How to make Blood Orange Tart ?

This blood orange tart is a mind blowing. I have truly fallen in love with this tart. the first sight makes water in my mouth . I really recommend it to you, I'm sure your kids will love it too.

Ingredients:

*4 large eggs, plus 2 yolks 

*175g golden caster sugar 

*200g full-fat creme fraiche 

*Zest 2 blood oranges, plus 300m1 juice 

*Juice of 1 lemon 

*A little icing sugar, to dust FOR THE PASTRY 

*250g plain flour, plus extra for dusting 

*120g cold butter, diced 

*100g icing sugar 

*1 large egg, separated 

*1 tsp vanilla extract 

*Zest of 2 blood oranges

Directions:

1. first, make the pastry. Put the flour, butter, icing sugar and tsp salt in a food processor and pulse until you can't feel any lumps of butter. Add the egg yolk, vanilla, orange zest and 2 tsp cold water, and pulse again until the pastry starts to clump together in pieces. Tip onto your surface and gently bring together into a MIL Wrap in cling film and chill for-30 mins. 

2. Roll out the pastry on a floured surface to fine a 23cm round tart tin, about 3cm deep. Roll any overhanging excess back dorm the outside of the tin (to trim after baking), prick the base with a fork and chill for another 30 mins 

3. Heat oven to 200C/180C fan. Line the pastry with a big sheet of scrunched up baking parchment then fill with baking beans or rice. Bake for15 mins, then remove the paper and beans, and bake for another 5-15 mins until golden brown and crisp. Let the pastry cool for 5 mins, then carefully trim the excess pastry with a small, sharp knife Beat the egg white with a fork, then brush all over the inside and cut edge of the pastry and bake for a further 2 mins — this helps keep the pastry crisp when the wet filling is added. 

4. Remove the pastry case from the oven and lower the heat to 160 C/I40C fan. For the filling, whisk together the whole eggs and yolks, then sieve into a larger mixing bowl. Whisk in the caster sugar, creme fraiche, orange zest and juice, and lemon juice. Lift the pastry case back into the oven and place on the middle shelf. Using a jug, pour the filling into the tart Bake for 35 mins until there is just a slight wobble in the centre when you tap the MI Cool to room temperature, then chill fort hr. Lightly dust with idng sugar, then serve.