Introduction to Blood Orange Tarts with Custard
There’s something utterly delightful about a dessert that not only looks beautiful but tastes divine as well. Let me introduce you to Blood Orange Tarts with Custard, where vibrant citrus meets a creamy, luscious filling. This recipe is perfect for those times when you need to impress loved ones or simply treat yourself after a long day. As a busy mom, I totally understand the hustle and bustle of life. That’s why these tarts are a blissful escape—simple to make and oh-so-satisfying. Trust me, they’ll become your new favorite showstopper!
Why You’ll Love This Blood Orange Tarts with Custard
These Blood Orange Tarts with Custard are a dream for any home cook! They are quick to assemble, making them perfect for those busy afternoons when you crave something special but don’t have much time. The combination of tangy blood oranges and silky custard creates an explosion of flavor that’s hard to resist. Plus, they add a splash of color to your table, turning any gathering into a festive occasion!
Ingredients for Blood Orange Tarts with Custard
Gathering the right ingredients is the first step to creating these stunning Blood Orange Tarts with Custard. Let’s break down what you’ll need for this delightful dessert:
- All-purpose flour: The backbone of your tart crust, providing structure and a tender crumb.
- Powdered sugar: This adds sweetness to the crust while ensuring it remains light and flaky.
- Unsalted butter: Cold and cubed for the best texture, it enriches the crust. You can substitute with margarine if needed.
- Egg yolk: It brings richness and helps bind the dough together, contributing to a golden crust.
- Ice water: This helps bring the dough together, keeping it cool and ensuring a flaky result.
- Pinch of salt: Balances the sweetness and enhances flavors in the crust.
- Whole milk: Used to make the custard filling, providing creaminess. Feel free to swap for almond or oat milk for a dairy-free option.
- Granulated sugar: Sweetens the custard while promoting a smooth texture.
- Large egg yolks: Essential for a rich and creamy filling, thickening as it cooks.
- Cornstarch: A thickener for the custard, ensuring it sets up beautifully.
- Pure vanilla extract: Adds warmth and depth of flavor to the custard.
- Butter: This goes in the custard for that extra silky finish.
- Blood oranges: The star of the show! Their sweet-tart flavor and vibrant color make this dessert unforgettable.
- Honey and water: Optional for glazing, providing a shiny finish to the orange slices. You can skip this if you prefer a more natural look.
For exact quantities of these ingredients, check the end of the article where you’ll find everything laid out for easy printing!
How to Make Blood Orange Tarts with Custard
Creating these Blood Orange Tarts with Custard is a delightful process that you’ll savor every step of the way. Let’s dive into the simple steps to achieve this gorgeous dessert!
Step 1: Prepare the Tart Crust
Start by pulsing together all-purpose flour, powdered sugar, and a pinch of salt in your food processor. This creates a light foundation for your tarts. Then, add the cold, cubed unsalted butter. Pulse until it resembles coarse crumbs, like the sandy beach on a hot summer’s day.
Next, add the egg yolk and start pulsing again. As you do this, add ice water one tablespoon at a time until the dough just comes together. Remember, we want it to be moist but not sticky. You’re almost there!
Step 2: Chill the Dough
Once the dough is ready, shape it into a disk. Wrap it in plastic wrap and pop it into the fridge to chill for at least an hour. Chilling is key! It keeps the dough flaky when baked, like the perfect pie crust you dream about.
Step 3: Roll Out and Shape the Dough
After it’s chilled, dust your counter lightly with flour and roll out the dough to about 1/8-inch thickness. Cut it into circles that fit your tart pans, about four inches wide. Press the dough into the pans gently, trimming any excess dough. Don’t worry about perfection; each tart will have its charm!
Step 4: Bake the Tart Shells
Preheat your oven to 350°F. Now, line the tart shells with parchment paper and fill them with pie weights or dried beans. Bake them for 15 minutes, then remove the weights and parchment to bake for an additional 5 minutes, until they’re golden and fragrant. Let them cool completely before moving on.
Step 5: Make the Custard Filling
In a medium saucepan, heat whole milk over medium heat until steaming but not boiling. In a separate bowl, whisk together the large egg yolks, granulated sugar, and cornstarch until it’s a pale, creamy mixture. Gradually whisk in the hot milk, combining flavors like old friends meeting again.
Return this mixture to the saucepan and stir constantly over medium heat. You’ll want it thick and bubbly, which should take about 2-3 minutes. When done, remove it from heat, stirring in the pure vanilla extract and unsalted butter for a touch of decadence.
