If you’re craving a dessert that effortlessly combines tangy brightness with creamy indulgence, then you are in for a treat with this Blood Orange Tarts with Vanilla Custard Recipe. These tarts marry the vibrant, slightly tart flavor of blood oranges with a luxuriously smooth vanilla custard tucked inside a perfectly tender, buttery crust. Trust me, every bite feels like a celebration of color, flavor, and texture that’s as beautiful as it is delicious. Whether you’re impressing guests or simply treating yourself, this recipe is guaranteed to brighten your day and your dessert plate.
Ingredients You’ll Need
To create these stunning Blood Orange Tarts with Vanilla Custard Recipe, you’ll want to gather a handful of simple yet essential ingredients. Each one plays a crucial role, bringing together the perfect balance of crisp, creamy, sweet, and tangy elements that make this dessert so irresistible.
- All-purpose flour (1 1/4 cups): The foundation for the tart crust, providing structure and a tender crumb.
- Powdered sugar (1/4 cup): Adds subtle sweetness and lightness to the dough, ensuring it’s not too dense.
- Unsalted butter, cold and cubed (1/2 cup): Critical for a flaky, melt-in-your-mouth pastry texture.
- Large egg yolk (1): Gives richness and acts as a binder for the crust ingredients.
- Ice water (1-2 tablespoons): Just enough moisture to bring the dough together without making it sticky.
- Pinch of salt: Balances sweetness and enhances the overall flavor of the crust.
- Whole milk (1 1/4 cups): The creamy base for the luscious vanilla custard filling.
- Granulated sugar (1/3 cup): Sweetens the custard just enough without overpowering the blood orange’s vibrant flavor.
- Large egg yolks (3): Essential for thickening and enriching the custard.
- Cornstarch (2 tablespoons): Ensures the custard sets beautifully with a silky, smooth texture.
- Pure vanilla extract (1 teaspoon): Infuses the custard with warm, aromatic depth.
- Unsalted butter (1 tablespoon): Adds a glossy finish and a touch of richness to the custard.
- Blood oranges (3-4): Peeled and thinly sliced, these provide vibrant color and a burst of citrus brightness.
- Honey (1 tablespoon, optional): Used for glazing the blood orange slices to give a shiny, inviting finish.
- Water (1 teaspoon, optional): Dilutes honey slightly for a perfect glaze consistency.
How to Make Blood Orange Tarts with Vanilla Custard Recipe
Step 1: Prepare the Tart Dough
Start by pulsing the all-purpose flour, powdered sugar, and a pinch of salt in a food processor until combined. Cut in the cold, cubed butter until the mixture resembles coarse crumbs—this ensures your crust will be delightfully flaky. Add the egg yolk and pulse again, then gradually add ice water one tablespoon at a time. Stop as soon as the dough just begins to come together, ensuring you don’t overwork it.
Step 2: Chill the Dough
Shape the dough into a smooth disk, wrap it tightly in plastic wrap, and pop it into the fridge for at least an hour. This chilling step is crucial for maintaining a tender, flaky texture and making the dough easier to roll out.
Step 3: Line Tart Pans and Blind Bake
On a lightly floured surface, roll the dough out to about 1/8-inch thickness. Cut circles to fit six 4-inch tart pans, then gently press the dough into the pan bottoms and sides, trimming any overhanging edges. Place the lined pans back in the fridge for 20 minutes to chill again, which helps prevent shrinking while baking.
Preheat your oven to 350°F. Line each tart shell with parchment paper and fill with pie weights or dried beans. Blind bake the shells for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until golden and set. Let the shells cool completely before filling.
Step 4: Prepare the Vanilla Custard
In a saucepan, gently heat the whole milk until it’s steaming but not boiling. Meanwhile, whisk together the egg yolks, granulated sugar, and cornstarch in a bowl until pale and smooth. Temper the egg mixture by gradually whisking in the hot milk, then return everything to the saucepan.
Cook over medium heat, whisking continuously, until the custard thickens and bubbles gently—usually 2 to 3 minutes. Remove from heat, and stir in the pure vanilla extract and the tablespoon of unsalted butter for that rich finish. Transfer the custard to a bowl, cover the surface with plastic wrap to avoid a skin forming, and let it cool to room temperature before refrigerating for at least an hour.
Step 5: Assemble the Tarts
Once your tart shells are completely cool and your custard is nicely chilled, spoon the velvety custard evenly into each shell. Then, artfully arrange overlapping slices of blood orange on top to create a stunning mosaic of ruby-red circles.
Step 6: Add the Glaze and Chill
For that final touch of shine and a hint of sweetness, gently warm the honey and water until smooth and liquid, then brush this glaze over the blood orange slices. Pop the tarts back in the fridge until you’re ready to serve, allowing the glaze to set beautifully.
How to Serve Blood Orange Tarts with Vanilla Custard Recipe
Garnishes
To elevate your Blood Orange Tarts with Vanilla Custard Recipe, consider garnishing with a sprinkle of finely chopped fresh mint or a few edible flower petals. A light dusting of powdered sugar just before serving also adds a delicate touch of sweetness and visual contrast that makes the colors pop.
