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welcome to normal<reg> recipes
blood orange chess tart
![](./media_1f4e892442b712b38e1169a3ab6ad89cfd99d4f77.png?width=750&format=png&optimize=medium)
make it normal<reg>
![](./media_1b827ded2c67c40c983e130634564394073b86f5d.png?width=750&format=png&optimize=medium)
or make it FANCY :)
use-for-everything pie crust
makes 2 large tart rings or 4 rectangle tart molds
- AP FLOUR 4 cups + 2 tbsp | 500g
- SALTED BUTTER (cold + cubed) 2 2/3 cup | 300g
- COLD WATER 1/2 cup | 120g (may need a bit more)
- WHITE VINEGAR 2 tbsp | 10g
- SALT 1 tbsp | 5g
- cube butter + let chill in freezer 20 min
- combine flour + salt in bowl of mixer with paddle attachment
- start mixing on low + slowly add in cubed butter
- mix on medium low until butter is pebble size
- slowly trickle in water + vinegar mixture
- mix until just barely combined *if you have loose flour at the bottom that is good!
- turn onto a table and finished by hand
- separate into manageable balls + wrap tightly in plastic
- chill in fridge at least 1 hour
* i always double this so I ALWAYS have pie dough in the freezer!
blood orange chess filling
- SUGAR 1 1/4 cup | 250 g
- CORNMEAL 1/3 cup | 60 g
- AP FLOUR 1 tbsp | 10 g
- BLOOD ORANGE ZEST 1 orange
- SALT 1 tbsp | 5 g
- SALTED BUTTER 5 tbsp | 75 g
- EGGS 5 whole eggs
- HEAVY CREAM 3/4 cup | 180g
- BLOOD ORANGE JUICE 3/4 cup | 165 g
- WHITE VINEGAR 1 tsp | 6 g
- preheat oven to 375˚f + have pie crust ready in the freezer
- melt butter
- combine sugar, cornmeal, flour, zest + salt in bowl
- add blood orange juice + mix
- add eggs + mix until combined
- add heavy cream + white vinegar
- add melted better and mix again!
- pour into frozen pie crust
- bake on middle rack 30-35 min *it should be puffy, but not super jiggly :)
blood orange meringue
- EGG WHITE 4 | 90 g
- CREAM OF TARTAR large pinch
- SALT large pinch
- SUGAR A 3 tbsp | 30 g
- SUGAR B 1/2 cup | 100
- BLOOD ORANGE JUICE 2 tbsp | 20 g
- egg whites, cream of tartar + salt in bowl of mixer with whip attachment
- sugar b + blood orange juice in pot on medium low
- once sugar is dissolved DO NOT MIX AGAIN!
- start whipping whites on medium - once medium stiff peaks, add sugar in 4 small additions and whip 30 seconds in between
- cook sugar to 240˚f
- remove pot from heat and slowly pour into whipping whites
- whip whites until shiny and VERY stiff
- pipe or plop on your tart!
sherbet!
real life magic
- CITRIC ACID 2 tsp | 6 g
- BAKING SODA 1 tsp | 3 g
- SUGAR 1 tbsp | 10 g
- just MIX