Classic Orange Tart Recipe

Introduction

The Classic Orange Tart is a vibrant, luscious dessert that perfectly balances a tender almond crust with a silky, fresh orange curd filling. Finished with whipped cream, pistachios, and mint, it’s an elegant treat ideal for any occasion.

Ingredients

• For the crust:
• 1/2 cup powdered sugar
• 1 egg yolk
• 1/4 cup almond flour
• 1 tsp salt
• 1 1/4 cups all-purpose flour
• 1 tbsp cold water
• 2/3 cup unsalted butter, chilled and cubed
• Zest from 1 orange (optional)
• For the orange filling:
• 4 eggs (room temperature)
• 1 tbsp angostura orange bitters (optional)
• Reserved orange zest
• 2 tsp powdered gelatin
• 1 1/4 cups fresh orange juice (about 3 large oranges)
• 1/2 cup unsalted butter, softened
• 3 1/2 tbsp cornstarch (sifted)
• 1/4 cup superfine sugar
• For the topping:
• Fresh mint leaves
• 3 tbsp powdered sugar
• 1 orange (peeled, pith removed, segmented)
• 1 cup heavy cream, chilled
• 1 tsp angostura orange bitters (optional)
• 10 shelled pistachios, crushed

Instructions

1. Step 1: In a food processor, combine flour, powdered sugar, almond flour, salt, and orange zest. Pulse to mix. Add chilled butter cubes and pulse until mixture resembles coarse breadcrumbs with pea-sized butter pieces.
2. Step 2: Add egg yolk and cold water to the mixture and pulse until a shaggy dough forms. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 15 minutes (or up to 1 hour for easier handling).
3. Step 3: Grease a 9-inch tart pan with removable bottom. Roll dough between parchment sheets to 1/8-inch thickness, making it 4 cm larger than the pan. Transfer dough to pan, peel off parchment, press into edges, trim excess. Prick base with fork and chill for 30 minutes.
4. Step 4: Preheat oven to 200°C (390°F). Line tart shell with foil, fill with baking beans or rice, and bake 12–15 minutes until edges are set. Remove foil and beans, trim edges, bake another 10–12 minutes until golden and firm. Cool completely.
5. Step 5: Heat orange juice until steaming—not boiling. Whisk eggs, superfine sugar, and sifted cornstarch until smooth. Slowly whisk hot juice into egg mixture to temper. Return to saucepan and cook over low heat, stirring until thickened (5–7 minutes).
6. Step 6: Remove from heat; stir in gelatin until dissolved. Let cool to room temperature while stirring, then fold in softened butter, reserved zest, and bitters if using.
7. Step 7: Pour orange curd into cooled tart shell, smoothing surface. Tap pan on counter a few times to release air bubbles. Refrigerate at least 3 hours or overnight until firm.
8. Step 8: Whip chilled cream until soft peaks form. Add powdered sugar and bitters if using; whip until stiff peaks form. Be careful not to overbeat.
9. Step 9: Remove tart from pan. Arrange whipped cream dollops on top. Scatter orange segments and crushed pistachios over cream. Garnish with fresh mint leaves.
10. Step 10: Serve immediately while chilled. For neat slices, dip a sharp knife in warm water before cutting.

Tips & Variations

• Chilling the dough for at least 30 minutes prevents shrinking and makes it easier to roll.
• Freshly squeezed orange juice ensures bright, natural flavor in the curd.
• For a deeper orange aroma, add angostura orange bitters to both filling and whipped cream.
• Substitute pistachios with toasted almonds or candied orange peel for different textures.
• Use superfine sugar to avoid graininess in the filling.

Storage

Store the tart covered in the refrigerator for up to 3 days. The crust may soften slightly over time, but the flavor remains excellent. Re-whip the cream topping just before serving if it loses texture. Serve chilled for the best taste and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust without almond flour?

Yes, you can substitute almond flour with an equal amount of all-purpose flour, but the crust will lose some of its nutty flavor and tenderness.

How do I prevent the curd from scrambling when adding hot juice?

