BLOOD ORANGE EARL GREY TARTS

Blood Orange Earl Grey Tarts: little pâte brisée tart shells filled with earl grey pastry cream and topped with blood orange segments and crushed pistachios.

I am currently reading When Breath Becomes Air by Paul Kalanithi, Modern Romance by Aziz Ansari, and Attachments by Rainbow Rowell.  Three completely different stories, ranging from serious and thought provoking to light-hearted fun romantic comedy.

Over the years I have learned that I can’t just read one book at a time. I get way too wrapped up and involved when I pour all my attention into one story. (Mind you, I tear up when I see Subaru commercials with dogs and those mini stories don’t last for more than 30 seconds!) I need a balance, otherwise, I go haywire (either I’m super mopey or grinning ear to ear).

This need for balance extends to desserts. A scoop of ice cream is great on its own, but it is even better when served on a chocolate dipped waffle cone.

INGREDIENTS
Tart Shell:

• 1/2 cup (110 g) unsalted butter, sliced into tablespoons, room temperature
• 1/4 cup (50 g) granulated sugar
• 1/4 teaspoon (1 g) fine sea salt
• 1/2 teaspoon pure vanilla extract
• 1 large egg yolk
• 1 1/2 cups (190 g) unsifted cake flour

Earl Grey Pastry Cream:

• 2 cups (240 ml) whole milk
• 3 single serving earl grey tea bags, or 6 grams loose earl grey tea
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (28 g) cornstarch
• 3 large egg yolks
• 2 Tablespoons (28 g) unsalted butter
• pinch of fine sea salt

Toppings:

• 5 small blood oranges, segmented
• 1/3 cup shelled roasted pistachios, roughly chopped

INSTRUCTIONS
Tart Shell:

• In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, sugar, salt, and vanilla on medium speed. Mix until smooth. Scrape down the sides of the bowl as needed to ensure thorough mixing. Add the yolk and continue to mix on medium speed until incorporated. Add all the flour and mix on low speed until the dough is crumbly, about 30-45 seconds.
• Dump mixture onto a clean work surface and press contents together until it forms a cohesive dough. Press dough into a rectangle about 1/2-inch thick. Wrap tightly in plastic wrap and let chill in the fridge for at least 30 minutes up to overnight.
• Preheat oven to 400 degrees F. Place chilled dough on a lightly floured work surface. Divide dough into 6 parts. Working with once piece at a time, roll dough out into an even layer about 1/4-inch thick and about 1/2-inch larger than the 5-inch tart pan. Gently lift dough and position it over the tart pan. Using your fingertips, gently press dough against the sides and bottom of the pan. Use a knife or mini offset spatula to trim the overhang over the edge of the pan. Repeat with remaining pieces. If the dough happens to tear, simply repair the tear by pressing additional dough into the hole.
• Use a fork to dock holes on the bottom of the dough. Bake tart shells in preheated oven for 15-20 minutes until the dough is golden brown throughout. Let the crust cool in pan for 5 minutes before unmolding. Allow crusts to cool to room temperature on wire rack.

Earl Grey Pastry Cream:

• Pour milk into a large heavy bottomed sauce pot. Bring to a simmer and remove from heat. Add tea and cover pot. Allow tea to steep for 30 minutes. Strain and discard tea bags/leaves.
• Line a half-sheet baking pan with plastic wrap, making sure the sides of the pan are covered. Set aside.
• Place tea flavored milk over medium-high heat and bring to a boil. Meanwhile, in a large bowl, whisk together sugar, cornstarch, and egg yolks.
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