Blood Orange Tarts with Custard

My neighbor handed me a bag of blood oranges one February morning, their deep crimson flesh almost glowing through the translucent skin. I'd never worked with them before and wasn't sure what to do beyond eating them straight. That afternoon, I decided to try making individual tarts, something elegant enough to match their striking color. The kitchen smelled like butter and citrus for hours, and when I finally sliced into the first one, the contrast between the golden crust, creamy custard, and jewel-toned fruit made me feel like I'd created something far fancier than I actually had.

I made these for a winter dinner party where everyone showed up bundled and grumpy from the cold. When I brought out the tarts, the whole table went quiet for a second, just staring at the deep ruby slices against the pale custard. One friend said it looked too pretty to eat, then immediately took a huge bite. The tartness of the blood oranges cut through the richness in a way that made everyone reach for seconds, even though we'd all claimed to be too full.

Ingredients

• All-purpose flour: The base of your tart shell, and using cold butter with it creates those flaky layers you want in a good pastry.
• Powdered sugar: Dissolves more easily than granulated in the dough, giving you a tender, slightly sweet crust without any gritty texture.
• Unsalted butter (cold and cubed): Keep it truly cold so it doesn't melt into the flour too soon, or you'll lose that crumbly, buttery structure.
• Egg yolk: Adds richness and helps bind the dough without making it tough like a whole egg might.
• Ice water: Just enough to bring the dough together, add it slowly because too much will make your crust chewy instead of crisp.
• Whole milk: The foundation of your custard, and whole milk gives it the creaminess you need without being too heavy.
• Granulated sugar: Sweetens the custard just enough to balance the tart citrus without turning it into candy.
• Egg yolks: These thicken the custard and give it that luxurious, velvety texture you expect from a French filling.
• Cornstarch: A little insurance against curdling, and it helps the custard set up beautifully when chilled.
• Pure vanilla extract: Adds warmth and depth, I learned the hard way that imitation vanilla tastes flat in custard.
• Blood oranges: The star of the show, their tartness and color make this dessert unforgettable, but regular oranges work if you can't find them.
• Honey (optional): A light glaze that makes the orange slices glisten and adds a subtle 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 cubes and pulse until it looks like coarse sand with some pea-sized bits. Add the egg yolk and pulse, drizzling in ice water one tablespoon at a time just until the dough starts to clump together when you pinch it.

Chill the dough:

Turn the dough out onto your counter, press it into a flat disk, wrap it tightly in plastic, and refrigerate for at least an hour. This rest makes it easier to roll and keeps the butter cold so your crust bakes up flaky.

Roll and fit the shells:

On a floured surface, roll the dough to about 1/8-inch thick, then cut circles large enough to fit your tart pans with a little overhang. Press gently into each pan, trim the edges, and chill them again for 20 minutes so they hold their shape in the oven.

Blind bake the shells:

Heat your oven to 350°F, line each shell with parchment, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment, then bake another 5 minutes until the bottoms are golden and crisp.

Make the vanilla custard:

Heat the milk in a saucepan until it's steaming but not boiling, then whisk together the egg yolks, sugar, and cornstarch in a bowl until smooth and pale. Slowly pour the hot milk into the yolk mixture while whisking constantly, then return everything to the saucepan and cook over medium heat, whisking the whole time, until it thickens and bubbles for about 2 to 3 minutes.

Finish and chill the custard:

Take the custard off the heat, stir in the vanilla and butter until melted, then transfer to a bowl and press plastic wrap directly onto the surface to prevent a skin. Let it cool to room temperature, then refrigerate for at least an hour until completely cold.

Assemble the tarts:

Spoon the chilled custard into each cooled tart shell, smoothing the tops gently. Arrange thin slices of blood orange on top in overlapping circles or whatever pattern makes you happy.

Glaze and serve:

If you want that shiny finish, warm the honey and water together in a small pan and brush it lightly over the oranges. Chill the tarts until you're ready to serve, they'll hold beautifully for a few hours.

Save

The first time I served these, my friend who rarely bakes texted me the next day asking for the recipe. She said she made them for her mom's birthday and everyone asked where she ordered them from. That's when I realized these tarts have a way of making you look like you know exactly what you're doing in the kitchen, even when you're still figuring it out. They've become my go-to when I want to impress without actually stressing myself out.

Choosing Your Blood Oranges

Look for blood oranges that feel heavy for their size and have smooth, firm skin without soft spots. The color of the peel doesn't always tell you how red the flesh will be inside, so don't worry if some look more orange than burgundy on the outside. I've found that the darker varieties like Moro have the deepest color and most intense flavor, but even the lighter Tarocco oranges work beautifully. If you can't find blood oranges at all, regular navel or Cara Cara oranges will still make a lovely tart, you'll just lose that dramatic crimson color. Taste one before you start so you know how sweet or tart your batch is and adjust the honey glaze accordingly.

Making It Ahead

The beauty of these tarts is that almost everything can be done in advance without sacrificing quality. I bake the shells and make the custard the day before, storing the shells in an airtight container at room temperature and the custard covered in the fridge. The morning of serving, I let the custard sit out for about 15 minutes to soften slightly, then fill the shells and top with freshly sliced oranges. If you assemble them more than a few hours ahead, the shells can start to soften from the custard, so I've learned to wait until closer to serving time. The honey glaze can be brushed on right before you bring them out, giving you that fresh, glossy look.

Serving and Storing

These tarts are best served chilled, straight from the fridge, where the custard is firm and the crust still has some snap. I like to pull them out about 10 minutes before serving so they're not ice cold, which lets the flavors come through more clearly. If you have leftovers, cover them loosely with plastic wrap and keep them refrigerated for up to two days, though the crust will gradually soften. They pair incredibly well with a cup of strong coffee, a glass of sparkling wine, or even a light dessert wine that echoes the citrus notes.

• Let the tarts sit at cool room temperature for 10 minutes before serving for the best flavor.
• Store any extras covered in the fridge and eat within two days for optimal texture.
• Serve with a small dollop of whipped cream or a sprig of mint if you want to dress them up even more.

Save

Every time I make these, I'm reminded that the best desserts are the ones that look complicated but feel generous. They're a little bit of effort, sure, but the way they make people smile when you set them down makes every minute worth it.

Recipe Questions & Answers

→ Can I make these tarts in advance?

Yes, these tarts are perfect for making ahead. Prepare the shells and custard up to a day in advance, then assemble with fresh blood orange slices just before serving to maintain the best texture and presentation.

→ What can I use instead of blood oranges?

Regular oranges, Cara Cara oranges, or even grapefruit segments work beautifully as substitutes. While you'll lose the distinctive ruby color, the flavor and presentation will still be impressive.

→ How do I prevent the tart shells from shrinking?

Chilling the dough twice—once after forming and again after pressing into pans—is key. This allows the gluten to relax and the butter to firm up, which prevents shrinkage during baking.

→ Can I make one large tart instead of individual ones?

Absolutely. Use a 9-inch tart pan and adjust the baking time to 18-20 minutes with weights, then 7-10 minutes without. You'll need the same amount of custard and oranges for topping.

→ How should I store leftover tarts?

Cover assembled tarts loosely with plastic wrap and refrigerate for up to 2 days. The shells may soften slightly over time, so they're best enjoyed within 24 hours of assembly.

→ Do I need special tart pans for this?

While 4-inch fluted tart pans with removable bottoms are ideal for easy release and professional presentation, you can use a muffin tin lined with parchment circles as an alternative.