Blood Orange Tarts (Print Version)

Elegant tarts featuring vanilla custard and vibrant blood orange segments in crisp pastry shells.

# What to Use:

→ 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 to 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 to 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 Prepare:

01 - In a food processor, pulse together flour, powdered sugar, and salt. 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 in plastic wrap, and refrigerate 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 together 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, approximately 2 to 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 refrigerate 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 saucepan and brush over orange slices for a glossy finish.
09 - Refrigerate assembled tarts until ready to serve.

# Expert Advice:

01 -
  • The contrast between buttery crust, silky custard, and bright citrus feels like eating sunshine even on the greyest day.
  • You can make every component ahead and assemble just before guests arrive, which means no last-minute panic.
  • They look like something from a French patisserie but come together with everyday skills and patience.
02 -
  • Don't skip chilling the dough before and after rolling, or your shells will shrink and lose their shape in the oven.
  • Whisk the custard constantly while it cooks, because even a moment of inattention can give you scrambled eggs instead of silk.
  • Press plastic wrap directly onto the custard surface while it cools to avoid that unpleasant skin forming on top.
03 -
  • Use a sharp knife dipped in hot water to slice the blood oranges cleanly without tearing the delicate flesh.
  • If your custard feels too thick after chilling, whisk in a teaspoon of milk at a time until it reaches a smooth, spoonable consistency.
  • Brushing the baked tart shells with a thin layer of melted white chocolate before filling creates a moisture barrier and adds a subtle sweetness.
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