Step 6: Cool the Custard
Transfer the custard to a clean bowl. To prevent a skin from forming, cover the surface with plastic wrap. Let it cool to room temperature before chilling it for at least an hour. Patience is crucial for creamy perfection!
Step 7: Assemble the Tarts
Once your custard has chilled, it’s time for assembly! Spoon the rich custard into your cooled tart shells, filling each just up to the top. It should look luscious and inviting. Top with overlapping blood orange slices, presenting a beautiful display of color.
Step 8: Glaze the Oranges (if desired)
If you want a glossy finish, warm honey and a teaspoon of water in a small pan until melted. Lightly brush this over the orange slices for that extra shine. It’s optional, but your tarts will shine like jewels!
Tips for Success
- Ensure your butter is cold for a flaky crust; it makes a huge difference!
- Don’t skip the chilling steps; they’re key for the right texture.
- When rolling out your dough, keep flour close to prevent sticking.
- Be patient while cooking the custard; stirring constantly prevents lumps.
- Feel free to taste the custard mixture as you go—just watch those egg yolks!
Equipment Needed
- Food processor: Essential for mixing the dough. If you don’t have one, a mixing bowl and pastry cutter work too.
- Tart pans: Six 4-inch pans are ideal. Alternatively, use a larger pan and cut slices afterward.
- Rolling pin: To roll out the dough. A wine bottle can serve in a pinch!
- Medium saucepan: For making the custard. A heavy-bottomed pot helps prevent burning.
- Whisk: To combine ingredients smoothly; a fork works fine if that’s what you have!
Variations
- Citrus Medley: Use a mix of citrus fruits like mandarins or grapefruits along with blood oranges for a vibrant flavor.
- Vegan Option: Substitute dairy with almond milk and use aquafaba in place of egg yolks for a creamy custard.
- Gluten-Free Crust: Swap all-purpose flour for a gluten-free blend to cater to those with dietary restrictions.
- Herb-Infused Custard: Add a hint of fresh basil or mint to the custard for an aromatic twist.
- Chocolate Drizzle: After assembling, drizzle dark chocolate on top of the tarts for a rich contrast to the citrus.
Serving Suggestions for Blood Orange Tarts with Custard
- Pair with a dollop of freshly whipped cream for added richness.
- Serve alongside a scoop of vanilla ice cream to balance the tartness.
- Enjoy with a light herbal tea, like chamomile or mint, for a refreshing touch.
- Garnish with mint leaves for a vibrant presentation.
- Consider a sprinkling of pistachios for a delightful crunch.
FAQs about Blood Orange Tarts with Custard
Can I make the custard ahead of time?
Absolutely! The custard can be made a day in advance. Just store it in the fridge. Make sure to cover the surface with plastic wrap to prevent a skin from forming.
What can I substitute for blood oranges?
If blood oranges are hard to find, you can use regular navel oranges or even grapefruits for a twist. Just keep in mind the flavor will change slightly!
How do I store the Blood Orange Tarts with Custard?
Store the tarts in the refrigerator in an airtight container. They will keep well for about 2-3 days, but for optimum freshness, enjoy them within the first day or two.
Can I freeze these tarts?
While the crust can be frozen, it’s best to avoid freezing the assembled tarts. The custard might change texture when thawed; however, you can freeze baked tart shells for later use. Just thaw and fill when you’re ready!
What if my custard doesn’t thicken properly?
If your custard seems too runny, it might need more heat or time. Keep whisking over medium heat until it bubbles and thickens. Don’t worry; practice makes perfect with custard!
Final Thoughts
Making Blood Orange Tarts with Custard is not just about baking a dessert; it’s about creating memories in the kitchen. The sweet-tart flavor of blood oranges pairs beautifully with the creamy custard, bringing smiles and satisfaction to every bite. Whether it’s a family dinner or a cozy gathering with friends, these tarts elevate the occasion. Plus, they’re an effortless way to share a little joy and creativity with those you love. So, roll up your sleeves, gather the ingredients, and let the fragrant aroma of these delightful tarts fill your home. You won’t regret it!
Print
Blood Orange Tarts with Custard
- Total Time: 2 hours
- Yield: 6 tarts 1x
- Diet: Vegetarian
Description
Delight in these exquisite Blood Orange Tarts with a velvety custard filling, topped with vibrant slices of blood oranges.
Ingredients
- 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 mixture resembles coarse crumbs. Add egg yolk and pulse, adding ice water one tablespoon at a time until 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 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
- Ensure butter is cold for a flaky crust.
- Allow custard to cool to prevent steaming the tart shells.
- Optional glazing enhances the appearance of the oranges.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 250
- Sugar: 12g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
