Ingredients

  • For the blood orange sauce:
  • 450g blood oranges
  • 50g sugar
  • 1-1/2 teaspoons corn flour
  • ½ teaspoon vanilla extract
  • For the shortbread crusts:
  • 170g room temperature KERRYGOLD® IRISH CREAMERY BUTTER 454g
  • 190g caster sugar
  • 190g plain flour
  • ¼ teaspoon cinnamon
  • For the cheesecake filling:
  • 155g white chocolate, chopped
  • 225g cream cheese
  • 225g vanilla extract
  • 225g double cream
  • 60g chopped toasted walnuts, if desired
Print recipe

Directions

To prepare the blood orange jam:

  1. Peel, slice and seed the blood oranges, being sure to remove as much of the pith (white skin on fruit) as possible, as this will cause the jam to taste bitter.
  2. Puree the fruit in a blender or fruit processor until a pulpy juice forms.
  3. Pour the juice into a saucepan and whisk in the sugar, corn flour, and vanilla. Turn the heat to medium and bring to boil, stirring occasionally. Allow to boil, stirring frequently, for 1-2 minutes until thickened slightly. Turn off the heat, skim the bubbles off the top and place in a heat-safe container to chill in the fridge to at least room temp.

To prepare the crusts:

  1. Preheat the oven to 175c.
  2. Cream the butter in a medium-sized mixing bowl until smooth. Add the sugar, cinnamon, and flour and stir on low until a crumbly mixture forms. When you press it between your fingers it should pack like wet sand.
  3. Divide the mixture between tart pans with removable bottoms and press into the sides and bottom of the pan in an even layer. (Tip: press into the sides first and then smooth the remaining dough into the bottom).
  4. Place the tart pans on a rimmed baking sheet and place in the oven to pan until firm, about 13-15 minutes. Remove from oven to cool completely.

To prepare the tarts:

  1. Combine the white chocolate and cream cheese in a microwave-safe mixing bowl and microwave in 25 second intervals, stirring regularly afterwards. This allows the white chocolate to melt gently. Continue this process until the clumps of white chocolate combine smoothly with the softened cream cheese.
  2. In a separate bowl, combine the vanilla and heavy whipping cream and whip until medium peaks form. Fold about half of the whipped cream into the cream cheese mixture and then fold the remaining whipped cream in until smooth. Be careful to not overwork it.
  3. Fill the cooled tart dishes with some of the cream cheese mixture, about 2/3 of the way full, alternating with some of the blood orange jam. I use about 2 tablespoons of sauce in each tart pan.
  4. Once the tart pans are filled, use a toothpick to gently swirl the two mixtures together. If you ended up with a big glob of cream cheese on top you can drop a few rounds of sauce on top to make pretty swirls.
  5. Place the finished tarts in the fridge to set up. Prior to eating, pull the tarts out of the fridge, pop the tarts out of the pan, and allow to rest at room temp for about 15-20 minutes to allow the crust to soften slightly. Top with toasted walnuts, if desired.

explore our

Similar Recipes

Baking

Cheat Chocolate Fudge

Line a 7 inch tin or Tupperware with cling film. Set aside....

Breakfast

Granola and Banana Breakfast Bars

Preheat the oven to 180c and line a baking tray wi...

Desserts

Eton Mess No Bake Cheesecake

Eton Mess has long been a family favourite when it comes to desserts. Try our...

Main courses

WARM FLATBREAD WITH BACON AND CABBAGE

Simmer the ham hocks for 2.5 to 3 hours until falling off the bone....

Serves 6
Baking

Bacon and Cheddar Scones

First, fry th...

Baking with Kids

Mummy Gingerbread

This recipe by Shane Smith makes 12. In a mixing bowl, cream...

Baking with Kids

Peek A Boo Cookies

This recipe by Shane Smith makes 12 cookie sandwiches. Prehea...

see more