Save My neighbor knocked on the door one February morning holding a bag of blood oranges from her tree, and I had no idea what to do with them. They sat on the counter glowing like little rubies until I remembered a pastry class where the instructor said custard makes anything elegant. I pulled out my tart pans, rolled some dough, and by evening had created something that looked like it belonged in a bakery window. The tartness of those oranges against the sweet vanilla custard was a revelation I still think about.
I made these for a dinner party where half the guests were late because of rain. While we waited, the tarts sat in the fridge getting even better, the flavors melding quietly. When everyone finally arrived and saw them on the table, the conversation stopped for a second. Someone said they looked too pretty to eat, then immediately reached for one anyway.
Ingredients
- All-purpose flour: The base of your tart shell, and using cold ingredients makes all the difference in getting that crumbly, buttery texture.
- Powdered sugar: Sweetens the dough without adding grittiness and helps create a tender crust that melts on your tongue.
- Unsalted butter, cold and cubed: Keep it straight from the fridge so it stays in little pieces that create flaky layers when baked.
- Egg yolk: Adds richness and helps bind the dough without making it tough.
- Ice water: Just enough to bring the dough together without overworking it.
- Whole milk: The foundation of your custard, and whole milk is worth it for the creamy body it gives.
- Granulated sugar: Sweetens the custard and balances the citrus punch from the blood oranges.
- Egg yolks: These thicken the custard and give it that luxurious golden color.
- Cornstarch: Insurance against curdling and the secret to custard that holds its shape when you spoon it into the shells.
- Pure vanilla extract: Do not skip the real stuff, it makes the custard taste like something you would order in Paris.
- Blood oranges: The star of the show with their deep red color and sweet-tart flavor that regular oranges just cannot match.
- Honey: Optional but a thin glaze makes the orange slices shine like stained glass.
Instructions
- Mix the tart dough:
- Pulse the flour, powdered sugar, and salt in your food processor, then add those cold butter cubes and watch it turn into something like wet sand. Add the egg yolk and drizzle in ice water just until the dough clumps together when you pinch it.
- Chill the dough:
- Pat it into a flat disk, wrap it up, and let it rest in the fridge for at least an hour. This step is not optional, it makes rolling easier and prevents shrinking.
- Roll and shape:
- On a floured counter, roll the dough thin and cut circles big enough to fit your tart pans with a little overhang. Press gently into each pan, trim the edges, and chill again for 20 minutes so they hold their shape in the oven.
- Blind bake the shells:
- Line each shell with parchment, fill with pie weights or dried beans, and bake at 350°F for 15 minutes. Pull out the weights and bake another 5 minutes until golden and crisp all over.
- Cook the custard:
- Heat your milk until it steams, then whisk together yolks, sugar, and cornstarch until pale and thick. Slowly pour the hot milk into the yolk mixture while whisking, then return everything to the pan and cook over medium heat, stirring constantly until it bubbles and thickens like pudding.
- Finish and cool the custard:
- Stir in vanilla and butter off the heat, then press plastic wrap directly onto the surface to prevent a skin. Let it cool to room temperature, then chill for at least an hour.
- Assemble the tarts:
- Spoon the cold custard into your cooled tart shells and smooth the tops. Arrange thin slices of blood orange in overlapping circles on top, pressing gently so they nestle into the custard.
- Glaze and chill:
- If you want that glossy finish, warm honey with a teaspoon of water and brush it lightly over the oranges. Chill the tarts until you are ready to serve.
Save A friend once told me these tarts reminded her of eating sunshine, and I have never found a better description. They taste bright and indulgent at the same time, like winter pretending to be spring. Every time I make them, someone asks for the recipe, and I love watching their faces when they realize it is not as complicated as it looks.
Making the Shells Ahead
You can bake the tart shells up to two days in advance and store them in an airtight container at room temperature. They actually get crisper as they sit. If they lose a little crunch, pop them in a 300°F oven for five minutes to bring them back to life before filling.
Choosing Your Oranges
Blood oranges are seasonal, usually showing up from December through April, and their color can range from streaked pink to deep crimson. If you cannot find them, Cara Cara oranges have a similar sweetness, or you can use regular navels and add a squeeze of lemon for brightness. The visual drama will not be the same, but the flavor will still be lovely.
Serving and Storing
These tarts are best served cold, straight from the fridge, and they hold up beautifully for about 24 hours after assembly. If you are making them for a party, fill the shells and top with oranges up to four hours ahead, then glaze right before serving. A little whipped cream on the side never hurt anyone.
- Let the tarts sit at room temperature for five minutes before serving so the custard is creamy, not stiff.
- Use a sharp knife to slice through the crust cleanly without squishing the filling.
- Leftover custard is incredible stirred into morning coffee or eaten with a spoon when no one is looking.
Save There is something about a dessert that looks this elegant but tastes this bright that makes people happy in a way cake just does not. Make these once, and they will become your go-to whenever you want to impress without spending all day in the kitchen.
Recipe FAQs
- → Can I make these tarts ahead of time?
Yes, you can prepare the tart shells and custard up to a day in advance. Store them separately in the refrigerator and assemble just before serving to maintain the best texture and prevent the shells from becoming soggy.
- → What can I substitute for blood oranges?
Regular oranges, cara cara oranges, or even grapefruit segments work well as substitutes. Blood oranges provide a distinctive color and slightly tangy flavor, but other citrus varieties will still create a delicious dessert.
- → How do I prevent the custard from becoming lumpy?
Whisk constantly while cooking the custard over medium heat and ensure the egg yolk mixture is well-combined before adding the hot milk. Tempering the eggs gradually by whisking in the hot milk slowly prevents curdling.
- → Do I need special tart pans for this dessert?
While 4-inch fluted tart pans with removable bottoms work best for presentation, you can use a standard muffin tin or a single 9-inch tart pan. Adjust baking time accordingly if using different pan sizes.
- → How long will these tarts stay fresh?
Once assembled, the tarts are best enjoyed within 24 hours. The custard and fruit remain fresh, but the pastry may soften over time. Store assembled tarts covered in the refrigerator.
- → Can I add other flavors to the custard?
Absolutely. Add orange zest for extra citrus flavor, a splash of Grand Marnier for depth, or substitute almond extract for vanilla. These variations complement the blood orange topping beautifully.