Blood Orange Tarts with Custard

The first blood oranges showed up at the farmers market in late January, and I bought six on impulse, drawn to their deep crimson flesh. I had no plan for them until I remembered a dusty tart pan set my sister gave me years ago. That afternoon, I rolled out dough on my counter while sleet tapped against the kitchen window, and by evening, those tarts sat gleaming under the overhead light like little stained-glass windows. My neighbor came over for tea, took one look, and said they were too pretty to eat—but we ate them anyway.

I made these for a winter dinner party once, and my friend who claims she doesnt like custard ate two. She said it was the contrast—the buttery shell, the smooth filling, the bright tang of the fruit—that made it work. I watched her scrape every last bit of custard from the edge of the tart with her fork, and I knew Id be making them again. Theres something about a dessert that looks this elegant but tastes this approachable that makes people relax and reach for seconds.

Ingredients

• All-purpose flour: The backbone of the tart shell, it creates a tender crumb when you dont overwork the dough, so pulse gently and stop as soon as it comes together.
• Powdered sugar: Sweetens the crust without adding grittiness, and it helps the dough stay soft and melt-in-your-mouth.
• Unsalted butter (cold and cubed): Cold butter is non-negotiable here, it creates the flaky texture you want, so cube it straight from the fridge and work quickly.
• Egg yolk: Binds the dough and adds richness, giving the crust a beautiful golden color when baked.
• Ice water: Brings the dough together without warming it up, add just enough to make it hold, usually one to two tablespoons.
• Whole milk: The base of the custard, whole milk gives you the creaminess you need without being too heavy.
• Granulated sugar: Sweetens the custard and helps it thicken as it cooks, balancing the tartness of the blood oranges.
• Egg yolks: These turn the milk into custard, whisking them with sugar and cornstarch before adding hot milk prevents scrambling.
• Cornstarch: Thickens the custard reliably and quickly, giving it that spoonable texture that holds its shape in the tart shell.
• Pure vanilla extract: A teaspoon is all you need to add warmth and depth without overpowering the citrus.
• Unsalted butter (for custard): Stirred in at the end, it makes the custard glossy and adds a silky finish.
• Blood oranges: The star of the show, their ruby segments are sweet-tart and gorgeous, peel them carefully and slice thin for the prettiest arrangement.
• Honey (optional): Warmed with a little water, it creates a glaze that makes the oranges glisten and intensifies their color.

Instructions

Quickly chop vegetables, mince herbs, and blend sauces for faster, everyday meal preparation.

Check price on Amazon

Mix the tart dough:

Pulse the flour, powdered sugar, and salt in a food processor, 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 begins 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, and refrigerate for at least one hour so it firms up and becomes easy to roll.

Roll and shape:

On a lightly floured counter, roll the dough to about an eighth of an 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 chill the shells for 20 minutes to prevent shrinking.

Blind bake the shells:

Preheat your oven to 350°F, line each shell with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment, then bake for another 5 minutes until the shells are golden and crisp.

Cook the custard:

Heat the milk in a saucepan until its steaming but not boiling, then whisk together the egg yolks, sugar, and cornstarch in a bowl until smooth and pale. 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, about 2 to 3 minutes.

Finish and chill the custard:

Remove the custard from 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 from forming. 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 thin slices of blood orange in overlapping circles on top, pressing them lightly into the custard.

Glaze (optional):

Warm the honey and water together in a small pan until runny, then brush the mixture over the orange slices with a pastry brush for a glossy, professional finish.

Chill and serve:

Refrigerate the assembled tarts until youre ready to serve, they hold beautifully for several hours and taste best when the custard is cold and set.

Pin it

One Sunday, I made these tarts for my mom, who usually dismisses fancy desserts as too much trouble. She sat at my kitchen table with a cup of coffee, took a bite, and went quiet for a moment. Then she said, This tastes like something youd order in Paris. I dont know if thats true, but I do know she asked for the recipe, and my mom never asks for recipes.

Making It Your Own

If you cant find blood oranges, regular navel oranges or even Cara Cara oranges work beautifully, they just wont have that dramatic ruby color. I once added a teaspoon of orange zest to the custard, and it gave the whole tart a brighter, more aromatic flavor that my husband still talks about. You can also swap the vanilla for almond extract if you want a subtle nutty undertone, just use half the amount because its stronger.

Storing and Serving

These tarts hold up well in the fridge for about two days, though the shells start to soften slightly after the first day. I usually bake the shells and make the custard a day ahead, then assemble everything a few hours before serving so the crust stays crisp. If youre transporting them, keep them chilled and cover them loosely with plastic wrap, but dont stack anything on top or youll smush the orange slices.

What to Pair With Them

These tarts shine after a rich meal because theyre sweet but not heavy, and the citrus cuts through the lingering flavors of butter and cream. I served them once alongside a sparkling rosé, and the bubbles and berry notes played beautifully with the blood orange. A small cup of espresso works just as well, especially if youre serving them in the late afternoon when the light is low and the conversation is good.

• Add a dollop of lightly sweetened whipped cream on the side if you want extra richness.
• Dust the edges of the tart with a tiny bit of powdered sugar right before serving for a finished look.
• Serve them on small plates with a fork and a napkin, they can be a little messy but in the best possible way.

Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

Check price on Amazon

Pin it

Theres something quietly satisfying about pulling these tarts from the fridge and watching peoples faces light up when they see them. They taste like winter sunshine, like effort that doesnt feel like work, like the kind of dessert that makes an ordinary evening feel special.

Recipe FAQs

→ Can I make these tarts ahead of time?

Yes, you can prepare the tart shells and custard a day in advance. Store the baked shells at room temperature in an airtight container and keep the custard refrigerated. Assemble with fresh blood orange slices just before serving for the best texture and appearance.

→ What can I use instead of blood oranges?

Regular oranges, Cara Cara oranges, or mandarin oranges work well as substitutes. You can also use grapefruit for a more tart flavor or a mix of citrus fruits for variety. The key is using fresh, thinly sliced citrus.

→ How do I prevent the tart shells from shrinking?

Chilling the dough twice is essential: once after making it and again after pressing it into the pans. Also, avoid stretching the dough when fitting it into the tart pans, and use pie weights during the initial baking to maintain the shape.

→ Can I make one large tart instead of individual ones?

Absolutely. Use a 9-inch tart pan and adjust the baking time to 20-25 minutes with weights, then 8-10 minutes without. You'll need to increase the custard quantity by about 50% to fill the larger shell properly.

→ How long will these tarts stay fresh?

Once assembled, the tarts are best enjoyed within 4-6 hours for optimal texture. The custard will keep the shells from staying completely crisp if stored longer. Refrigerate assembled tarts and consume within 24 hours.

→ Do I need special tart pans for this?

While 4-inch tart pans with removable bottoms work best for easy removal and presentation, you can use a muffin tin or small pie dishes as alternatives. Just adjust the dough thickness and baking time slightly if using different sized pans.