Save There was a farmers market in late January where I saw blood oranges piled high like jewels, and I bought six on impulse without a plan. That evening, I remembered a tart recipe Id been meaning to try, and suddenly those crimson-streaked oranges had a purpose. The contrast of buttery pastry, cool custard, and sharp citrus felt like something worth repeating. I made them again the following week for a dinner party, and theyve been my winter showstopper ever since.
I brought these to a potluck once, stacked in a borrowed tin, and watched people hesitate before taking one because they looked too pretty to eat. Someone finally broke the seal, and within minutes they were gone. A friend asked if Id trained in pastry, which made me laugh because Id only learned to make custard the year before. These tarts have a way of making you look like you know exactly what youre doing, even when youre winging it.
Ingredients
- All-purpose flour: The backbone of your tart shell, it should be measured lightly and never packed, or the dough will be tough.
- Powdered sugar: Sweetens the crust and helps it stay tender, plus it dissolves easily into the butter without graininess.
- Unsalted butter (cold and cubed): Cold butter creates flaky layers, so keep it in the fridge until the last second and handle it quickly.
- Egg yolk: Binds the dough and adds richness, making the crust golden and sturdy enough to hold custard without sogging.
- Ice water: Brings the dough together without warming the butter, use it sparingly and stop as soon as it holds.
- Whole milk: The base of your custard, it should be full-fat for the creamiest texture and smoothest mouthfeel.
- Granulated sugar: Sweetens the custard and helps thicken it when whisked with the yolks and cornstarch.
- Egg yolks: These are what make custard silky, and tempering them slowly prevents scrambling.
- Cornstarch: Stabilizes the custard so it sets firm enough to slice cleanly and doesnt weep in the tart shell.
- Pure vanilla extract: A little goes a long way, and real vanilla makes the custard taste warm and rounded instead of flat.
- Blood oranges: The star of the topping, their deep red color and sweet-tart flavor make these tarts unforgettable.
- Honey (optional): A light glaze adds shine and a hint of floral sweetness that complements the citrus beautifully.
Instructions
- Make the tart dough:
- Pulse the flour, powdered sugar, and salt in a food processor, then add the cold butter and pulse until it looks like wet sand. Add the egg yolk and pulse again, drizzling in ice water just until the dough clumps together when you pinch it.
- Chill the dough:
- Pat the dough into a flat disk, wrap it tightly in plastic, and refrigerate for at least an hour so the gluten relaxes and the butter firms up.
- Roll and shape:
- On a floured surface, roll the dough to about an eighth of an inch thick, then cut circles large enough to line your tart pans with a little overhang. Press gently into the pans, trim the edges, and chill again for 20 minutes to prevent shrinking.
- 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, bake 5 minutes more until golden, then cool completely on a rack.
- Heat the milk:
- Pour the milk into a saucepan and warm it over medium heat until you see steam rising, but dont let it boil.
- Whisk the yolk mixture:
- In a bowl, whisk together the egg yolks, sugar, and cornstarch until the mixture turns pale and thick. Slowly pour in the hot milk while whisking constantly to temper the yolks without cooking them.
- Cook the custard:
- Pour everything back into the saucepan and cook over medium heat, whisking nonstop, until the custard thickens and starts to bubble. Remove from heat, stir in the vanilla and butter, then press plastic wrap directly onto the surface to prevent a skin from forming.
- Chill the custard:
- Let it cool to room temperature, then refrigerate for at least an hour until its completely cold and set.
- Fill the tart shells:
- Spoon the chilled custard into each cooled shell, smoothing the tops gently with the back of a spoon.
- Arrange the blood oranges:
- Peel the oranges, slice them into thin rounds, and lay them over the custard in overlapping circles or a pattern that makes you happy.
- Glaze (optional):
- Warm the honey with a teaspoon of water until it loosens, then brush it lightly over the orange slices for a glossy, professional finish.
- Chill and serve:
- Refrigerate the finished tarts until youre ready to serve, they hold beautifully for several hours and taste best cold.
Save I served these at a birthday dinner once, and my friend who claims she doesnt like dessert ate two. She said it was the custard that got her, smooth and not too sweet, with just enough citrus to keep it interesting. That night I realized these tarts werent just pretty, they were the kind of thing that makes people rethink what they thought they liked. Its one of my favorite compliments a dish can get.
How to Know When Your Custard Is Ready
The first time I made custard, I panicked and pulled it off the heat too soon, and it never set properly in the tarts. Now I know to watch for the moment it coats the back of a spoon and holds a line when you drag your finger through it. It should bubble gently for at least 30 seconds after it thickens, which activates the cornstarch fully. Trust the process and keep whisking, the texture will shift suddenly from liquid to luscious, and youll feel it in the resistance of the whisk.
Choosing and Slicing Blood Oranges
Blood oranges are in season from December through March, and the deeper the red, the more dramatic your tarts will look. I like to slice them while theyre cold from the fridge because they hold their shape better and dont weep as much juice. Use a very sharp knife and cut them just thick enough to stay intact but thin enough to layer nicely, about a quarter inch works perfectly. If you cant find blood oranges, Cara Cara or navel oranges are lovely substitutes, though youll lose that stunning crimson color.
Make-Ahead and Storage Tips
These tarts are ideal for entertaining because you can bake the shells and make the custard a day ahead, then assemble them the morning of your event. Store the shells in an airtight container at room temperature, and keep the custard covered in the fridge. Once assembled, the tarts will hold in the refrigerator for up to six hours before the shells start to soften, though honestly Ive served them after eight and no one noticed.
- If youre traveling with them, assemble on site to keep the shells crisp.
- Leftover custard is wonderful spooned over fresh berries or stirred into coffee.
- Unbaked tart dough freezes beautifully for up to three months, just thaw it overnight in the fridge before rolling.
Save Every time I pull these tarts from the fridge and see those ruby-red oranges against the pale custard, I feel like Ive made something worth sharing. They taste even better than they look, which is saying something.
Questions & Answers
- → Can I make these tarts in advance?
Yes, the tart shells and custard can be prepared up to a day ahead. Store shells in an airtight container and keep custard refrigerated with plastic wrap pressed directly on the surface. Assemble with blood oranges just before serving to maintain the crisp texture of the shells.
- → What can I substitute for blood oranges?
Regular navel oranges, cara cara oranges, or even grapefruit work well as substitutes. The flavor will be slightly less complex, but the tarts will still be delicious and visually appealing with any citrus variety.
- → How do I prevent the custard from becoming lumpy?
Whisk constantly while cooking the custard over medium heat and ensure the cornstarch is fully dissolved in the egg mixture before adding the hot milk. Tempering the eggs by gradually adding hot milk prevents curdling and creates a silky smooth texture.
- → Can I use store-bought tart shells?
Yes, pre-made tart shells can save time and still yield excellent results. Look for high-quality buttery pastry shells and bake according to package directions before filling with custard and topping with blood oranges.
- → Why do the tart shells need to chill before baking?
Chilling the dough helps the butter firm up, which prevents excessive shrinking during baking and maintains the shape of the tart shells. This step ensures crisp, evenly baked pastry with defined edges.
- → How should I store leftover tarts?
Store assembled tarts covered in the refrigerator for up to 2 days. Note that the shells may soften slightly over time due to moisture from the custard and fruit. For best texture, consume within 24 hours of assembly.