Blood Orange Tarts with Custard (Printable Version)

Crisp shells filled with vanilla custard and topped with vibrant, tangy blood orange segments.

# What You'll Need:

→ Tart Shells

01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup powdered sugar
03 - 1/2 cup unsalted butter, cold and cubed
04 - 1 large egg yolk
05 - 1-2 tablespoons ice water
06 - Pinch of salt

→ Vanilla Custard

07 - 1 1/4 cups whole milk
08 - 1/3 cup granulated sugar
09 - 3 large egg yolks
10 - 2 tablespoons cornstarch
11 - 1 teaspoon pure vanilla extract
12 - 1 tablespoon unsalted butter

→ Blood Orange Topping

13 - 3-4 blood oranges, peeled and sliced into thin rounds
14 - 1 tablespoon honey, optional for glazing
15 - 1 teaspoon water, optional for glazing

# Directions:

01 - In a food processor, pulse together flour, powdered sugar, and salt until combined. Add cold cubed butter and pulse until mixture resembles coarse crumbs. Add egg yolk and pulse, adding ice water one tablespoon at a time until dough just comes together.
02 - Shape dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour until firm.
03 - Roll out chilled dough on a lightly floured surface to 1/8-inch thickness. Cut dough to fit six 4-inch tart pans. Press dough gently into pans and trim excess with a knife. Refrigerate for 20 minutes.
04 - Preheat oven to 350°F. Line tart shells with parchment paper and fill with pie weights. Bake for 15 minutes, then remove weights and parchment. Continue baking for 5 minutes more until golden brown. Allow to cool completely.
05 - Heat milk in a medium saucepan until steaming. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until pale and thick. Gradually whisk hot milk into egg mixture. Return combined mixture to saucepan and cook over medium heat, whisking constantly, until thickened and bubbling, approximately 2-3 minutes. Remove from heat and stir in vanilla extract and butter.
06 - Transfer custard to a clean bowl and press plastic wrap directly onto the surface to prevent skin formation. Cool to room temperature, then refrigerate for at least 1 hour until completely chilled.
07 - Spoon chilled vanilla custard evenly into cooled tart shells. Arrange overlapping slices of blood orange on top of each custard-filled tart in a decorative pattern.
08 - Warm honey and water together in a small saucepan over low heat. Use a pastry brush to apply the glaze evenly over the blood orange slices for a glossy finish.
09 - Refrigerate assembled tarts until ready to serve, up to 2 hours before presentation.

# Expert Advice:

01 -
  • The contrast between buttery crust, silky custard, and tangy citrus feels like three desserts in one bite.
  • They look like they took all day but most of the work happens while you're doing other things.
  • You can make everything ahead and assemble right before guests arrive without any stress.
  • Blood oranges bring a pop of color that makes even a Tuesday night feel special.
02 -
  • Do not skip chilling the dough twice because warm dough shrinks in the oven and leaves you with shallow, misshapen shells.
  • Whisk the custard constantly once it goes back on the heat or it will scramble into sweet, vanilla-scented eggs instead of silky cream.
  • Press plastic wrap directly on the custard surface while it cools to avoid that rubbery skin that forms on top and ruins the texture.
03 -
  • Use a sharp knife dipped in hot water to slice the blood oranges cleanly without tearing the delicate flesh.
  • If your custard looks a little thin after chilling, don't panic because it will firm up more once it's spooned into the tart shells and chilled again.
  • Rotate your tart pans halfway through blind baking so they color evenly, especially if your oven has hot spots.
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