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If you’re searching for a stunning dessert that perfectly balances bright citrus flavors and creamy indulgence, this Blood Orange Tarts with Vanilla Custard Recipe is an absolute winner. Imagine delicate, buttery tart shells cradling a silky vanilla custard that’s topped with vibrant, jewel-like slices of blood orange—each bite bursts with freshness and just a touch of sweetness. This recipe brings the elegance of a patisserie straight to your kitchen, and it’s easier to make than you might think!
Ingredients You’ll Need
All the ingredients for this Blood Orange Tarts with Vanilla Custard Recipe are simple but carefully chosen to create the ideal harmony of texture, flavor, and visual appeal. Each item plays an essential role: from the crisp tart dough to the luscious custard and the striking blood oranges that crown the tarts.
- All-purpose flour: Forms the sturdy yet tender base for the tart crust, creating that perfect flaky texture.
- Powdered sugar: Adds sweetness and helps give the crust a fine, melt-in-your-mouth crumb.
- Unsalted butter, cold and cubed: Key for richness and flakiness in the crust—cold butter helps create those lovely pockets of air.
- Large egg yolk: Binds the dough delicately without making it tough, plus adds richness.
- Ice water: Just enough to bring the dough together without activating gluten too much, keeping it tender.
- Salt: A pinch enhances all the flavors in the pastry and custard.
- Whole milk: Provides the creamy base for the vanilla custard, making it silky and smooth.
- Granulated sugar: Sweetens the custard and balances the tart blood orange flavor.
- Egg yolks: Essential for thickening the custard and giving it that luscious texture.
- Cornstarch: Adds extra thickening power to ensure the custard sets beautifully without curdling.
- Pure vanilla extract: Infuses the custard with warm, comforting flavor that complements the citrus perfectly.
- Unsalted butter: Folded into the custard at the end for a velvety finish.
- Blood oranges: Their stunning color and sweet-tart taste are the star of the toppings on these tarts.
- Honey (optional): Creates a glossy glaze that adds shine and a subtle extra layer of sweetness.
- Water (optional): Used to thin the honey for an even glaze application.
How to Make Blood Orange Tarts with Vanilla Custard Recipe
Step 1: Prepare Tart Dough
Start by combining the all-purpose flour, powdered sugar, and salt in a food processor. Then, add the cold, cubed butter and pulse until the mixture resembles coarse crumbs—this is the key to a flaky crust. Incorporate the egg yolk, pulsing a bit more, and add ice water tablespoon by tablespoon until the dough just comes together. Be careful not to overwork it!
Step 2: Chill Dough
Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least an hour. This step is essential because it relaxes the gluten and firms up the butter, preventing shrinkage during baking.
Step 3: Line Tart Pans
Roll the chilled dough out on a lightly floured surface until it’s about 1/8 inch thick. Cut pieces to fit six 4-inch tart pans. Press the dough gently into each pan, trimming any excess. Pop the lined pans back into the fridge for about 20 minutes; this keeps the dough cold so it bakes up crisp and tender.
Step 4: Blind Bake Shells
Preheat your oven to 350°F (175°C). Line the tart shells with parchment paper and fill with pie weights or dried beans to prevent bubbling. Bake for 15 minutes, then remove the weights and parchment to bake for an additional 5 minutes until golden and fragrant. Let the tart shells cool completely before filling.
Step 5: Prepare Vanilla Custard
Warm the whole milk in a saucepan until steaming but not boiling. Meanwhile, whisk together egg yolks, granulated sugar, and cornstarch in a bowl until pale and smooth. Slowly drizzle the hot milk into the egg mixture while whisking continuously to temper the eggs. Return the combined mixture to the saucepan and cook over medium heat, whisking constantly, until thickened and bubbling—this usually takes 2 to 3 minutes. Remove from heat, then stir in the pure vanilla extract and butter for added richness and smoothness.
Step 6: Cool Custard
Transfer the custard to a 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 an hour to set fully and chill it for assembling.
Step 7: Assemble Tarts
Once the tart shells and custard are ready, spoon the chilled custard evenly into each shell. Then, artistically arrange thin overlapping slices of blood orange on top, creating a beautiful, eye-catching pattern.
Step 8: Glaze and Chill
For a glossy, professional finish, warm the honey with a little water until smooth and brush it gently over the blood orange slices. This glaze not only enhances the appearance but also adds a subtle sweet note. Refrigerate the tarts until you’re ready to serve.
How to Serve Blood Orange Tarts with Vanilla Custard Recipe
Garnishes
For an extra touch of elegance, sprinkle finely chopped pistachios or fresh mint leaves on top right before serving. The pistachios add a delightful crunch and a pop of green, while mint offers a refreshing, aromatic contrast to the creamy custard and vibrant citrus.
Side Dishes
These tarts shine beautifully on their own but pairing them with a light dollop of whipped cream or a scoop of vanilla bean ice cream elevates the experience. If serving as part of a larger dessert spread, a simple mixed berry salad alongside balances the tartness of the blood oranges.
