These dessert bars have a perfectly sweet and tart blood orange curd filling, sandwiched between layers of buttery streusel crumble, made perfect with soft red wheat flour. Checks every box: crunchy, smooth, tart, and sweet.
Directions – Blood Orange Crumble Bars
1. In the bowl of a stand mixer cream the butter and sugar until light, fluffy, and pale in color with the paddle attachment.
2. In a separate bowl, mix the flour and salt.
3. Add the vanilla and dry ingredients to the bowl of a stand mixer. Mix on low speed until the mixture just starts to come together.
4. Remove and reserve one cup of the mixture and set aside; this will be your streusel topping.
5. Press the remaining mixture into an unlined ¼ sheet pan (13″ x 9″).
6. Bake at 325°F for 15 minutes.
7. Remove crust from oven and set aside to cool. Make the curd filling.
8. Pour filling into cooled crust and gently place in the oven.
9. Bake for 20 minutes at 325°F. Remove from the oven, and dot with the reserved streusel.
10. Return to the oven and continue to bake for another 20 minutes, or until set.
11. Remove the bars from the oven and leave to cool at room temperature or overnight in the refrigerator.
12. After cooled, sprinkle with powdered sugar.
CHEF NOTES: Rotate in oven if you are not using convection. Let rest overnight in fridge for best results and ease in cutting.
Directions – Blood Orange Curd Filling
1. In a mixer with a whisk attachment, mix flour and sugar on low speed.
2. With the mixer running, add the eggs one by one.
3. Add the juice, zest, and citric acid.
4. Scrape the bowl and mix once more until thoroughly combined.
YIELD: 3078.75 g / 108.6 oz
SHELF LIFE: Use immediately