Blood Orange Custard Tarts (Printable)

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

# Ingredient List:

→ 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. 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, 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 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 and butter.
06 - Transfer custard to a bowl, cover surface with plastic wrap, and cool to room temperature, then chill 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 Suggestions:

01 -
  • The tart shells stay crisp even after chilling, thanks to the buttery dough and proper blind baking.
  • The vanilla custard is silky and luscious without being overly sweet, letting the blood oranges shine.
  • These look like they came from a French patisserie, but theyre surprisingly forgiving to make at home.
  • You can prep everything ahead and assemble just before guests arrive, so youre not stuck in the kitchen.
02 -
  • If your custard curdles, it got too hot too fast, always use medium heat and whisk constantly, no shortcuts.
  • Dont skip chilling the dough before rolling or after lining the pans, warm dough shrinks and puffs unevenly.
  • Press the plastic wrap directly onto the custards surface while it cools, or youll get a thick rubbery skin on top.
  • Assemble the tarts no more than a few hours before serving, or the crust can soften from the moisture in the custard and fruit.
03 -
  • Freeze your tart pans for 10 minutes before baking the shells, it helps the butter stay cold and the crust hold its shape.
  • When whisking the custard, use a flat whisk if you have one, it reaches the corners of the pan better and prevents scorching.
  • For perfectly uniform orange slices, use a sharp serrated knife and cut slowly, pressing gently so the segments dont squish.
  • If you dont have pie weights, uncooked rice or dried beans work just as well, I keep a jar of them just for blind baking.
Go Back