Google Amy's Cooking Adventures: Blood Orange Tartlets
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Monday, March 19, 2012

Blood Orange Tartlets



You know how I mentioned that aversion I have to oranges?  Yeah, me too.  Despite my aversion, I just couldn’t get over how pretty a sliced blood orange looks.  And when I found them at SuperTarget I figured it was just meant to be, and bought one on a whim.

Can I tell you how pleasantly surprised I was with blood oranges?   While admittedly a bit disconcerting to cut into (thus blood orange, duh), they are much sweeter than regular oranges and I actually enjoyed eating a wedge!  The rest of the orange was used for these delicious citrusy tartlets!



Recipe Notes:
*There was a small amount of filling leftover after making the tartlets.  I suggest baking the excess filling in a small oven safe bowl…unless you just eat it before baking (not that I did that or anything)
*Instead of spooning the mixture into the cups, I used my pancake pen to keep things a little neater.

Blood Orange Tartlets

1 tube refrigerated crescent rolls
1 (8 oz) package cream cheese, softened
¼ cup sour cream
½ tsp vanilla extract
1/3 cup sugar
1 ½ tbsp blood orange juice, freshly squeezed
1 tsp blood orange zest
1 egg, preferably room temperature


Preheat the oven to 350 degrees F and spray a 24 cup mini muffin tin with non stick spray.

Unroll the tube of crescent rolls and tear into four rectangles, pressing together the diagonal perforations.  Flatten each rectangle with a rolling pin.  Cut each rectangle into six sections with a sharp knife.  Press one small square into each cup of the muffin tin.  Set aside.

In a medium sized bowl, stir together the remaining ingredients until well combined.  Spoon the mixture into each roll lined cup; filling just over ¾ of the way full.  Add a drop or two of blood orange juice to the top of each, if desired.  Bake for 10-15 minutes in the preheated oven or until the cheesecake is set, but not cracked, and the crust is lightly browned.

Move to a wire rack and cool completely.  Refrigerate in a sealed container for 1 hour prior to serving.  Garnish with additional zest or a wedge of blood orange.  Refrigerate any leftovers up to 5 days.

Makes: 24 tartlets




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