Branch & Vines Blood Orange Olive Oil Tart

Make a 9-inch tart

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 (keep it blood orange if available)
• 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 cubes
• 2 tbsp Branch & Vines Blood Orange Olive Oil

Direction

Position a rack in the center of the oven while preheating it at 350°. Have an ungreased 9-inch tart pan ready. Mix the graham cracker crumbs with sugar and a fork in a medium bowl until it blends well. Drizzle the melted butter over the crumbs and mix until evenly moistened. Use your hands to spread the crumbs in the tart pan so that they cover the bottom and sides. Use your fingers to pinch and press some of the crumbs around the inside edge of the pan to cover the sides evenly, and create a wall of about 1/4 inches thick.

Make sure to redistribute the remaining crumbs evenly over the pan bottom and press firmly to make a compact layer. Bake the crust for around 10 minutes. Set the baked crust on a rack and let it cool down for a while. The crust can be made up to a day ahead, and stored at room temperature, wrapped well in plastic. Grate enough zest from the oranges to measure 1 tbsp, then squeeze 3/4 cup of orange juice. Whisk together zest and juice, sugar, whole eggs, and yolks in a medium saucepan while bringing to a boil over medium heat. Make sure to whisk it constantly. Boil, and whisk for 2 minutes. Remove from the heat, and whisk in butter and olive oil until it gets smoother. Pour orange curd into a cooled tart shell, and chill until set, at least 2 hours. Garnish well with fresh oranges and mint leaves.