Rose mini pies with blood orange custard

I am sure you know pies – pastry pocket filled with fruits or anything else. Mine are shaped as cupcakes with lid. The crust is homemade ‘sweet crust pastry’ – classic patisserie shortbread enriched by almonds. I added new ingredient: rose and created ‘rose crust pastry’. Thanks to almonds the crust is delicate and more elastic (does not break so easily as typical shortbread). Thanks to rose – smells beautiful and has sweet flowery taste. Homemade custard is based on homemade blond orange curd which are more delicate, sweeter and flowery comparing to ordinary oranges. After I baked these pies I announce the combo of rose and blood oranges as my absolute top pairing in the kitchen. Cupcakes are delicious and sophisticated. Enjoy!


cupcakes (or other design) shaped mini tart pans abot 1.5 inch deep (8-9 pieces)


Ingredients for the base:

  • 2/3 cup (150 g) softened butter
  • 7 tablespoons icing sugar
  • 1 egg
  • pinch of salt
  • 1 teaspoon rose extract
  • 1 teaspoon vanilla extract
  • 1 ½ cups + 2 tablespoons (260 g) all purpose flour
  • 1 tablespoon edible rose petals ground to powder
  • 4 tablespoons almond flour


  • 1 ½ blood oranges
  • 1/3 cup (70 g) sugar
  • ¼ cup (60 g) butter
  • 1 egg
  • 1 egg yolk (save the white)


  • 1 cup (250 ml) milk
  • 3 tablespoons corn starch/corn flour


Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, rose and vanilla extracts, mix together. Gradually add flour with rose powder, salt and almond flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Make custard: grate the rind and squeeze the juice of blood oranges into heatproof bowl. Set the bowl over a pan of gently simmering water. Add the sugar and butter and stir until dissolved and melted. Put the egg and egg yolk in a bowl and beat together. Pour them through the sieve into the orange mixture. Stir the mixture constantly over the heat until the orange curd thickens and lightly coats the wooden spoon (it could take 20 to 30 minutes). Once it is ready set aside. Pour the milk to the sauce pan and heat to boil. Meanwhile stir corn starch into orange curd and mix until incorporated. Pour the hot milk over the orange curd, mix and immediately return to sauce pan. Heat on a medium heat stirring constantly until thicken and start to bubble (about 2-3 minutes). Remove from heat, set aside.

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick rectangular. Cut out proper shapes similar size as pans. Fill pans with prepared pastry and press to place properly. Re-roll the remaining pastry. Cut out the shapes like the top of pans. Spoon the blood orange custard to each pie almost to the top. Cover each with the top part already brushing the edges lightly with egg white (left from orange curd) and press to seal. Make small hole or cross in each pie (on the top cover).

Bake at 350°F for 25-30 minutes (until the pastry is golden beige). Cool after baking on a wire rack. During baking the top parts of pastry can lift themselves over the filling but after cooling they will return to place.


Category: Pastries/tarts.

Tags: oranges, rose.

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