Blood Orange Tarts with Custard (Print version)

Crisp tart shells with vanilla custard and vibrant blood orange segments. Make-ahead French dessert perfection.

# What You 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

# How to Make:

01 - In a food processor, pulse together flour, powdered sugar, and salt. Add cold 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 in plastic wrap, and chill for at least 1 hour.
03 - Roll out dough on a lightly floured surface to 1/8-inch thickness. Cut to fit six 4-inch tart pans. Press dough into pans and trim excess. Chill for 20 minutes.
04 - Preheat oven to 350°F. Line tart shells with parchment paper and fill with pie weights. Bake for 15 minutes, remove weights and parchment, then bake 5 minutes more until golden. Cool completely.
05 - In a medium saucepan, heat milk until steaming. In a bowl, whisk egg yolks, sugar, and cornstarch until pale. Gradually whisk in hot milk. Return mixture to saucepan and cook over medium heat, whisking constantly, until thickened and bubbling, 2-3 minutes. Remove from heat, stir in vanilla extract and butter.
06 - Transfer custard to a bowl, cover surface with plastic wrap, and cool to room temperature, then chill for at least 1 hour.
07 - Spoon chilled custard into cooled tart shells. Top with overlapping slices of blood orange.
08 - Warm honey and water in a small pan and brush over oranges for a glossy finish.
09 - Chill tarts until ready to serve.

# Expert tips:

01 -
  • The custard sets up silky and thick, with just enough vanilla to let the citrus shine through.
  • You can make every component a day ahead and assemble them right before guests arrive, so theres no last-minute panic.
  • The blood orange slices look like they belong in a pastry shop window, but the whole thing comes together in your own kitchen with basic tools.
02 -
  • If you add the hot milk to the egg yolks too quickly, youll end up with scrambled eggs instead of custard, so pour slowly and whisk constantly.
  • Chilling the tart shells before baking keeps them from shrinking in the oven, I learned this after watching my first batch slump into sad little bowls.
  • Press plastic wrap directly onto the surface of the custard while it cools, or youll get a rubbery skin on top that you have to peel off later.
03 -
  • Use a sharp paring knife to peel the blood oranges so you remove all the bitter white pith, it makes a huge difference in the final taste.
  • If your custard seems thin after cooking, dont panic, it will thicken significantly as it cools in the fridge.
  • Keep a damp towel under your cutting board when you roll out the dough, it stops the board from sliding around and makes everything easier.
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