The Blood Orange Tarts with Vanilla Custard Recipe is a stunning and delightful dessert that combines the tangy brightness of blood oranges with the rich, creamy smoothness of homemade vanilla custard, all nestled in a buttery, flaky tart shell. This recipe brings together fresh and vibrant flavors in a way that’s both elegant and inviting, perfect for impressing guests or simply treating yourself to a little citrus sunshine on your plate. Every bite bursts with a balance of sweet and tart that feels impossibly fresh and just pure joy.
Ingredients You’ll Need
Gathering simple, quality ingredients is the secret to making these Blood Orange Tarts with Vanilla Custard Recipe truly shine. Each component plays a key role — from the tender tart dough that holds everything together, to the luscious custard that melts in your mouth, and finally, the juicy blood orange slices that add a pop of color and a burst of flavor.
- All-purpose flour (1 1/4 cups): The foundation for a tender, flaky tart shell that won’t overpower the filling.
- Powdered sugar (1/4 cup): Adds just the right touch of sweetness and helps keep the crust crumbly and delicate.
- Unsalted butter (1/2 cup, cold and cubed): Provides rich flavor and creates that buttery flakiness every tart needs.
- Large egg yolk (1): Acts as a binding agent in the dough, helping it come together smoothly.
- Ice water (1-2 tablespoons): Keeps the dough cool and workable without over-hydrating it.
- Pinch of salt: Enhances all the flavors, balancing the sweetness perfectly.
- Whole milk (1 1/4 cups): Creates a creamy base for the custard, adding richness.
- Granulated sugar (1/3 cup): Sweetens the custard without overpowering the natural tang of the blood oranges.
- Large egg yolks (3): Provide structure and richness to the custard’s silky texture.
- Cornstarch (2 tablespoons): Thickens the custard to a perfect spoonable consistency.
- Pure vanilla extract (1 teaspoon): Infuses the custard with a warm, fragrant sweetness.
- Unsalted butter (1 tablespoon): Adds a luxurious sheen and velvety finish to the custard.
- Blood oranges (3-4, peeled and thinly sliced): The star ingredient—fresh, vibrant, and bursting with flavor and color.
- Honey (1 tablespoon, optional): Used to glaze the top, giving the tart a shiny, inviting finish.
- Water (1 teaspoon, optional): Helps thin the honey for an even glaze brush.
How to Make Blood Orange Tarts with Vanilla Custard Recipe
Step 1: Prepare and Chill Tart Dough
Start by pulsing together the flour, powdered sugar, and salt in a food processor until evenly combined. Add the cold, cubed butter and pulse until the mixture looks like coarse crumbs — this texture is essential for a flaky crust. Next, mix in the egg yolk and ice water one tablespoon at a time until the dough just holds together in a rough ball. Shape the dough into a disk, wrap it tightly, and pop it in the fridge for at least an hour to chill. This resting period lets the butter firm up again and ensures your tart shells will be wonderfully crisp and delicate.
Step 2: Line Tart Pans and Blind Bake
Once the dough is chilled, roll it out on a lightly floured surface to about 1/8-inch thick. Cut circles to fit six 4-inch tart pans, then gently press the dough into each tart pan, trimming off any excess. For best results, chill the tart shells for 20 more minutes—this helps prevent shrinkage during baking. Preheat your oven to 350°F while you line each shell with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, remove the weights and parchment, and bake for an additional five minutes until the crusts turn golden brown. Let them cool completely to prepare for the luscious custard filling.
Step 3: Make the Vanilla Custard
The custard is where magic happens. Warm the milk in a saucepan until it’s steaming but not boiling. In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until the mixture is pale and smooth. Slowly pour the hot milk into this mix while whisking continuously to temper the eggs, then return everything to the saucepan. Cook over medium heat, stirring constantly, until the custard thickens to a luscious, pudding-like consistency—this usually takes 2 to 3 minutes. Once thickened, stir in the vanilla extract and butter for extra smoothness and flavor. Pour the custard into a bowl, cover its surface with plastic wrap to prevent a skin from forming, and let it cool to room temperature before chilling for at least an hour.
Step 4: Assemble and Glaze the Tarts
When the custard is fully chilled, spoon it generously into the cooled tart shells, smoothing the surface gently. Top each tart with overlapping slices of blood orange, creating a vibrant and elegant pattern that’s sure to catch anyone’s eye. For a lovely glossy finish, warm the honey with a little water until it’s runny, then brush this glaze over the blood orange slices. This not only adds shine but also a subtle sweetness that contrasts beautifully with the tart citrus. Chill the completed tarts until you’re ready to serve.
How to Serve Blood Orange Tarts with Vanilla Custard Recipe
Garnishes
Fresh mint leaves or a sprinkle of finely chopped pistachios add a pop of color and a delicate flavor contrast that enhances the tart’s presentation. You could also dust a little powdered sugar around the plate or add a few edible flowers to lift the look and taste even more.
Side Dishes
These tarts pair wonderfully with a simple dollop of lightly whipped cream or a scoop of vanilla bean ice cream to complement the creamy custard. For a refreshing balance, serve alongside a crisp green salad with citrus segments and toasted nuts for a light, bright course before the dessert.
Creative Ways to Present
Try turning this recipe into mini tartlets for a party platter or arrange the tarts on a wooden board with fresh citrus wedges and sprigs of herbs for a rustic, inviting dessert display. You can also serve the custard in small glasses topped with blood orange slices and a drizzle of honey as an alternative individual treat.
