orange round.
Candied blood orange rounds
Slice the oranges into 1/4 inch rounds.
Bring the water and sugar to a boil in a large skillet. Add the orange slices and reduce the heat to medium. Boil gently for 5 minutes, then reduce the heat to low.
Simmer the orange slices until the peels are translucent and the syrup thickens. Let cool for 10 minutes in the syrup.
Transfer the orange slices to a metal cooling rack and let dry for at least 1 hour.
Choose the six prettiest slices for use in the tarts.