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Orange Cream Tart

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A crisp, buttery tart shell filled with silky orange cream made with fresh juice and fragrant citrus zest. Finished with whipped cream and fresh orange, this elegant chilled tart is creamy, bright, and refreshing.

Ingredients

  • All-purpose flour
  • Powdered sugar, for the tart crust
  • Fine salt, for the tart crust
  • Unsalted butter, cold and cubed
  • Egg yolk, for the tart crust
  • Cold water
  • Vanilla extract, optional for the tart crust
  • Fresh orange juice
  • Fresh orange zest
  • Large eggs
  • Egg yolks, for the orange cream
  • Granulated sugar
  • Cornstarch
  • Unsalted butter, for the orange cream
  • Heavy cream, for the orange cream
  • Vanilla extract, for the orange cream
  • Fine salt, for the orange cream
  • Heavy whipping cream, for the topping
  • Powdered sugar, for the topping
  • Vanilla extract, for the topping
  • Fresh orange segments or slices
  • Fresh orange zest, for decorating
  • Candied orange peel, optional

Instructions

  1. Combine the all-purpose flour, powdered sugar, and salt in a mixing bowl. Add the cold cubed butter and work it into the dry ingredients until the mixture resembles coarse crumbs.
  2. Add the egg yolk, optional vanilla extract, and enough cold water to bring the dough together. Shape into a disc, cover, and refrigerate for about 30 minutes.
  3. Preheat the oven to 375°F (190°C). Roll the chilled dough on a lightly floured surface and transfer it to a 9-inch tart pan. Press the pastry gently into the bottom and sides, trim the excess, prick the bottom lightly with a fork, and refrigerate for another 15 minutes.
  4. Line the chilled pastry with parchment paper and fill with pie weights or dried beans. Blind-bake for about 15 minutes. Remove the parchment and weights and bake for another 8 to 12 minutes, until evenly golden and crisp. Cool completely.
  5. Combine the fresh orange juice, orange zest, eggs, egg yolks, granulated sugar, cornstarch, and salt in a saucepan. Cook gently while whisking continuously until the mixture thickens into a smooth custard.
  6. Remove the orange custard from the heat and whisk in the butter and vanilla extract. Allow it to cool until it is no longer warm.
  7. Whip the heavy cream for the filling to soft peaks. Gently fold it into the cooled orange custard until evenly incorporated.
  8. Spoon the orange cream into the completely cooled tart shell and spread the surface evenly. Refrigerate for at least 3 hours, until thoroughly chilled and firm enough to slice.
  9. For the topping, whip the heavy whipping cream with powdered sugar and vanilla extract until soft to medium peaks form.
  10. Spoon or pipe the whipped cream over the chilled tart. Decorate with fresh orange segments or slices, orange zest, and optional candied orange peel.
  11. Remove the tart from the refrigerator about 10 minutes before serving. Cut with a sharp knife, wiping the blade between slices, and serve chilled.

Notes

  • Make sure the orange custard has cooled before folding in the whipped cream so the cream does not melt.
  • Bake the pastry shell until thoroughly golden and crisp to help prevent it from becoming soggy after filling.
  • A thin layer of melted dark or white chocolate can be spread over the cooled crust before filling to create an additional moisture barrier.
  • Blood orange juice can replace regular orange juice for a colorful variation.
  • Replace a small amount of orange juice with fresh lemon juice for a sharper citrus flavor.
  • For an orange-almond variation, use an almond pastry crust or garnish the finished tart with toasted sliced almonds.
  • A small amount of cardamom or orange blossom water can be added to the filling for additional fragrance.
  • Store the assembled tart covered in the refrigerator for up to 3 days.
  • The tart is best on the first day, when the pastry is at its crispest.
  • Freezing the assembled tart is not recommended, although the baked tart shell can be frozen separately.

Nutrition

Find it online: https://thefamilycooking.com/orange-cream-tart/