# 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 tablespoons 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 tablespoons cornstarch
11 - 1 teaspoon pure vanilla extract
12 - 1 tablespoon unsalted butter
→ Blood Orange Topping
13 - 3-4 blood oranges, peeled and sliced into thin rounds
14 - 1 tablespoon honey, optional for glazing
15 - 1 teaspoon water, optional for glazing
# Step-by-Step Guide:
01 - In a food processor, pulse together flour, powdered sugar, and salt. 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, and refrigerate for at least 1 hour.
03 - Roll out 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. Cool completely.
05 - In a medium saucepan, heat milk until steaming. In a bowl, whisk egg yolks, sugar, and cornstarch until pale. Gradually whisk in hot milk while stirring constantly. Return mixture to saucepan and cook over medium heat, whisking constantly, until thickened and bubbling, 2-3 minutes. Remove from heat, stir in vanilla extract and butter.
06 - Transfer custard to a bowl, cover surface with plastic wrap, and cool to room temperature. Refrigerate for at least 1 hour.
07 - Spoon chilled custard into cooled tart shells. Top with overlapping slices of blood orange.
08 - Warm honey and water in a small saucepan and brush over oranges for a glossy finish.
09 - Refrigerate tarts until ready to serve.
