Blood Orange Tart


This vibrant orange tart with a shortbread crust is made with blood orange juice and zest in the custard filling and garnished with slices on top.

Prep Time:
35 mins
Cook Time:
45 mins
Additional Time:
3 hrs 45 mins
Total Time:
5 hrs 5 mins
1 9-inch tart



  • 1 cup all-purpose flour

  • cup white sugar

  • 1 teaspoon vanilla extract

  • ½ teaspoon salt

  • ½ cup cold unsalted butter, cut into 1/2-inch pieces


  • cup sugar

  • 2 tablespoons cornstarch

  • ¼ teaspoon salt

  • 1 cup blood orange juice

  • 3 large eggs, lightly beaten

  • 1 large egg yolk, lightly beaten

  • 2 tablespoons blood orange zest

  • 2 tablespoons unsalted butter, cut into 1/2-inch pieces

  • 1 medium blood orange, thinly sliced


  1. Lightly grease a 9-inch tart pan with a removable bottom.

  2. Make the crust: Pulse flour, sugar, vanilla, and salt in a food processor a few times to combine. Add cold butter and pulse several more times until mixture is very crumbly and resembles coarse sand.

  3. Pour mixture into the prepared tart pan; use damp hands to press crumbs together evenly along the bottom and up the sides of the pan to form a crust. Gently prick the bottom of the crust several times with a fork. Freeze crust for 15 minutes.

  4. Meanwhile, preheat the oven to 350 degrees F (175 degrees C).

  5. Remove crust from the freezer and place it onto a baking sheet. Line the crust with aluminum foil and fill with dried beans.

  6. Bake in the preheated oven until crust begins to turn golden brown, 20 to 25 minutes. Remove beans and aluminum foil; continue to bake until the center is set, 5 to 7 minutes more. Remove from the oven and reduce the heat to 325 degrees F (165 degrees C).

  7. Make the filling: Bring a pot of water to a low simmer.

  8. While the water is coming to a simmer, whisk sugar, cornstarch, and salt together in a large heat-proof bowl. Whisk in orange juice, eggs, egg yolk, and orange zest until smooth.

  9. Place the bowl over the pot of simmering water, making sure it does not touch the water. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, 5 to 10 minutes. Remove from the heat and stir in butter, one piece at a time, ensuring each piece melts before adding the next. Pour filling through a fine-mesh sieve into the prepared crust.

  10. Bake in the preheated oven until custard is set, 15 to 20 minutes. Allow tart to cool to room temperature before removing from pan, about 30 minutes.

  11. Chill tart for about 3 hours. Top with blood orange slices before serving.

Nutrition Facts (per serving)

346 Calories
17g Fat
45g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 346
% Daily Value *
Total Fat 17g 22%
Saturated Fat 10g 50%
Cholesterol 134mg 45%
Sodium 248mg 11%
Total Carbohydrate 45g 16%
Dietary Fiber 2g 6%
Total Sugars 25g
Protein 5g
Vitamin C 25mg 126%
Calcium 39mg 3%
Iron 1mg 7%
Potassium 135mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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