Side Dishes
This dessert pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream. For a brunch spread, serve alongside a cup of rich espresso or a glass of sparkling rosé to complement the tart’s citrus notes.
Creative Ways to Present
Try serving these tarts on a rustic wooden board or individual colored ceramic plates to highlight their vibrant hues. You could also drizzle a little blood orange syrup around the plate or sprinkle finely chopped pistachios for extra texture and color contrast. The visual appeal is half the fun!
Make Ahead and Storage
Storing Leftovers
Leftover Blood Orange Tarts with Vanilla Custard Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Keep them chilled to preserve the custard’s creamy texture and keep the crust crisp and fresh.
Freezing
While these tarts are best enjoyed fresh, you can freeze the tart shells before baking if you want to prep ahead. Wrap tightly and freeze for up to a month, then bake from frozen and finish the recipe as directed. Avoid freezing the filled tarts, as custard texture and blood orange quality may suffer.
Reheating
Because of the custard and fresh fruit, reheating is not recommended. If you prefer the crust warmed, you could carefully remove the blood orange slices and warm tart shells in a low oven for a few minutes before reassembling and serving.
FAQs
Can I use regular oranges instead of blood oranges?
Absolutely! While blood oranges give a unique color and a slightly more complex flavor, regular navel or Cara Cara oranges will also work beautifully and offer a lovely citrus brightness.
What’s the best way to peel blood oranges for these tarts?
For the prettiest slices, peel the oranges by cutting away the skin and white pith with a sharp knife, then slice crosswise into thin rounds. Removing the pith ensures a sweeter taste and a more delicate texture on your tart.
Can I make the custard ahead of time?
Yes! The custard actually benefits from chilling for at least an hour or more, allowing flavors to meld and it to set properly. You can prepare the custard a day ahead and keep it refrigerated until you’re ready to assemble the tarts.
What can I substitute for pie weights when blind baking?
If you don’t have pie weights, dry beans, uncooked rice, or even sugar can be used in their place to keep the dough from puffing up during baking.
Is there a way to make these tarts vegan?
You could experiment by using plant-based butter and a thickened coconut milk custard, but keep in mind that the texture and flavor will differ from the classic Blood Orange Tarts with Vanilla Custard Recipe. It’s a fun challenge if you want to get creative in the kitchen!
Final Thoughts
There’s something truly special about the combination of bright, jewel-toned blood oranges and smooth vanilla custard nestled in a buttery crust. This Blood Orange Tarts with Vanilla Custard Recipe is a fantastic way to bring a splash of elegance and sunshine to any occasion. I encourage you to gather your ingredients, roll up your sleeves, and make this gorgeous dessert your own—it’s sure to wow everyone lucky enough to share it with you!
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Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
These elegant Blood Orange Tarts with Vanilla Custard feature a crisp, buttery tart shell filled with creamy, smooth vanilla custard and topped with vibrant, thinly sliced blood oranges. The optional honey glaze adds a glossy finish and subtle sweetness, making this dessert both visually stunning and deliciously refreshing. Perfect for a sophisticated dessert or special occasion treat.
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
- 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 buttery pieces and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse again, then add ice water tablespoon by tablespoon until the dough just begins to come together.
- Chill Dough: Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate it for at least 1 hour to firm up and develop flavor.
- Line Tart Pans: On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Cut out dough circles to fit six 4-inch tart pans. Press the dough gently into the pans and trim any excess. Chill the lined tart pans for 20 minutes to maintain shape while baking.
- Blind Bake Shells: Preheat the oven to 350°F (175°C). Line the tart shells with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment and weights and bake for another 5 minutes or until the shells are golden and cooked through. Allow to cool completely.
- Prepare Vanilla Custard: In a medium saucepan, heat the whole milk over medium heat until it is steaming but not boiling. Meanwhile, in a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until pale and smooth. Gradually whisk the hot milk into the egg mixture to temper it. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly until the custard thickens and bubbles, about 2-3 minutes. Remove from heat and stir in vanilla extract and butter until smooth.
- Cool Custard: Transfer the custard to a bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Allow to cool to room temperature, then refrigerate for at least 1 hour until chilled and set.
- Assemble Tarts: Spoon the chilled vanilla custard evenly into the cooled tart shells. Arrange overlapping slices of blood orange attractively on top of the custard to cover completely.
- Glaze and Chill: For a glossy finish, gently warm the honey and water together in a small pan until runny. Brush this glaze lightly over the blood orange slices. Chill the finished tarts in the refrigerator until ready to serve.
Notes
- Ensure the butter used in the tart dough is very cold to achieve a flaky crust.
- Chilling the tart dough and shells helps prevent shrinking during baking.
- Tempering the egg yolks with hot milk prevents curdling in the custard.
- The honey glaze is optional but adds a beautiful shine and subtle sweetness to the tart topping.
- Use fresh blood oranges for the best color and flavor; if unavailable, navel oranges can be substituted but will alter the appearance.
