Pin It The first blood oranges of winter showed up at the farmers market on a foggy Saturday, their deep crimson flesh almost too beautiful to eat. I bought six on impulse, brought them home, and stared at them on the counter for two days before deciding they deserved more than a fruit bowl. That weekend, I made these tarts for a dinner party, and when I sliced into the first one, the custard held its shape, the crust shattered perfectly, and the blood orange segments glistened like stained glass. Everyone went quiet for a moment, then someone said, "This tastes like winter sunshine."
I used to think custard was intimidating until I made it three times in one week, determined to get it right. The trick is constant whisking and medium heat, nothing higher. Once I stopped rushing it, the custard thickened into this glossy, spoonable cream that tasted like vanilla ice cream before it froze. Now I make extra just to eat with a spoon while the tarts chill.
Ingredients
- All purpose flour: Forms the base of the tart dough, I always weigh mine for consistency because volume measurements can vary wildly depending on how you scoop.
- Powdered sugar: Sweetens the crust and gives it a tender, almost shortbread like texture that doesnt turn tough.
- Unsalted butter cold and cubed: The secret to flaky pastry is keeping the butter cold until the very last second, I sometimes freeze the cubes for ten minutes before mixing.
- Egg yolk: Adds richness and helps bind the dough without making it too wet or sticky.
- Ice water: Use only as much as you need, the dough should just barely come together or it will shrink in the oven.
- Whole milk: Creates a custard thats creamy but not heavy, I tried it with half and half once and it was too rich.
- Granulated sugar: Sweetens the custard just enough to balance the tartness of the blood oranges.
- Egg yolks: The backbone of custard, they thicken beautifully when cooked gently and give that golden color.
- Cornstarch: Stabilizes the custard so it slices cleanly and doesnt weep or separate after chilling.
- Pure vanilla extract: I use the real stuff here because you can actually taste it, imitation vanilla tastes flat next to fresh citrus.
- Unsalted butter for custard: Stirred in at the end, it makes the custard glossy and adds a subtle richness.
- Blood oranges: Their tangy sweetness and jewel toned color make these tarts unforgettable, if you cant find them, Cara Cara oranges work beautifully too.
- Honey optional: A tiny bit warmed with water makes a glaze that catches the light and adds a whisper of floral sweetness.
Instructions
- Mix the tart dough:
- Pulse the flour, powdered sugar, and salt in a food processor until combined, then add the cold butter and pulse until the mixture looks like wet sand. Add the egg yolk and pulse again, drizzling in ice water one tablespoon at a time until the dough just starts to clump together.
- Chill the dough:
- Turn the dough out onto a clean surface, press it into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least an hour. This rest makes the dough easier to roll and prevents shrinking.
- Roll and line the pans:
- On a lightly floured counter, roll the dough to about 1/8 inch thick, then cut circles large enough to fit your tart pans with a little overhang. Press the dough gently into each pan, trim the edges, and pop them back in the fridge for 20 minutes.
- Blind bake the shells:
- Preheat your oven to 350 degrees, line each tart shell with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment, then bake another 5 minutes until the shells are golden and crisp.
- Cook the custard:
- Heat the milk in a saucepan until it steams but doesnt boil, 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 saucepan and cook over medium heat, whisking nonstop, until the custard thickens and bubbles.
- Finish and chill the custard:
- Take the custard off the heat, stir in the vanilla and butter until smooth, then transfer it to a bowl and press plastic wrap directly onto the surface to prevent a skin. Let it cool to room temperature, then refrigerate for at least an hour.
- Assemble the tarts:
- Spoon the chilled custard into the cooled tart shells, smoothing the tops gently with the back of a spoon. Arrange the blood orange slices on top in overlapping circles, starting from the outside and working in.
- Glaze and serve:
- If you want a glossy finish, warm the honey and water together in a small pan, then brush it lightly over the oranges. Chill the tarts until youre ready to serve, they hold beautifully for several hours.
Pin It I made these for my sisters birthday last year, and she still brings it up every time we talk about dessert. She said the combination of buttery crust, creamy custard, and tart citrus reminded her of eating a fancy pastry in Paris, even though wed never been. Sometimes a dessert becomes a memory, and thats the best kind of recipe.
Make Ahead Tips
You can bake the tart shells up to two days ahead and store them in an airtight container at room temperature, they stay crisp and fresh. The custard can be made a day in advance and kept in the fridge with plastic wrap pressed against it, just give it a quick whisk before filling the shells. I slice the blood oranges the morning of serving and keep them covered in the fridge so they dont dry out. Assemble the tarts a few hours before your guests arrive, and youll have a stunning dessert without any last minute stress.
Serving Suggestions
These tarts are elegant enough to stand alone, but I sometimes add a tiny dollop of lightly sweetened whipped cream on the side. A sprinkle of finely grated blood orange zest over the top just before serving adds a pop of color and a burst of citrus oil. They pair beautifully with a glass of sparkling rosé or a late harvest Riesling, something with a little sweetness to echo the honey glaze. If youre serving them at a dinner party, plate them individually so everyone gets their own perfect little tart.
Storage and Leftovers
Store any leftover tarts in the fridge, loosely covered with plastic wrap, and eat them within a day or two for the best texture. The crust will soften slightly over time, but theyre still delicious, just less crisp. I dont recommend freezing assembled tarts because the custard and fruit dont thaw well, but you can freeze the baked tart shells for up to a month. Wrap them tightly in plastic and foil, then thaw at room temperature and fill them fresh when youre ready.
- Let the tarts sit at room temperature for 10 minutes before serving so the custard isnt ice cold.
- If the blood oranges are very tart, drizzle a little extra honey over the slices before arranging them.
- Use a sharp knife dipped in hot water to slice the tarts cleanly without crushing the crust.
Pin It These tarts taught me that sometimes the simplest combinations, butter, cream, citrus, are the ones that feel the most special. Make them once, and theyll become your go to when you want to impress without pretending to be a pastry chef.
Recipe Questions & Answers
- → Can I substitute regular oranges for blood oranges?
Yes, regular oranges work perfectly if blood oranges aren't available. You'll lose the distinctive ruby color, but the flavor will still be bright and citrusy. Cara Cara oranges are another excellent alternative.
- → How far in advance can I make these tarts?
Bake the shells and prepare the custard up to one day ahead, storing separately in the refrigerator. Assemble with fresh blood orange slices 2-4 hours before serving for optimal texture and presentation.
- → Why does my custard have lumps?
Lumps typically form from insufficient whisking or cooking over too high heat. Whisk constantly while cooking and strain the custard through a fine-mesh sieve after cooking to ensure perfect smoothness.
- → Can I make one large tart instead of individual ones?
Absolutely. Use a 9-inch tart pan and adjust baking time to 20-25 minutes with pie weights, then 8-10 minutes uncovered. The custard quantity remains the same for one large tart.
- → What's the best way to prevent soggy tart shells?
Ensure shells are completely cooled before filling, and add custard no more than 4 hours before serving. The honey glaze on oranges also creates a protective barrier between fruit and custard.
- → Can I freeze these tarts?
The baked tart shells freeze beautifully for up to one month. However, assembled tarts with custard and fresh fruit don't freeze well due to texture changes in the cream filling.