These stunning tarts feature crisp shells, silky vanilla custard, and vibrant, tangy blood orange segments. Perfect for any occasion.
# What You'll Need:
→ Tart Shells
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup powdered sugar
03 - 1/2 cup unsalted butter, cold and cubed
04 - 1 large egg yolk
05 - 1–2 tbsp ice water
06 - Pinch of salt
→ Vanilla Custard
07 - 1 1/4 cups whole milk
08 - 1/3 cup granulated sugar
09 - 3 large egg yolks
10 - 2 tbsp cornstarch
11 - 1 tsp pure vanilla extract
12 - 1 tbsp unsalted butter
→ Blood Orange Topping
13 - 3–4 blood oranges, peeled and sliced into thin rounds
14 - 1 tbsp honey (optional, for glazing)
15 - 1 tsp water (optional, for glazing)
# How-To Steps:
01 - Pulse flour, powdered sugar, and salt in a food processor. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and pulse, incorporating ice water one tablespoon at a time until dough just comes together.
02 - Shape dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
03 - Roll out chilled dough on a lightly floured surface to 1/8-inch thickness. Cut circles to fit six 4-inch tart pans. Press dough firmly into pans and trim excess edges. Refrigerate for 20 minutes.
04 - Preheat oven to 350°F. Line tart shells with parchment paper and fill with pie weights. Bake for 15 minutes, remove weights and parchment, then continue baking 5 minutes until golden brown. Cool completely on wire rack.
05 - Heat whole milk in a medium saucepan until steaming. Meanwhile, whisk egg yolks, granulated sugar, and cornstarch in a bowl until pale and thickened.
06 - Gradually whisk hot milk into egg mixture. Return combined mixture to saucepan and cook over medium heat, whisking constantly, until thickened and bubbling, 2–3 minutes. Remove from heat and stir in vanilla extract and butter until smooth.
07 - Transfer custard to a clean bowl. Press plastic wrap directly onto surface to prevent skin formation. Cool to room temperature, then refrigerate for at least 1 hour.
08 - Spoon chilled custard evenly into cooled tart shells. Arrange blood orange slices in overlapping pattern on top of custard.
09 - Warm honey and water in a small saucepan over low heat. Brush mixture lightly over orange slices for a glossy finish.
10 - Refrigerate assembled tarts until ready to serve, at least 30 minutes to set.
