Blood Orange & Cinnamon Vanilla Tarts

Blood Orange and Cinnamon Vanilla Tartlets at Chasing Delicious. Recipe by @rvank.

R Hints of cinnamon, blood orange, and vanilla. These little tarts bring together my favorite flavors of the season. Perfect for a special dessert, or a guilty-pleasure breakfast, these tartlets are packed with layers of flavor and texture.

 

With each new season comes change. As seasons linger, we often find ourselves waiting and hoping for that change. We count the days, watch the weather, plan for far away days, and wonder what will soon be in store for us. And sometimes, we get ahead of ourselves. As winter roars around us, we live in spring and summer.

 

Now that winter is winding down, and as spring is fast approaching, already here for many of us, I find myself staring my favorite time of the year down. I love the warm days, but with a hint of bitterly cold morning. I love the pastel greens popping up on trees, but the still bare gardens waiting to be tended. I love that even though the year is three months old, it finally feels like it’s time to begin new things, to tackle those new challenges, to reinvent what we did in the previous year, and to reimagine what we never had a chance to.

 

And I love the ingredients we get this time of the year. The few weeks before spring approaches belong to the warm spices and vanilla-backed hearty desserts of fall and winter, and to the citruses that welcome us into spring and summer with their bright, crisp flavors and bold, gorgeous colors. It’s flavors like those, and recipes like this, that mirror our own ambition and excitement. We can’t help but look forward, and sometimes back, as we tread through each day. It’s what we do.

 

Blood Orange and Cinnamon Vanilla Tartlets at Chasing Delicious. Recipe by @rvank.Blood Orange and Cinnamon Vanilla Tartlets at Chasing Delicious. Recipe by @rvank.

 

5.0 from 3 reviews
Blood Orange & Cinnamon Vanilla Tarts
 
Prep time
Cook time
Total time
 
Recipe by:
Difficulty: Difficult
Great for: Dessert
Makes: 6, 6" tarts
Ingredients
For the Blood Orange & Cinnamon Infused Vanilla Custard:
  • 1 qt. milk
  • 1 vanilla bean
  • 1 cinnamon stick
  • Zest strips from 2 blood oranges
  • 2 oz. cornstarch
  • 8 oz. sugar
  • ½ tsp. salt
  • 3 eggs
  • 3 oz. unsalted butter
For the Tart
  • 2 blood oranges, segmented with pith and zest removed
  • ¼ cup honey
Instructions
Prep
  1. Prepare the short dough and the italian meringue and set aside in the refrigerator to chill.
Make the Blood Orange & Cinnamon Infused Vanilla Custard
  1. Place the milk in a heavy bottomed pot. Cut the vanilla bean in half lengthwise, and scrape the seeds into the pot. Add the seed pod as well. Add the cinnamon sticks and blood orange zest strips (careful that the zest strips don't contain any of the pith). Bring the milk to a simmer.
  2. Once the milk has reached a simmer, remove the pot from the heat and let it cool to room temperature with the vanilla bean pod, cinnamon stick, and blood orange zest strips in it.
  3. In the mean time, mix the cornstarch, sugar, salt and eggs together in a bowl. Set aside.
  4. After the milk has reached room temperature, remove the vanilla bean pod, cinnamon stick, and blood orange zest strips
  5. Bring the milk back to a simmer. Once the milk begins to simmer, slowly pour some of the milk into the sugar mixture while whisking vigorously to temper the eggs. Return the tempered egg mixture to the pot with the remaining milk.
  6. Heat the mixture over medium-high heat and bring it to a boil, stirring or whisking constantly. Once at a boil, continue cooking for another 30 seconds to ensure the cornstarch taste is cooked out.
  7. Remove from the heat and stir in the butter. Mix until the butter is completely melted.
  8. Allow the custard to cool to room temperature before placing in the fridge to chill. Chill for 2 hours or until completely chilled and set.
Make the Tart
  1. In the meantime, preheat the oven to 375°F.
  2. Once the dough has chilled, roll it out to about ⅛-1/4" thickness. Using a sharp paring knife, cut out circles about 2" wider in diameter than the tartlet pans. Carefully place the dough in each pan, pushing it down to fill in the corners. Cut off the excess. Refrigerate the dough in the pans for 30 minutes.
  3. Once chilled and hardened again, line each tart pan with parchment paper, pressing it against the bottom and sides of the dough. Fill each pan with pie weights or dry beans.
  4. Place the weighted tart pans in the oven and bake for 15 to 20 minutes, or until the dough has set.
  5. Carefully remove the pie weights or beans, and the parchment paper, and return to the oven. Bake for another 10 to 15 minutes or until the crust is golden brown. Remove and let cool.
  6. Once cool, fill each tart with enough custard to reach the top.
  7. In the meantime, heat the honey in a pot over medium-low heat, just until it thins out. Top each tart with a few blood orange segments, and brush the orange segments with the honey.
  8. Top each tart with a dollop of italian whipped cream, and torch the whipped cream.
 

