Blood Orange Tarts with Custard (Printable)

Crisp shells with vanilla custard and vibrant blood orange segments. Make-ahead French dessert for special occasions.

# 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 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 Make It:

01 - In a food processor, pulse together flour, powdered sugar, and salt. Add cold butter cubes and pulse until mixture resembles coarse crumbs. Add egg yolk and pulse, incorporating 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.
03 - Roll out chilled dough on a lightly floured surface to 1/8 inch thickness. Cut to fit six 4-inch tart pans. Press dough firmly into pans and trim excess dough. 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 carefully remove weights and parchment. Bake for 5 additional minutes until golden brown. Cool completely before filling.
05 - In a medium saucepan, heat milk over medium heat until steaming. In a separate bowl, whisk egg yolks, granulated sugar, and cornstarch until pale. Slowly whisk hot milk into egg mixture. Pour combined mixture back into saucepan and cook over medium heat, whisking constantly, until thickened and bubbling, approximately 2 to 3 minutes. Remove from heat and stir in vanilla extract and butter.
06 - Transfer custard to a bowl and cover the surface directly with plastic wrap to prevent skin formation. Cool to room temperature, then refrigerate for at least 1 hour.
07 - Spoon chilled custard into cooled tart shells, dividing evenly. Arrange blood orange slices on top in overlapping pattern.
08 - Warm honey and water together in a small saucepan over low heat. Brush glaze over orange slices for a glossy finish.
09 - Refrigerate assembled tarts until ready to serve, ensuring at least 30 minutes chilling time for optimal texture and flavor.

# Expert Suggestions:

01 -
  • The tart shells stay crisp for hours, so you can make them ahead without the sogginess that ruins most fruit tarts.
  • Blood oranges bring a dramatic color and sweet-tart punch that regular citrus just can't match.
  • The custard is foolproof once you learn the constant whisking trick, and it tastes like the inside of a perfect cream puff.
  • These look expensive and complicated, but the steps are simpler than most cookie recipes.
02 -
  • If you skip chilling the dough before rolling, it'll shrink dramatically in the oven and leave you with sad, shallow shells.
  • Whisk the custard constantly once it's back on the heat, or you'll get scrambled eggs instead of silk.
  • Blood oranges vary wildly in sweetness, so taste one first and adjust the honey glaze if they're especially tart.
  • Use a sharp knife to slice the oranges thin and even, because thick slices make the tart awkward to eat.
03 -
  • Freeze the butter for 10 minutes before cubing it, and your dough will be even flakier.
  • If your custard looks thin after cooking, don't panic, it thickens dramatically as it cools in the fridge.
  • A pastry brush dipped in the honey glaze can fix any gaps or dull spots on the oranges for that perfect finish.
  • Use a serrated knife to slice the tarts cleanly without crushing the delicate shells.
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