Blood Orange Tarts with Custard

I baked these tarts on a gray February afternoon when I needed something bright on the table. The blood oranges had just appeared at the market, their crimson flesh so vivid against the dull winter sky that I bought six without thinking. Back home, I realized I had no plan for them until I remembered a half-used bag of flour and some butter in the fridge. What started as improvisation turned into one of the prettiest desserts I've ever pulled off.

The first time I served these, my neighbor peeked into the kitchen and asked if I'd ordered them from a bakery. I laughed because an hour earlier I'd been cursing the dough for cracking along the edges of the tart pan. But once the custard settled in and those jewel-toned orange slices went on top, everything looked intentional. She took one bite and went quiet, which is the highest compliment I know.

Ingredients

• All-purpose flour: The backbone of the tart shell, and using cold butter with it creates those flaky layers that shatter just right under a fork.
• Powdered sugar: Dissolves more smoothly into the dough than granulated and adds a hint of sweetness without making the crust candy-like.
• Unsalted butter, cold and cubed: Cold butter is non-negotiable here because it keeps the dough tender and prevents it from turning tough or greasy.
• Egg yolk: Binds the dough and gives the crust a golden color that looks bakery-perfect once baked.
• Ice water: Just enough to bring the dough together without making it sticky or wet.
• Whole milk: The base of the custard, and using whole milk instead of skim gives you that creamy richness worth the extra calories.
• Granulated sugar: Sweetens the custard without overpowering the delicate vanilla or the citrus that goes on top.
• Egg yolks: The secret to that velvety texture, and whisking them well with the cornstarch prevents any lumps from forming.
• Cornstarch: Thickens the custard quickly and gives it a smooth, spoonable consistency that holds its shape in the tart shell.
• Pure vanilla extract: A must for depth, and I learned the hard way that imitation vanilla tastes flat next to fresh citrus.
• Blood oranges: The star of the show, with their deep ruby color and sweet-tart flavor that makes regular oranges seem boring.
• Honey (optional): A light glaze that makes the orange slices glisten and adds a floral note if you want to go the extra step.

Instructions

Mix the tart dough:

Pulse the flour, powdered sugar, and salt in your food processor until combined, then drop in the cold butter cubes and pulse until the mixture looks like wet sand. Add the egg yolk and drizzle in ice water a little at a time, pulsing just until the dough starts to clump together without turning into a ball.

Chill the dough:

Pat the dough into a flat disk, wrap it tightly in plastic, and let it rest in the fridge for at least an hour so the gluten relaxes and the butter firms up again. Skipping this step makes the dough nearly impossible to roll without it shrinking back like a rubber band.

Roll and shape:

On a floured surface, roll the dough to about 1/8-inch thick, turning it every few rolls to keep it from sticking. Cut circles big enough to fit your tart pans, press gently into the corners, trim the overhang, and chill again for 20 minutes to prevent puffing during baking.

Blind bake the shells:

Line each shell with parchment, fill with pie weights or dried beans, and bake at 350°F for 15 minutes until the edges start to color. Remove the weights and parchment, then bake another 5 minutes until the bottoms turn golden and crisp.

Cook the custard:

Heat the milk in a saucepan until it steams, then whisk together the egg yolks, sugar, and cornstarch in a bowl until pale and thick. Slowly pour the hot milk into the yolk mixture while whisking constantly, then return everything to the pan and cook over medium heat, stirring without stopping, until the custard thickens and bubbles for about 2 to 3 minutes.

Finish and chill the custard:

Stir in the vanilla and butter off the heat, then transfer to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Let it cool to room temperature on the counter, then refrigerate for at least an hour until completely cold and set.

Assemble the tarts:

Spoon the chilled custard into each cooled tart shell, smoothing the top gently with the back of the spoon. Arrange thin slices of blood orange on top in overlapping circles or however looks prettiest to you.

Glaze and serve:

If you want that glossy bakery finish, warm a tablespoon of honey with a teaspoon of water and brush it lightly over the orange slices. Chill the assembled tarts until you're ready to serve, and they'll stay perfect for several hours.

Save

One evening I made these for a small dinner party and forgot to glaze the oranges. Nobody noticed, or if they did, they were too polite to mention it. What they did notice was the way the custard tasted like actual vanilla and how the blood orange segments were tart enough to cut through the richness. One friend scraped her plate clean and asked if I'd teach her how to make custard, and I realized that sometimes the simplest components, done carefully, are enough.

Making It Your Own

If blood oranges aren't in season or you can't find them, regular navel oranges or even grapefruit work beautifully and bring their own flavor. I've also tucked a little orange zest into the custard when I wanted a more pronounced citrus note running through the whole tart. You could even fold in a spoonful of mascarpone for extra richness, though I think the classic version is perfect as written. Once you get the hang of the custard and the dough, this becomes a template you can dress up or down depending on what fruit looks good that week.

Storing and Planning Ahead

The tart shells can be baked up to two days in advance and kept in an airtight container at room temperature, which takes all the pressure off the day you want to serve them. The custard also keeps well in the fridge for a day or two, covered tightly so it doesn't pick up any odors. I've learned not to assemble these more than a few hours ahead because the moisture from the custard can start to soften the crisp shell, and that contrast is half the magic. If you're making them for a party, prep everything the day before and just spoon and top them an hour or two before guests arrive.

Pairing and Serving Ideas

These tarts shine after a rich meal because they're sweet but not heavy, and the citrus wakes up your palate instead of weighing it down. I've served them with sparkling wine, a light dessert Riesling, or even just strong coffee, and every pairing felt right. If you want to gild the lily, a tiny dollop of lightly sweetened whipped cream on the side is lovely, though I rarely bother.

• Serve them cold straight from the fridge for the best texture contrast.
• Garnish with a few fresh mint leaves or a sprinkle of pistachios if you want a little crunch.
• Let them sit at room temperature for 10 minutes before serving if you prefer a softer, less chilled custard.

Save

There's something quietly satisfying about pulling off a dessert that looks this elegant without any fancy equipment or hard-to-find ingredients. Every time I make these, I'm reminded that sometimes the best recipes are just good technique and whatever's in season.

Recipe FAQs

→ Can I make these tarts in advance?

Yes, you can prepare the tart shells and custard a day ahead. Store them separately in the refrigerator and assemble with fresh blood orange slices just before serving for the best texture and appearance.

→ What can I substitute for blood oranges?

Regular oranges, cara cara oranges, or even grapefruit work well as substitutes. While you'll lose the distinctive deep red color, the flavor will still be delicious.

→ How do I prevent the tart shells from shrinking?

Chill the dough thoroughly before rolling, press it gently into the pans without stretching, and refrigerate the shells for 20 minutes before baking. Using pie weights also helps maintain their shape.

→ Can I use store-bought tart shells?

Absolutely. Pre-made tart shells save time and still produce beautiful results. Just ensure they're fully baked and cooled before filling with custard.

→ How long do these tarts stay fresh?

The assembled tarts are best enjoyed within 24 hours. The custard remains creamy and the shells stay crisp when stored in the refrigerator, covered loosely.

→ Why is my custard lumpy?

Lumps form when the mixture cooks too quickly or isn't whisked constantly. Use medium heat and whisk continuously, especially once you return the mixture to the saucepan after tempering the eggs.