Description
A delightful recipe for Blood Orange Tarts filled with creamy custard and topped with vibrant blood orange slices, perfect for any occasion.
Ingredients
Scale
- 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
- 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
- 3–4 blood oranges, peeled and sliced into thin rounds
- 1 tablespoon honey, optional for glazing
- 1 teaspoon water, optional for glazing
Instructions
- In a food processor, pulse together flour, powdered sugar, and salt. Add cold butter and pulse until the mixture resembles coarse crumbs. Add egg yolk and pulse, adding ice water one tablespoon at a time until the dough just comes together.
- Shape dough into a disk, wrap in plastic, and chill for at least 1 hour.
- Roll out dough on a lightly floured surface to 1/8-inch thickness. Cut to fit six 4-inch tart pans. Press dough into pans and trim excess. Chill for 20 minutes.
- Preheat oven to 350°F. Line tart shells with parchment and fill with pie weights. Bake for 15 minutes, remove weights and parchment, then bake 5 minutes more until golden. Cool completely.
- In a medium saucepan, heat milk until steaming. In a bowl, whisk egg yolks, sugar, and cornstarch until pale. Gradually whisk in hot milk. Return mixture to saucepan and cook over medium heat, whisking constantly, until thickened and bubbling, 2-3 minutes. Remove from heat, stir in vanilla and butter.
- Transfer custard to a bowl, cover the surface with plastic wrap, and cool to room temperature, then chill at least 1 hour.
- Spoon chilled custard into cooled tart shells. Top with overlapping slices of blood orange.
- Warm honey and water in a small pan and brush over oranges for a glossy finish, if desired.
- Chill tarts until ready to serve.
Notes
- For best results, chill tart shells completely before filling.
- Use fresh blood oranges for the best flavor and presentation.
- The glaze is optional but adds a nice shine to the fruit.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg