Description
Bright, tart, and creamy, these Blood Orange Tarts with Custard make a lovely dessert for gatherings or a quiet treat.
Ingredients
Scale
- 1 pre-made tart shell
- 2 blood oranges, juiced and zested
- 1 cup heavy cream
- 1/2 cup sugar
- 4 egg yolks
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Place the tart shell in a tart pan and bake according to package instructions until golden brown. Let the shell cool on a rack while you make the custard.
- In a saucepan, combine the blood orange juice, zest, heavy cream, and sugar. Heat the mixture over medium until warm and the sugar dissolves, but do not let it boil. In a separate bowl, whisk together the egg yolks, cornstarch, vanilla extract, and a pinch of salt until smooth. Slowly add a few tablespoons of the warm cream mixture to the yolks while whisking continuously to temper them.
- Pour the tempered yolk mixture back into the saucepan with the warm cream. Cook over low heat, stirring constantly until the custard thickens and coats the back of the spoon. Remove the pan from heat to stop cooking.
- Pour the warm custard into the baked tart shell and smooth the top with a spatula. Chill the tart in the refrigerator for at least 120 minutes before serving to firm the custard. Once set, slice and serve.
Notes
Serve chilled or slightly cool, garnished with blood orange slices or powdered sugar. Perfect for brunch or as a light dessert.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 19g
- Sodium: 220mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 210mg