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blood orange tart next to a plate of candied orange slices and kitchen linen
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4.40 from 23 votes

Blood orange labneh tart with candied oranges

This blood orange labneh tart has a tangy curd like filling enveloped in a nutty, crumbly crust. 
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 8 servings
Author: Vy Tran


  • 1 cup heavy cream
  • ¾ cup labneh
  • ½ cup granulated sugar
  • 1 cup freshly squeezed blood orange juice, strained
  • 1 tablespoon blood orange zest
  • 3 platinum gelatine sheets


  • ½ cup almond meal
  • 6 ounces Graham crackers
  • 6 tbsps unsalted butter, melted

Candied blood orange slices

  • 3 small blood oranges, sliced into ¼ inch
  • ½ cup granulated sugar
  • ½ cup water


Tart shell

  • Preheat the oven to 350 degrees F.
  • To prepare the crust. In a food processor, pulse Graham crackers to fine crumbs.  Add almond meal to the Graham cracker crumbs and pulse a few more times until mixed. 
  • Mix the melted butter with almond meal mixture.  Press the mixture into a 1 ¼ inch deep by 9 ¼ inch round loose bottom tart pan. 
  • Bake the tart shell on the middle rack of the oven for 12 minutes. Remove the tart shell from the oven and let it cool completely.

Blood orange filling

  • Wash and scrub the blood oranges with warm soapy water to remove any wax, then dry the oranges.  
  • Put sugar in a bowl and zest the blood oranges directly into the bowl. Use your fingers to rub the zest into the sugar.
  • In another bowl, use a citrus reamer to extract juice from the blood oranges. Strain and set aside.
  • Soak gelatin sheets in a bowl of cold water for 10 minutes to let them bloom.
  • Combine cream, labneh, sugar, and blood orange zest in a small saucepan over medium heat and bring to a simmer. Remove saucepan from heat and set aside.
  • Whisk in the blood orange juice until well combined
  • Lift the gelatin sheets from the cold water and wring gently to remove excess water. 
  • Add the gelatin sheets to the warm cream mixture and stir until they melt completely.
  • Strain the blood orange mixture through a fine sieve and let it cool for 30 minutes before pouring it into the tart shell.
  • Refrigerate for at least 4 hours or overnight for the filling to set.

Candied blood orange slices

  • To make the candied blood oranges, stir sugar and water in a large saucepan over medium heat until the sugar dissolves.
  • Add the orange slices and simmer for 18-20 minutes until the rind is soft and the liquid becomes syrupy.
  • When ready to serve, drain the orange slices and arrange over the cooled tart.


If blood oranges are not in season, use regular oranges instead.
You can make the tart a day ahead and store in the fridge.
Make the candied blood oranges closer to serving time.