Blood Orange Custard Tart with Candied Thyme

Steps

1. 1

   Make the pastry dough

   • In a food processor, combine 1¼ cups (155 g) flour and ¼ teaspoon (1.5 g) kosher salt.
   • Add 5 tablespoons (71 g) cold butter and 2 tablespoons (24 g) cold shortening cut into ½-inch cubes.
   • Pulse 8–10 times until the mixture resembles coarse breadcrumbs with pea-sized bits of fat remaining.
   • Add 3 tablespoons (45 ml) ice water, a tablespoon at a time, pulsing gently after each addition until the dough just comes together—do not overmix.
   • Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes (or up to 2 hours).

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   Ready when: Dough comes together without being overworked; visible bits of fat remain

   Tip: Keep all ingredients and equipment cold so the fat doesn't soften before baking, which makes a flaky crust

2. 2

   Roll and blind-bake the crustOven 375°F / 190°C

   • Preheat your oven to 375°F (190°C).
   • Remove the dough from the refrigerator and let it sit at room temperature for 5 minutes to soften slightly.
   • Roll it out between two sheets of parchment paper to a ⅛-inch-thick round about 11 inches (28 cm) in diameter.
   • Transfer to a 9-inch (23 cm) fluted tart pan with a removable bottom by flipping the dough over the pan and peeling off the parchment.
   • Gently press the dough into the corners and sides, trimming any overhang.
   • Prick the bottom all over with a fork.
   • Line with parchment and pie weights (or dried beans), and bake for 12 minutes.
   • Remove the weights and parchment, and bake another 3–5 minutes until the edges are pale golden.
   • Remove from the oven and let cool slightly.
   • The crust should look set but not colored on the bottom.

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   Ready when: Edges are light golden, bottom is set and dry to the touch

   Tip: Don't skip blind-baking: a fully unbaked crust under the wet custard will turn soggy

3. 3

   Make the candied thyme

   • In a small saucepan, warm ⅓ cup (100 ml) honey over low heat until it's warm but not boiling (about 40°C or 104°F).
   • Place 1 cup (15 g) fresh thyme leaves in a shallow bowl.
   • Working in batches, dip the thyme into the warm honey, coating lightly, then immediately toss in 2 tablespoons (25 g) granulated sugar.
   • Spread the candied thyme on a parchment-lined tray and let rest at room temperature until completely dry and crispy, at least 8 hours or overnight.
   • Store in an airtight container until ready to use.

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   Ready when: Honey is warm and liquid, thyme is evenly coated and glistening

   Tip: Prepare this a day ahead so the candying is complete before assembly. If thyme isn't fully dry, it will clump and become sticky.

4. 4

   Prepare custard ingredients

   • Zest 2 blood oranges to get about 1 tablespoon (3 g) of zest.
   • Juice enough blood oranges to yield ¾ cup (180 ml) fresh juice; strain through a fine mesh sieve to remove pulp.
   • In a separate bowl, whisk together ¾ cup (180 ml) blood orange juice, 2 tablespoons (16 g) cornstarch, and ⅛ teaspoon (0.75 g) kosher salt until smooth and no lumps remain.

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   Ready when: Juice is strained, zest is finely grated, cornstarch mixture is lump-free

   Tip: Strain the juice to prevent pulp and seeds from creating a grainy texture in the custard

5. 5

   Whisk yolks and sugar

   • In a medium bowl, whisk 5 room-temperature egg yolks and ½ cup (100 g) granulated sugar together for 2–3 minutes until pale, thick, and ribbon-like when the whisk is lifted.
   • This should happen quickly as the sugar dissolves into the yolks.

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   Ready when: Mixture is pale yellow, thick, and ribbons from the whisk

   Tip: Room-temperature yolks whisk faster and incorporate air better than cold ones

6. 6

   Combine and cook the custardOven 160°F / 70°C

   • Pour the blood orange–cornstarch mixture into the yolk-sugar mixture and whisk until fully combined.
   • Pour the custard into a small saucepan and place over medium heat.
   • Cook, stirring constantly with a wooden spoon, for 4–5 minutes until the mixture thickens and coats the back of the spoon (it should register 160°F / 71°C on an instant-read thermometer for food safety).
   • The custard will go from thin and pourable to visibly thickened and will show a distinct line when you drag your finger across the spoon.
   • Remove from heat and immediately stir in 3 tablespoons (43 g) room-temperature butter and the 1 tablespoon (3 g) blood orange zest, stirring until smooth and glossy.

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   Ready when: Custard coats the back of a spoon and reaches 160°F (71°C); mixture is smooth and glossy after butter and zest are stirred in

   Tip: Stir constantly and cook over medium (not high) heat to avoid scrambling the eggs. The custard will seem thin at first but thickens as cornstarch gelatinizes.

7. 7

   Fill the tart shellOven 350°F / 175°C

   • Pour the warm custard into the blind-baked tart shell, smoothing the top with a spatula.
   • Bake at 350°F (175°C) for 10–12 minutes until the custard is just set at the edges but still trembles slightly in the very center when you gently shake the pan.
   • The center should look barely-set, like soft tofu.
   • Remove from the oven and let cool on a wire rack for at least 30 minutes.

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   Ready when: Edges are set, center trembles slightly but doesn't slosh; looks just-set

   Tip: Overbaking will cause the custard to separate and become watery. It will continue to set as it cools, so remove it while still slightly wobbly in the center.

8. 8

   Chill and finish the tart

   • Once the tart has cooled to room temperature, transfer to the refrigerator for at least 1 hour (or up to 6 hours) to chill completely.
   • Just before serving, brush the top of the custard with 2 tablespoons (30 ml) warm honey.
   • Garnish generously with the candied thyme, scattering it evenly across the surface.
   • Serve chilled or at cool room temperature.

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   Ready when: Tart is cold to the touch, custard is firm and doesn't jiggle when moved

   Tip: Don't add the candied thyme until just before serving, or it will soften from the moisture in the custard