Make Ahead and Storage
Storing Leftovers
Place leftover tarts in an airtight container and store them in the refrigerator. They will stay fresh for up to 2 days, though they’re best enjoyed the day they are made to keep the tart crust crisp and the custard perfectly creamy.
Freezing
Blood Orange Tarts with Vanilla Custard Recipe are best enjoyed fresh and don’t freeze well due to the delicate custard and fresh fruit topping. Freezing can cause the custard to become watery when thawed, and the slices may lose their appealing texture. If you must freeze, remove the oranges and freeze the shell and custard separately, but freshness will still be compromised.
Reheating
Since these tarts are served chilled, reheating isn’t ideal. If the crust loses crispness, you can briefly warm just the shell before assembling the custard and fruit for a better textural contrast. Otherwise, it’s best to enjoy them cold, allowing the flavors to shine vibrantly.
FAQs
Can I use regular oranges instead of blood oranges?
Absolutely! While blood oranges give a unique color and slightly different flavor, navel or cara cara oranges are excellent substitutes and will still create a delicious, vibrant tart.
How do I prevent the custard from curdling?
The key is to temper the egg yolks by gradually whisking in the hot milk before cooking. Also, keep the heat moderate and stir constantly during cooking to ensure the custard thickens smoothly without scrambling the eggs.
Can I prepare the tart shells ahead of time?
Yes! You can blind bake the tart shells up to two days in advance and store them in an airtight container at room temperature. Just assemble the custard and fruit right before serving for the freshest results.
Is there a dairy-free version of this recipe?
For a dairy-free option, substitute the milk with coconut or almond milk and replace the butter in the dough and custard with a dairy-free margarine or coconut oil. The custard texture will be slightly different but still delicious.
What if I don’t have pie weights for blind baking?
No worries! You can use dried beans, rice, or even sugar as makeshift pie weights when lining your tart shells with parchment paper. Just be sure to use something you don’t plan to eat afterward.
Final Thoughts
I truly hope you give the Blood Orange Tarts with Vanilla Custard Recipe a try because it’s one of those desserts that feels both special and surprisingly doable. The bright blood oranges paired with the silky custard and buttery crust create such a perfect balance of flavors and textures — a real showstopper that’s also a total crowd-pleaser. Whether you’re baking for an occasion or simply craving something sweet and refreshing, these tarts are bound to become a cherished favorite in your recipe collection.
Print
Delicious Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 6 tarts
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These elegant Blood Orange Tarts with Vanilla Custard combine a buttery, flaky tart shell with smooth, creamy vanilla custard and vibrant blood orange slices. The tart shells are blind baked to perfection, filled with a luscious homemade vanilla custard, and topped with fresh, juicy blood orange slices glazed for a beautiful shine. Perfect for a refreshing dessert that balances citrus tang and sweet creaminess, these tarts serve six and take about 55 minutes from start to finish, including chilling time.
Ingredients
Tart Dough
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1–2 tablespoons ice water
- Pinch of salt
Vanilla Custard
- 1 1/4 cups whole milk
- 1/3 cup granulated sugar
- 3 large egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsalted butter
Topping & Glaze
- 3–4 blood oranges, peeled and sliced into thin rounds
- 1 tablespoon honey (optional for glazing)
- 1 teaspoon water (optional for glazing)
Instructions
- Prepare Tart Dough: In a food processor, pulse together the flour, powdered sugar, and salt. Add the cold, cubed butter and pulse until the mixture looks like coarse crumbs. Add the egg yolk and pulse again, then add ice water one tablespoon at a time until the dough just forms.
- Chill Dough: Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to firm up and make it easier to roll.
- Line Tart Pans: On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Cut pieces to fit six 4-inch tart pans. Press the dough carefully into each pan and trim the edges. Chill the lined tart pans in the fridge for 20 minutes to prevent shrinking during baking.
- Blind Bake Shells: Preheat your oven to 350°F (175°C). Line each tart shell with parchment paper and fill with pie weights or dried beans to keep the shape intact. Bake for 15 minutes, then remove weights and parchment paper and bake for an additional 5 minutes until the shells are golden brown. Let them cool completely before filling.
- Prepare Vanilla Custard: In a medium saucepan, gently heat the milk until steaming but not boiling. In a bowl, whisk together the egg yolks, granulated sugar, and cornstarch until pale and smooth. Slowly whisk the hot milk into the egg mixture to temper the eggs. Return everything to the saucepan and cook over medium heat, whisking constantly until the custard thickens and bubbles, about 2-3 minutes. Remove from heat and stir in vanilla extract and unsalted butter until smooth.
- Cool Custard: Transfer the custard to a clean bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 1 hour to chill and set.
- Assemble Tarts: Spoon the chilled vanilla custard evenly into the cooled tart shells. Arrange the thin blood orange slices in overlapping circles on top of the custard for an attractive, fresh presentation.
- Glaze and Chill: In a small saucepan, warm the honey with water until it becomes runny and easy to brush. Lightly brush this glaze over the blood orange slices to add shine and a touch of sweetness. Chill the assembled tarts until ready to serve, allowing the glaze to set and flavors to meld.
Notes
- Use cold butter for the tart dough to ensure a flaky crust.
- Pie weights or dried beans are essential to prevent the tart shells from puffing up during blind baking.
- Cover custard surface with plastic wrap to avoid skin formation.
- The honey glaze is optional but adds a beautiful shine and subtle sweetness.
- Blood oranges can be substituted with regular navel oranges or Cara Cara oranges if blood oranges are unavailable.
- Ensure custard is fully chilled before assembling for the best texture and to avoid melting the crust.
