Orange Tart

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There’s something magical about citrus desserts. They’re bright, refreshing, and have a way of making even the simplest moments feel special. This orange tart is no exception! With a buttery, melt-in-your-mouth crust and a silky-smooth orange filling, this tart is as refreshing as a sunny afternoon. Whether you’re looking for a showstopper dessert for a dinner party or just craving something indulgent with your afternoon tea, this tart won’t disappoint.

Why You’ll Love This Recipe

Make-ahead friendly – Prep components in advance for an easy, stress-free dessert.

Perfect texture – Buttery, tender crust paired with a velvety-smooth orange filling.

Bright & refreshing flavor – The zesty orange custard is both sweet and tangy.

Great for any occasion – From holiday tables to casual weekend treats.

Citrus desserts have been cherished for centuries in European baking, with lemon tarts and orange-infused pastries being staples in French and Italian cuisine. The bright, tangy flavor of oranges pairs beautifully with the richness of eggs and butter, creating a dessert that is both light and indulgent.

If you love citrus-forward treats, you should also check out my Mini Pavlovas with Lemon Curd, which features a crisp meringue with a tangy lemon filling, or my Orange Chocolate Cake, where chocolate and citrus create an unbeatable combo. And for a unique fruity dessert, don’t miss my Green Grape Cake—a must-try for fruit lovers!

This orange tart is a fantastic way to showcase fresh oranges, making it perfect for citrus season. It’s easy to prepare, and the flavors only get better as it chills—making it an excellent dessert to prepare ahead of time. Let’s dive into the recipe!

Now, let’s dive into this orange tart recipe!

Ingredients required:

Following is a quick preview, for the detailed list, find the recipe card below:

For the crust:

• All-purpose flour – The foundation of the crust. You can substitute with a gluten-free blend if needed.
• Powdered sugar – Gives a fine texture to the dough. You can use granulated sugar, but the crust may be slightly grainier.
• Salt – Enhances flavor and balances sweetness.
• Unsalted butter – Adds richness and tenderness. If using salted butter, omit the added salt.
• Egg – Binds the dough and adds tenderness.

For the filling:

• Sugar – Sweetens and balances the citrus tang.
• Egg yolks – Provide richness and help thicken the filling.
• Orange zest & juice – The star ingredients! Freshly squeezed juice is best for maximum flavor.
• Salt – Balances the sweetness.
• Butter – Creates a smooth, velvety filling. Use unsalted butter for better control of salt levels.

How to make orange tart?

Following is a quick preview. For the detailed instructions, find the recipe card below:

1. Prepare the dough: Mix flour, sugar, and salt, then rub in the butter until sandy. Add the egg and bring the dough together. Chill for 2 hours.
2. Roll & shape: Let dough sit, roll it out to 3mm thick, and press it into a tart pan. Freeze for 1 hour.
3. Blind bake: Bake with pie weights at 180°C/350°F for 10 minutes, then bake without weights for another 10-15 minutes. Set aside.
4. Make the filling: Whisk sugar, egg yolks, orange zest, and juice. Cook over medium-low heat until thickened. Strain, mix in butter, and pour into the crust.
5. Bake & chill: Bake at 180°C/350°F for 15-20 minutes until set. Cool, then refrigerate for at least 4 hours.
6. Garnish & serve: Decorate with orange slices, whipped cream, and mint. Enjoy!

Tips for the Best Orange Tart

• Cold butter = best crust – Keep your butter as cold as possible to get that tender, melt-in-the-mouth texture.
• Chill the dough – This prevents shrinkage during baking.
• Don’t skip the sieve – Straining the filling ensures a silky-smooth texture.
• Use fresh oranges – Bottled juice lacks the brightness of fresh citrus.
• Refrigerate properly – Chilling helps the flavors meld and the filling set.

Storage Instructions

Room Temperature– As the custard filling is delicate, and can soften too much it can only stay at room temperature for up to 2 hours.

Refrigerator– Cover the tart in an airtight container or wrap in plastic wrap and store for 4 days in the refrigerator.

Freezer– This tart can be frozen in the freezer for up to 2 months. Either wrap the whole tart or individual slices with plastic wrap or aluminium foil. Thaw overnight in the fridge before serving.

Can this Orange tart be made ahead?

This Orange Tart is perfect for making ahead, making it a stress-free dessert option for gatherings and special occasions.

Fully assemble and refrigerate: Since this tart needs to chill for at least 4 hours, making it the day before serving is a great idea. It tastes even better the next day!

Make the tart crust ahead: The dough can be prepared up to 3 days in advance and kept wrapped in the fridge. You can also freeze it for up to 2 months—just thaw in the fridge overnight before rolling it out.

Blind bake the crust ahead: You can fully bake the tart shell a day in advance and store it at room temperature in an airtight container.

Make the filling ahead: The orange custard can be prepared up to 3 days in advance and stored in the fridge before being poured into the crust and baked.

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