Blood orange tart with cardamom cream
Blood oranges are encased in a buttery pastry with hazelnut frangipane and then served with cardamom cream – this is utter dessert heaven.
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Ingredients
- 4 large or 6 small blood oranges
- 200g plain flour, plus extra to dust
- 100g unsalted butter, diced
- 100g caster sugar
- 1 medium free-range egg, separated
- 1-2 tbsp iced water
- 50g ground hazelnuts
- 50g unsalted butter, softened
- 2 blood oranges
- 2 tbsp maple syrup or honey
- 200ml double cream
- 1-2 cardamom pods, seeds removed and ground to a powder in a pestle and mortar
- 1 tbsp icing sugar
- You’ll also need…
- Large baking sheet lined with compostable baking paper; food processor; electric mixer
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