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AUTHOR - Russell van Kraayenburg

Food nerd. Cookbook author. Founder of Chasing Delicious. Pastry cook at Fluff Bake Bar. Lover of hot dogs.

29 Comments

4
  • Belinda@themoonblushbaker

    Gorgeous! I am jealous that Australia has just past blood orange season. I would give an arm to get some good fruits worthy of these tea time delights. I simply love the last photo!

  • Averie @ Averie Cooks

    Russell these are just absolutely so gorgeous! The colors, the images, the blood orange with vanilla and cinnamon. Mmm! Pinned

  • Lisa Niblock

    Love the look of these tarts! I wish I had one right now. I have to really search high and low for good blood oranges locally, but I think the hunt will be worth it for these!

    I look forward to all the new things happening here on your site!!

    PS: I hit five stars on you’re rate this recipe… but wasn’t sure if that’s because I like the look of it or if it’s suppose to be because I’ve tried the recipe out?

    • Russell van Kraayenburg

      I’ll take five stars for any reason, Lisa! Thank you so much for the kind words. And if you find those blood oranges, this is definitely a recipe you need to try.

  • Marie @ Little Kitchie

    These are absolutely gorgeous!!! Looking forward to all the new things happening here!

  • Katrina @ Warm Vanilla Sugar

    These tarts are stunning! Love it!

  • Lisa @ Simple Pairings

    Those tarts look incredible! I think many of us are getting spring fever lately. I too am looking forward to the bounty spring will have to offer and pull us out of the bitter winter. Congratulations on growing your blog! :)

  • Natasha

    These tartlets are so pretty! I am a huge fan of cinnamon and grapefruit together, so I imagine cinnamon and blood orange goes together swimmingly!

  • Laura Dembowski

    These tarts are absolutely beautiful! I wish spring was coming here. It is instead bitterly, record-breakingly cold. All the more reason to stay inside and make these tarts.

  • Mica

    Simply gorgeous presentation! They must taste FAB. Pinned!

  • Rachel

    Ever since I lived in Rome in college, I have been obsessed with blood oranges! Blood orange juice, blood orange cake, blood orange margaritas… Definitely going to add this to the rotation.

  • Jeanette | Jeanette's Healthy Living

    Gorgeous tarts Russell and congrats on your expanded Chase!

  • Laura (Tutti Dolci

    Absolutely gorgeous tarts, the blood oranges add such a striking color!

  • RavieNomNoms

    Those are some of the most gorgeous little tarts I have ever seen!

  • Eileen

    Those tarts sound so good! I definitely need to get my hands on some blood oranges before the season is over.

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  • Shashi @ RunninSrilankan

    I couldn’t agree more – we are 3 years into the year and now – with spring on the horizon – is when it feels like the real beginning!
    The blood orange/cinnamon custard sounds divine – these tarts not only look gorgeous, but they sound delectable! Looking forward to posts in gardening and cooking in the future!

  • Blake Holman

    My kids and I love blood oranges! Going to have to try this one out. Thanks!

  • Sylvie | Gourmande in the Kitchen

    How exciting! I’m looking forward to seeing all the new avenues you’ll be exploring here.

  • Lisa Caban

    I am a huge fan of blood oranges and this recipe looks and sounds divine! Dinner party in two weeks, so I am thinking this will be dessert. Thanks for the wonderful recipes you share with us!

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  • Thalia @ butter and brioche

    now these are seriously good looking tarts.. never made a tart with blood oranges before, definitely missing out on something delicious!

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  • Sabrina

    These are absolutely gorgeous and sound amazing! Pinned!

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