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blood orange tart with meringue on a wood platter with oranges around it

Blood Orange Tart with Meringue

Tara Kringlen
This vibrant blood orange tart with meringue is a refreshing change from the indulgence of rich desserts. A light citrus blood orange curd with a stunning color sits atop a sweetly cinnamon spice graham cracker crust. Top the blood orange tart with billowing meringue dollops to round out this sophisticated dessert.
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Prep Time 30 mins
Cook Time 20 mins
Chilling Time 2 hrs
Total Time 2 hrs 50 mins
Course Dessert
Cuisine American
Servings 10 slices
Calories 328 kcal


Graham Cracker Crust

  • 1 ½ cups graham cracker crumbs about 14 full sheets
  • ¼ cup brown sugar packed
  • 6 tablespoon unsalted butter melted
  • 1 teaspoon cinnamon
  • ½ teaspoon kosher salt

Blood Orange Curd

  • 1 cup blood orange juice about 6-8 blood oranges
  • 2 tablespoon lemon juice
  • ½ cup sugar
  • 3 eggs
  • 5 egg yolks
  • 6 tablespoon unsalted butter cubed


  • 2 egg whites
  • cup granulated sugar
  • 1 teaspoon vanilla
  • ¼ teaspoon salt


Graham Cracker Crust

  • Preheat the oven to 350 degrees.
  • Place graham crackers in a food processor and pulse to crush into fine crumbs. Alternatively, place graham crackers in a zip top bag and crush using a rolling pin or can until fine crumbs remain.
  • To the bowl of the food processor (or add crumbs to a bowl if crushing them in a bag), add brown sugar and melted butter and pulse until combined and the butter is coating all the crumbs.
  • Press graham cracker crumbs, using the bottom of a cup, tightly into the bottom and sides of a 9 inch round tart pan.
  • Bake the crust for 8-10 minutes until it starts to turn golden brown. Remove from the oven and set aside to cool.

Blood Orange Curd

  • Whisk everything but the butter together in a small saucepan.
  • Turn the heat to medium-low, add the butter and stir continuously until the curd begins to thicken and reaches 170 degrees on an instant-read thermometer, about 6 minutes. Don’t worry if you see some curdled eggs in the curd as you will strain the curd next.
  • Strain the curd into a bowl using a fine-mesh strainer and discard any solids.
  • Once the crust is cool, pour the curd into the tart pan and smooth the top. Refrigerate until ready to serve, at least 2 hours. Top with the meringue prior to serving.


  • In a medium bowl set over a pan of about 2 inches of gently boiling water that is not touching the bowl, add egg white and sugar.
  • Constantly whisk the sugar and egg whites for about 4-5 minutes until the sugar has dissolved completely or an instant read thermometer reads 160 degrees.
  • Remove the bowl and place into a stand mixer or use a hand mixer and mix on low speed gradually increasing to medium high speed for 5 minutes (longer if using a hand mixer) until the meringue is thick and glossy.


  • The tart will keep for 1-2 days covered and refrigerated. 


Calories: 328kcal
Keyword blood orange, blood orange curd, orange tart, swiss meringue buttercream
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