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
Scale
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.
