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Classic Orange Tart Recipe

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★★★★★

5 from 69 reviews

This Classic Orange Tart features a tender almond-infused crust filled with a silky, fresh orange curd, topped with luscious whipped cream, juicy orange segments, crunchy pistachios, and fresh mint for a refreshing and elegant dessert perfect for any occasion.

Ingredients

Scale

For the crust:

  • 1 1/4 cups all-purpose flour (King Arthur brand preferred)
  • 1/2 cup powdered sugar
  • 1/4 cup almond flour
  • 1 tsp salt
  • Zest from 1 orange (finely grated, optional)
  • 2/3 cup unsalted butter, chilled and cut into 1/2-inch cubes
  • 1 egg yolk
  • 1 tbsp cold water

For the orange filling:

  • 1 1/4 cups fresh orange juice (about 3 large oranges, freshly squeezed)
  • 4 eggs (room temperature)
  • 1/4 cup superfine sugar
  • 3 1/2 tbsp cornstarch (sifted)
  • 2 tsp powdered gelatin
  • 1/2 cup unsalted butter, softened (Kerrygold preferred)
  • Reserved orange zest
  • 1 tbsp angostura orange bitters (optional)

For the topping:

  • 1 cup heavy cream (chilled before whipping)
  • 3 tbsp powdered sugar
  • 1 tsp angostura orange bitters (optional)
  • 1 orange (peeled, pith removed, cut into segments)
  • 10 shelled pistachios, crushed
  • Fresh mint leaves (for garnish)

Instructions

  1. Prepare the Tart Dough: In a food processor, combine 1 1/4 cups all-purpose flour, 1/2 cup powdered sugar, 1/4 cup almond flour, 1 tsp salt, and the zest from 1 orange. Pulse until mixed well. Add 2/3 cup chilled unsalted butter cubes and pulse until the mixture resembles coarse breadcrumbs with pea-sized butter bits. Add 1 egg yolk and 1 tbsp cold water; pulse just until the dough forms a shaggy mass. Form into a disk, wrap in plastic, and refrigerate for at least 15 minutes (preferably 30 minutes to 1 hour) to chill.
  2. Line and Blind Bake the Tart Shell: Grease a 9-inch tart pan with a removable bottom. Roll chilled dough between parchment papers to about 1/8-inch thickness, 4 cm larger than the pan. Transfer dough by inverting it into the pan, peel away parchment, press dough firmly into corners and sides, trimming excess. Prick base with a fork and refrigerate for 30 minutes. Preheat oven to 200°C (390°F). Line tart shell with foil, fill with baking beans or rice, and bake for 12-15 minutes until edges are set but not golden. Remove foil and beans, trim edges, and bake another 10-12 minutes until bottom is golden and firm. Cool completely.
  3. Create the Orange Curd Filling: Heat 1 1/4 cups fresh orange juice in a saucepan over medium heat until steaming (not boiling). In a separate bowl, whisk 4 room-temperature eggs, 1/4 cup superfine sugar, and 3 1/2 tbsp sifted cornstarch until smooth and pale. Slowly add hot orange juice to egg mixture while whisking to temper eggs. Return mixture to saucepan, cook on low heat, stirring frequently, until thick enough to coat spoon (5-7 minutes). Remove from heat, stir in 2 tsp powdered gelatin until dissolved. Cool to room temperature, stirring occasionally (~10 minutes). Fold in 1/2 cup softened unsalted butter, reserved orange zest, and optional 1 tbsp angostura orange bitters for flavor and richness.
  4. Assemble and Chill the Tart: Pour cooled orange curd filling into the cooled, baked tart shell, spreading evenly. Firmly drop tart pan 2-3 times on the counter to release air bubbles and smooth surface. Refrigerate tart for at least 3 hours, preferably overnight, until filling is fully set and chilled.
  5. Prepare the Whipped Cream and Final Garnishes: Just before serving, whip 1 cup chilled heavy cream in a cold bowl until soft peaks form. Add 3 tbsp powdered sugar and optional 1 tsp angostura orange bitters, then continue whipping until stiff peaks form, taking care not to overbeat. Prepare 1 peeled and segmented orange, crush 10 shelled pistachios, and have fresh mint leaves ready for garnish.
  6. Garnish and Serve: Remove tart from pan by pushing up from the bottom gently while supporting sides. Arrange dollops of whipped cream elegantly around the tart top. Evenly scatter orange segments and crushed pistachios on the cream. Tuck fresh mint leaves between garnishes for a pop of color and freshness. Serve chilled for best flavor and texture.

Notes

  • Chilling the dough longer (30-60 minutes) makes rolling easier and helps prevent shrinking during baking.
  • Tempering the eggs with hot juice prevents curdling, giving a silky smooth filling.
  • Letting the curd cool slightly before adding butter helps emulsify the mixture and avoid separation.
  • Using freshly squeezed orange juice and zest provides the best and brightest flavor.
  • The blind baking process ensures a crisp, non-soggy tart shell.
  • The optional angostura orange bitters add depth but can be omitted without impacting the core flavor dramatically.
  • Storing the tart chilled ensures the filling stays firm and flavors meld beautifully.
  • Use superfine sugar to avoid graininess in the curd filling.
  • Whip cream just before serving to keep it fresh and stable.

Keywords: orange tart, classic tart, orange curd tart, citrus dessert, almond tart crust, whipped cream topping, elegant dessert

Find it online: https://cheframiflavor.com/classic-orange-tart-recipe/