Temper the eggs by slowly pouring the hot orange juice into the egg mixture while whisking constantly. This gentle process prevents the eggs from cooking too quickly and scrambling.

Classic Orange Tart Recipe

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★★★★★

4.6 from 145 reviews

Classic Orange Tart is a sophisticated dessert featuring a tender almond-infused buttery crust, topped with a smooth and silky orange curd filling. The tart is garnished with freshly whipped cream, juicy orange segments, crushed pistachios, and fresh mint leaves for a perfect balance of flavors and textures. This recipe requires baking and careful assembly to achieve an elegant and refreshing citrus dessert.

• Author: Dylan
• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Total Time: 4 hours 10 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the crust:

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

For the orange filling:

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

For the topping:

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

Instructions

1. Prepare the Tart Dough: Combine the all-purpose flour, powdered sugar, almond flour, salt, and orange zest in a food processor. Pulse to combine thoroughly. Add chilled butter cubes and pulse until the mixture looks like coarse breadcrumbs with some pea-sized butter pieces. Add egg yolk and cold water and pulse just until the dough forms a shaggy mass. Form into a disk, wrap in plastic wrap, and refrigerate for at least 15 minutes, preferably 30 minutes to 1 hour for easier handling and reduced shrinkage during baking.
2. Line and Blind Bake the Tart Shell: Grease a 9-inch tart pan with removable bottom. Roll out the chilled dough between parchment sheets to about 1/8-inch thickness, making it 4 cm larger than the pan. Transfer dough into the pan by peeling parchment off carefully. Press dough into the corners and sides, trimming excess. Prick base all over with fork. Refrigerate for 30 minutes. Preheat oven to 200°C (390°F). Line dough with foil, fill with baking beans or rice, and bake 12-15 minutes until edges are set but not golden. Remove foil and beans, trim edges neatly, and bake another 10-12 minutes until bottom is golden and firm. Cool completely.
3. Create the Orange Curd Filling: Heat orange juice in a saucepan over medium heat just until steaming. Whisk eggs, superfine sugar, and sifted cornstarch in bowl until smooth and pale. Temper eggs by slowly whisking hot orange juice into egg mixture. Return everything to saucepan and cook over low heat, stirring frequently for 5-7 minutes until thickened to coat spoon back. Remove from heat, stir in powdered gelatin until dissolved. Cool to room temperature about 10 minutes, stirring occasionally. Fold in softened butter, reserved orange zest, and optional angostura bitters for flavor and smooth, glossy curd.
4. Assemble and Chill the Tart: Pour cooled orange curd into baked tart shell and spread evenly. Drop pan firmly on counter 2-3 times to release air bubbles and smooth surface. Refrigerate for minimum 3 hours or preferably overnight to fully set the filling and meld the flavors.
5. Prepare the Whipped Cream and Final Garnishes: Just before serving, whip chilled heavy cream in a bowl until soft peaks form. Add powdered sugar and optional angostura bitters. Continue whipping until stiff peaks form, careful not to overbeat. Prepare orange segments, crushed pistachios, and fresh mint leaves for decoration.
6. Garnish and Serve: Remove tart from pan by gently pushing up from bottom. Arrange dollops of whipped cream elegantly on top. Evenly scatter orange segments and crushed pistachios over whipped cream. Tuck fresh mint leaves between garnishes for color and fresh aroma. Serve immediately while chilled, slicing with sharp knife dipped in warm water for clean cuts.

Notes

• Chilling the dough for at least 30 minutes improves handling and reduces shrinkage during baking.
• Blind baking with foil and beans prevents the crust from puffing up and ensures a crisp, firm base.
• Room temperature eggs create a smoother, silkier filling when tempered with hot juice.
• Adding gelatin stabilizes the orange curd so it sets firmly in the tart shell.
• Tempering eggs by slowly adding hot liquid prevents curdling and keeps the filling smooth.
• Use freshly squeezed orange juice for the best bright citrus flavor.
• Whip cream just before serving to keep it fresh and fluffy; avoid overbeating to prevent grainy texture.
• For clean slices, dip knife in warm water between cuts.

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