Blood Orange Tart with Graham Cracker Crust

Crepes with powdered sugar and strawberries

I’m always on the lookout for desserts that are both visually stunning and delicious. This Blood Orange Tart with a Graham Cracker Crust ticks all the boxes. The vibrant color of the blood orange curd paired with the crunchy graham cracker crust makes it a standout at any gathering. Plus, the addition of our Branch & Vines Blood Orange Olive Oil adds a unique depth of flavor that elevates this tart to the next level.

Creating this tart is surprisingly simple, yet it makes an elegant dessert that’s perfect for any occasion. The tartness of the blood oranges combined with the buttery crust creates a perfect balance of flavors. This recipe is a delightful way to celebrate the fresh, bright flavors of citrus season. Let’s dive in and create something beautiful!

Prep time

20 minutes

Cook time

20 min + 2hr chill


2 Servings




Tart Shell

  • 1 1/4 cups finely ground graham crackers
  • 2 tbsp granulated sugar
  • 4 tbsp unsalted butter, melted

Blood Orange Curd

  • 2 large oranges (preferably blood oranges)
  • 3/4 cup granulated sugar
  • 2 tsp cornstarch
  • 2 whole large eggs plus 2 large yolks
  • 1/2 stick unsalted butter, cut into 1/2-inch cubes
  • 2 tbsp Branch & Vines Blood Orange Olive Oil


Step 1

Position a rack in the center of the oven and preheat to 350°F . Have an ungreased 9-inch tart pan ready. In a medium bowl, mix the graham cracker crumbs with sugar until well blended. Drizzle the melted butter over the crumbs and mix until evenly moistened.

Step 2

Use your hands to spread the crumbs in the tart pan, covering the bottom and sides. Pinch and press the crumbs around the inside edge to create a wall about 1/4 inch thick. Redistribute the remaining crumbs evenly over the bottom and press firmly to make a compact layer. Bake the crust for about 10 minutes. Set the baked crust on a rack to cool. The crust can be made up to a day ahead and stored at room temperature, wrapped well in plastic.

Step 3

Grate enough zest from the oranges to measure 1 tbsp, then squeeze 3/4 cup of orange juice. In a medium saucepan, whisk together zest, juice, sugar, whole eggs, and yolks. Bring to a boil over medium heat, whisking constantly. Boil and whisk for 2 minutes. Remove from the heat and whisk in butter and olive oil until smooth.

Step 4

Pour the orange curd into the cooled tart shell and chill until set, at least 2 hours. Garnish with fresh oranges and mint leaves.

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