Elegant tarts featuring crisp shells, silky vanilla custard, and vibrant, tangy blood orange. A perfect make-ahead treat.
# 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
15 - 1 tsp water
# Directions:
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, adding ice water one tablespoon at a time until dough just comes together.
02 - Shape dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
03 - Roll 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.
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 bake 5 minutes more until golden brown. Cool completely.
05 - Heat milk in a medium saucepan until steaming. Whisk egg yolks, sugar, and cornstarch in a bowl until pale. Gradually whisk in hot milk.
06 - Return mixture to saucepan and cook over medium heat, whisking constantly, until thickened and bubbling for 2–3 minutes. Remove from heat and stir in vanilla and butter.
07 - Transfer custard to a bowl, cover surface directly with plastic wrap, and cool to room temperature. Refrigerate for at least 1 hour.
08 - Spoon chilled custard into cooled tart shells. Arrange overlapping slices of blood orange on top.
09 - Warm honey and water in a small pan and brush over oranges for a glossy finish. Chill tarts until ready to serve.
