Blood Orange Tarts with Custard (Print Version)

Elegant tarts featuring crisp shells, vanilla custard, and vibrant blood orange slices for a stunning presentation.

# Components:

→ 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

# Method:

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. 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, remove weights and parchment, then bake 5 minutes more until golden. Cool completely on wire racks.
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 to 3 minutes. Remove from heat, stir in vanilla extract and butter.
06 - Transfer custard to a bowl, cover surface with plastic wrap to prevent skin formation, and cool to room temperature, then refrigerate for at least 1 hour.
07 - Spoon chilled custard into cooled tart shells. Arrange overlapping slices of blood orange on top of custard.
08 - Warm honey and water in a small pan and brush over oranges for a glossy finish if desired.
09 - Refrigerate assembled tarts until ready to serve.

# Expert Advice:

01 -
  • You can make them ahead: The shells and custard come together the day before, which means you're only assembling when guests arrive.
  • They look like you spent hours: The visual impact far outweighs the actual effort involved.
  • That crisp-silky-tart contrast: Every bite delivers three distinct textures and flavors that somehow feel elegant without being fussy.
02 -
  • Warm butter is the silent tart shell killer: I learned this the hard way when I made them on a summer morning and the butter started melting before I could even get it into the pans—use cold everything, and work quickly.
  • Don't skip the plastic wrap directly on the custard: That skin that forms is actually delicious but it breaks the silky texture you're chasing, so cover it properly while cooling.
03 -
  • Dock your tart shells lightly with a fork before blind baking: This tiny step prevents them from puffing up unevenly and keeps them flat enough for custard.
  • Taste your vanilla custard while it's warm: Flavors are muted when cold, so adjust sweetness and vanilla intensity now rather than after chilling.
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