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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.

Ingredients

Scale

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

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