Blood Orange Tarts with Custard

The kitchen was cold that February morning, but the blood oranges on my counter glowed like little suns. I had bought them on impulse at the farmers market, drawn to their deep crimson flesh, and spent the entire walk home wondering what to do with them. By noon, I had flour on my cheeks and custard simmering on the stove, convinced I could turn those jewel-toned citrus slices into something worth remembering. The tarts came out better than I hoped, each one a tiny edible painting.

I made these for a dinner party once, and my friend Anne picked hers up and studied it like a museum piece before taking a bite. She said it tasted like winter sunshine, which made me laugh, but I understood exactly what she meant. There is something about the contrast of buttery pastry, vanilla cream, and sharp citrus that feels both comforting and celebratory. Now I make them whenever I need to feel like I have my life together, even when I absolutely do not.

Ingredients

• All-purpose flour: The backbone of your tart shell, it needs to be measured carefully and kept cold to achieve that crisp, crumbly texture.
• Powdered sugar: Dissolves beautifully into the dough and gives the crust a delicate sweetness without graininess.
• Unsalted butter: Cold and cubed is non-negotiable here, it creates those flaky layers and keeps the dough from getting tough.
• Egg yolk: Binds the dough and adds richness, just one is enough to bring everything together without making it heavy.
• Ice water: Use sparingly, adding just enough to make the dough hold, too much and your shells will shrink in the oven.
• Whole milk: The base of your custard, it should be full-fat for the silkiest texture and deepest flavor.
• Granulated sugar: Sweetens the custard without overpowering the vanilla, and helps thicken it as it cooks.
• Egg yolks: Three of them create that luscious, golden custard that sets perfectly when chilled.
• Cornstarch: Your insurance policy against curdling, it stabilizes the custard and gives it body.
• Pure vanilla extract: Do not skip this, real vanilla makes the custard taste like something worth waiting for.
• Blood oranges: The stars of the show, their ruby segments are both tart and floral, and they make every tart look like a work of art.
• Honey: Optional but worth it, a thin glaze makes the oranges glisten and adds a whisper of floral sweetness.

Instructions

Mix the tart dough:

Pulse the flour, powdered sugar, and salt in your food processor until combined, then add the cold butter and pulse until the mixture looks like wet sand. Add the egg yolk and drizzle in ice water slowly, pulsing just until the dough starts to clump together without becoming a ball.

Chill the dough:

Pat the dough into a flat disk, wrap it tightly in plastic, and refrigerate for at least an hour. This rest is what keeps your shells from shrinking and makes rolling out the dough a dream instead of a wrestling match.

Roll and shape:

On a floured surface, roll the dough to about 1/8-inch thickness, 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 again for 20 minutes so they hold their shape during baking.

Blind bake the shells:

Line each shell with parchment and fill with pie weights or dried beans, then bake at 350°F for 15 minutes. Remove the weights and parchment, then bake another 5 minutes until golden and crisp.

Make the custard:

Heat the milk in a saucepan until it steams, then whisk together the yolks, sugar, and cornstarch in a bowl until pale. Slowly pour the hot milk into the yolk mixture while whisking, then return everything to the pan and cook over medium heat, whisking constantly, until thick and bubbling.

Finish and cool the custard:

Stir in the vanilla and butter until smooth, then transfer to a bowl and 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 chilled custard into your cooled tart shells, smoothing the tops gently. Arrange thin slices of blood orange in overlapping circles on top, pressing them lightly into the custard.

Glaze and serve:

If you want that professional finish, warm honey and a teaspoon of water together and brush it over the oranges. Chill the tarts until you are ready to serve, they taste best cold and look stunning on any plate.

Pin It

I served these at a brunch once and watched people take photos before they took bites. It felt a little silly at first, but then I realized that is part of what makes cooking special, creating something beautiful enough to pause over. The tarts disappeared in minutes, but the compliments lasted all week.

Make-Ahead Magic

The tart shells can be baked up to three days in advance and stored in an airtight container at room temperature. The custard keeps beautifully in the fridge for two days, just give it a good whisk before spooning it into the shells. I assemble these the morning of serving so the pastry stays crisp and the oranges look fresh and bright.

When Blood Oranges Disappear

Blood orange season is short, usually January through March, so when they vanish from the market I switch to cara cara or navel oranges. You lose that dramatic ruby color, but the tarts still taste like sunshine. I have also made these with grapefruit slices, which add a sharper bite that some people love even more than the original.

Storing and Serving

These tarts are best served cold, straight from the fridge, where the custard is firm and the fruit is cool and refreshing. They will keep for up to two days covered loosely in the refrigerator, though the shells may soften slightly over time. If you are transporting them, keep them chilled and assemble just before serving for the crispest results.

• Let the tarts sit at room temperature for 5 minutes before serving so the custard softens just a touch.
• A small dollop of whipped cream on the side is never a bad idea.
• Pair with sparkling wine or strong coffee for a finish that feels effortless and elegant.

Pin It

Every time I make these, I remember that baking does not have to be complicated to feel special. Sometimes all it takes is good butter, fresh fruit, and a little patience.

Recipe FAQs

→ Can I make these tarts ahead of time?

Yes, the tart shells and custard can be prepared up to 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 2-4 hours before serving for the best texture and presentation.

→ What can I substitute for blood oranges?

Regular navel or Cara Cara oranges work beautifully as substitutes. You can also use grapefruit segments, tangerines, or a mix of citrus fruits. The flavor will vary slightly, but the visual appeal and sweet-tart contrast will remain delicious.

→ How do I prevent the tart shells from shrinking?

Chilling the dough twice is key: once after making it and again after pressing it into the pans. This relaxes the gluten and helps maintain the shape during baking. Also, avoid stretching the dough when fitting it into the pans, and use pie weights during blind baking.

→ 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 the same amount of custard and blood oranges. Slice into wedges to serve 6-8 people.

→ How do I know when the custard is thick enough?

The custard should coat the back of a spoon and hold a line when you draw your finger through it. It will thicken dramatically as it bubbles, usually after 2-3 minutes of constant whisking over medium heat. Don't overcook or it may become grainy.

→ What wine pairs well with these tarts?

Sparkling rosé complements the citrus beautifully, while a late-harvest Riesling or Moscato d'Asti provides sweet contrast. For non-alcoholic options, try sparkling water with a splash of blood orange juice or a floral herbal tea.