For the Blood Orange Sauce
- 500g blood oranges
- 1/4 cup sugar
- 1 1/2 tsp cornstarch
- 1/2 tsp vanilla extract
For the Shortbread Crust
- 3/4 cup salted butter, room temperature
- 1 1/2 cups confectioner's sugar
- 1 1/2 cups all purpose flour
- 1/4 tsp cinnamon
For the Cheesecake Filling
- 155g white chocolate, chopped
- 225g cream cheese
- 1 tsp vanilla extract
- 225ml heavy whipping cream
- 1/2 cup chopped toasted walnuts, if desired
For the Blood Orange JamPeel, slice and deseed the blood oranges being careful to remove as much of the pith (white skin) as possible as this will cause the jam to taste bitter. When done, puree the fruit in a blender or fruit processor until a pulpy juice forms.
Pour the juice into a saucepan and whisk in the sugar, cornstarch, 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 until at least room temperature.
For the CrustsPreheat the oven to 180°C. Cream the butter in a medium-sized mixing bowl until smooth. Add the confectioner's sugar, cinnamon, and flour and stir on low until a crumbly mixture forms. When pressed between the fingers, it should pack like wet sand.
Divide the mixture between the tart pans and press into the sides and bottom of the pan in an even layer. It would be best to use the pans with removable bottoms to avoid damaging the crust when removing them from the oven. Place the tart pans in the love for about 13-15 minutes until firm. Remove from the oven to cool completely.
To Prepare the TartsCombine 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.
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 a cream cheese mixture and then fold the remaining whipped cream in until smooth. Be careful not to overwork it.
Fill the cooled tart dishes with some of the cream cheese mixture, about 2/3 way full alternating with some of the blood orange jam - approximately 2 tablespoons of sauce in each tart pan. Once filled, use a toothpick to gently swirl the two mixtures together. 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 temperature for about 15-20 minutes to allow the crust to soften slightly. Top with toasted walnuts, if desired.
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