Three white plates topped with small pastry tarts filled with custard and slices of blood orange

Blood orange tarts

Name: Blood orange tarts
Total time: 1 h
Yield: Serves 4
Ingredients: 200g plain flour plus extra for dusting; 100g cold unsalted butter cubed; 2 tsp icing sugar; 1 blood orange zested and segmented; 300ml double cream; 1 eggs plus 3 egg yolks; 4 tbsp golden caster sugar plus a pinch for sprinkling; 2 blood oranges zested and juiced (you will need 50ml of juice)

Anna Glover

Published: March 3, 2022 at 4:33 PM

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Serves 4

Easy

Total time: 1 hr

+ chilling

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An easy but impressive make-ahead dinner party dessert. With a blood orange and custard filling, zesty homemade pastry and caramelised topping, these tarts are super to wow your guests

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Alternatives

Complete the dish

Make these impressive blood orange tarts, then also check out our blood orange loaf cake, blood orange steamed pudding, blood orange crêpe cake and more blood orange recipes.

Recipe tip: A kitchen blowtorch is a foolproof way to caramelise the tops of the tartlets, but you can also slide them under a hot grill for a few seconds – just keep a close eye on them to prevent burning

Ingredients

Nutrition

200g plain flour

plus extra for dusting
100g cold unsalted butter

cubed
2 tsp icing sugar
1 blood orange

zested and segmented

FILLING

300ml double cream
1 eggs

plus 3 egg yolks
4 tbsp golden caster sugar

plus a pinch for sprinkling
2 blood oranges

zested and juiced (you will need 50ml of juice)

Nutrition: per serving

kcal918
fat67g
saturates39.8g
carbs66.6g
sugars27.5g
fibre3g
protein10.7g
salt0.6g

Method

step 1

Put the flour, butter, icing sugar and orange zest in a food processor and pulse until the mixture resembles damp sand. Add 1-2 tbsp of cold water and pulse again until the pastry comes together into a ball. Cover and chill for 30 minutes.
step 2

Heat the oven to 200C/fan 180C/gas 6. Roll the chilled pastry out to a 5mm thickness on a floured worksurface, then stamp out four rounds large enough to fit your tartlet tins using a biscuit or pastry cutter. Use the pastry rounds to line the tins, leaving a little overhanging, then line with small, scrunched-up pieces of baking paper and baking beans. Transfer the tins to a baking tray and bake for 10-15 minutes or until looking biscuity. Remove the beans and baking paper and bake for another 5 minutes until lightly golden brown and dry. Trim the excess with a serrated knife. Reduce the oven temperature to 150C/fan 130C/gas 2.
step 3

Meanwhile, put 2 tbsp of caster sugar and the remaining filling ingredients in a bowl and whisk until combined. Strain into a jug through a fine sieve, then pour into the pastry cases. Bake for 20-25 minutes or until the filling is set with just a slight wobble in the centre. Cool to room temperature, then chill until ready to serve.
step 4

Sprinkle 2 tbsp of caster sugar evenly over the tops of the tartlets, then use the grill (see introduction) or a kitchen blowtorch to caramelise the sugar until golden brown. Sprinkle the orange segments with a little more sugar and caramelise these, too, if you like. Serve with the tartlets.

Try our best blood orange recipes

Authors

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Anna GloverSenior food editor

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