Creative Ways to Present
If you want to impress guests visually, serve the tarts on a slate platter with edible flowers dotted around for a festival of colors. Alternatively, stack mini tarts on a tiered stand as a centerpiece for a brunch or tea party. These ideas highlight the festive charm of this Blood Orange Tarts with Vanilla Custard Recipe beautifully.
Make Ahead and Storage
Storing Leftovers
Store any leftover tarts in an airtight container in the refrigerator. They will keep well for up to 3 days, allowing the custard to remain silky and the crust fresh. Just be sure to cover tightly to prevent the tart shells from absorbing any fridge odors.
Freezing
Because of the delicate nature of the custard and fresh blood oranges, freezing the fully assembled tarts isn’t recommended. However, you can freeze the tart shells ahead of time. Once baked and cooled, wrap them tightly in plastic wrap and freeze for up to one month. Thaw at room temperature before filling.
Reheating
To enjoy the tart shells warm, briefly heat them in a low oven (around 300°F) for 5 minutes. Avoid reheating the custard-filled tarts to preserve their texture and flavor. Serve cold or at room temperature for the best experience.
FAQs
Can I use regular oranges instead of blood oranges?
Absolutely! Regular oranges will work just fine and will still provide a lovely citrus flavor. Blood oranges add a unique color and slightly deeper flavor, but the tarts will taste wonderful with any juicy sweet orange.
Is it possible to make the tart dough by hand without a food processor?
Yes! Use a pastry cutter or two knives to cut the cold butter into the flour mixture until it resembles coarse crumbs. Then mix in the yolk and ice water gradually until the dough forms. It may take a bit more elbow grease, but the results will be just as delicious.
What if I don’t have pie weights for blind baking?
If you don’t have pie weights, dried beans or uncooked rice make excellent substitutes to keep the crust from puffing up and ensure even baking during the blind bake process.
Can I prepare the custard the day before?
Definitely! Making the custard a day ahead allows it to chill and set thoroughly, making assembly even easier on the day of serving. Just keep it covered well in the refrigerator.
How do I get perfectly thin slices of blood orange for the topping?
Use a sharp knife or a mandoline slicer for uniform thin rounds. Cutting the oranges when peeled and pith removed helps create clean slices that emulate the professional look of this dessert.
Final Thoughts
Making these Blood Orange Tarts with Vanilla Custard Recipe is a joyous experience from start to finish, blending vibrant colors, luscious creaminess, and buttery crunch in every bite. Whether you’re baking for a special occasion or simply to savor something extraordinary, this recipe promises to delight your senses and impress your friends. Don’t hesitate—grab those blood oranges and dive into this beautiful, flavorful journey!
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Delicious Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
These elegant Blood Orange Tarts with Vanilla Custard combine a crisp, buttery tart shell with a smooth, creamy vanilla custard filling, topped with vibrant, fresh blood orange slices. Perfect for a sophisticated dessert that balances citrus brightness and rich sweetness, these tarts are ideal for entertaining or a special 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 Filling
- 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 and 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 until combined. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse again, then add ice water one tablespoon at a time just until the dough comes together.
- Chill Dough: Shape the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to firm up the dough, which helps with easy rolling and prevents shrinking during baking.
- Line Tart Pans: On a lightly floured surface, roll the dough out to about 1/8-inch thickness. Cut out rounds to fit six 4-inch tart pans. Press the dough gently into the pans and trim the excess. Chill the lined tart pans again for 20 minutes to ensure the dough hardens before baking.
- Blind Bake Shells: Preheat the oven to 350°F (175°C). Line each tart shell with parchment paper and fill with pie weights to keep the shape during baking. Bake for 15 minutes, then carefully remove the weights and parchment and bake for an additional 5 minutes or until the shells are golden and cooked through. Let the shells cool completely before filling.
- Prepare Vanilla Custard: Heat the milk in a medium saucepan over medium heat until steaming but not boiling. 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 the eggs. Return the mixture 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 the vanilla extract and butter until smooth.
- Cool Custard: Pour the custard into a clean bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate for at least 1 hour to chill and set.
- Assemble Tarts: Spoon the chilled custard evenly into the cooled tart shells. Arrange the thin blood orange slices attractively on top, overlapping slightly for a beautiful presentation.
- Glaze and Chill: In a small saucepan, gently warm the honey and water until runny and easily brushable. 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.
Notes
- Using cold butter and ice water is key to achieving a tender, flaky tart crust.
- Blind baking the tart shells ensures a crisp base that won’t get soggy when filled with custard.
- Covering the custard with plastic wrap while cooling prevents an unpleasant skin from forming on the surface.
- Blood oranges can be substituted with regular oranges or other citrus fruits based on availability.
- The honey glaze is optional but adds a beautiful glossy finish and a subtle sweetness.
