Blood Orange and Hibiscus Curd Tart with a Gingersnap Crust and Candied Blood Orange slices

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Blood Oranges are in season, and this tart is a must every winter! Blood oranges and hibiscus go really well together, the sour/sweet fruit with the sweet/floral dried hibiscus is a great combination to work with and one that I simply love. I make a mean blood orange and hibiscus curd that can go simply on toast, or sandwiched between cookies, or make a tart using Gingersnap Cookies as the crust!

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Valentine’s Day is around the corner, and although we do not celebrate it cause I feel it’s so cheezy to celebrate love on one day, we do celebrate FOR the kids, and make them sweet treats around this time of the year that are heart shaped or chocolatey, or pink/red in color!  And all the extra hugging and kissing is included along with the desserts 🙂 cause they pair really well right?! 🙂 This tart would be a great dessert for Valentine’s day  with its pretty pinkish hue from the blood oranges and dried hibiscus OR for a gathering/party of any kind!

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The first step for this recipe is to make the blood orange and hibiscus curd and the candied blood orange slices. You can get the dried hibiscus flowers from here. I love dried hibiscus flowers cause it is so fragrant, and provides a sweet floral taste to any dessert. The curd takes about 15 minutes to make, once you have all the ingredients set out. It is really easy to make. Once the curd is ready, you have to chill it in the fridge for a couple hours before you can use it in the tart.

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The candied blood orange slices need to be made a day in advance, allowing them enough time to rest and dry. The candied blood orange slices make excellent garnishes and look so pretty on top of the tart !! The process is very simple and it can be made even a week in advance. You can ofcourse omit this step completely and simply garnish with twirls of blood orange zest or a sprinkle of hibiscus powder(with its pretty magenta hue).

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The Crust for the Tart is pretty simple. I used gingersnap cookies from Trader Joe’s, along with ginger powder, all purpose flour, some sugar, butter and eggs. Once the flour mixture is put on the tart pan and flattened, it goes in the fridge for half an hour, before it gets blind baked. After it is blind baked and cooled, pour the curd into the pre-baked tart, and bake it for about half hour or until it is slightly wobbly. It has to cool completely, and then set in the fridge before it can be cut into it.


I assembled the tart with whipped cream and the candied blood orange slices! This tart pairs so well with some good espresso made in my Nespresso VertuoPlus. Sips of the bitter fragrant espresso after a bit of the sweet, sour, floral tart is PURE BLISS!


I hope you get a chance to try this recipe, because you will not be disappointed! IF you do try this recipe, please do not forget to tag #thejamlab and/or leave a comment on this blog post.

Happy Valentine’s Day to you all! Spread love everyday!

Until next time!



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