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Shilpa

Orange Tart

This Orange Tart features a buttery, melt-in-the-mouth crust filled with a silky, tangy-sweet orange custard. Baked to perfection and chilled for a smooth, creamy texture, it’s a refreshing citrus dessert perfect for any occasion. Garnish with fresh orange slices, whipped cream, and mint for an elegant finish. Make it ahead for an easy, stress-free treat!
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Prep Time 3 hours 30 minutes
Cook Time 40 minutes
Chilling time 4 hours
Total Time 8 hours 10 minutes
Course: Dessert
Ingredients Method Notes

Ingredients
  

For the crust:
  • 200 g All-purpose flour 1½ cups
  • 45 g Powdered Sugar ⅓ cup
  • a pinch salt
  • 100 g Butter (cold, unsalted) 7 tbsp
  • 1 Egg
For the filling:
  • 150 g Sugar(granulated) ¾ cup
  • 4 Egg yolks (room temperature)
  • 2 oranges Zest
  • 200 ml fresh orange juice ¾ cup
  • 133 g Butter (cold, unsalted) 10 tbsp

Method
 

Making the Crust
  1. In a bowl, whisk together flour, powdered sugar, and salt.
  2. Add cold butter and rub it into the flour until it resembles wet sand.
  3. Mix in the egg until just combined. Do not overwork the dough.
  4. Shape into a disc, wrap in cling film, and refrigerate for at least 2 hours.
Rolling & Prepping the Tart Shell
  1. Let the chilled dough sit for 10-15 minutes.
  2. Lightly dust your work surface, dough, and rolling pin with flour.
  3. Roll out the dough to a 3mm thickness, rotating to prevent sticking.
  4. Gently place it into a 21cm/8-inch tart pan, pressing into the edges.
  5. Trim excess dough and prick the bottom with a fork.
  6. Freeze for 1 hour.
Blind Baking the Crust
  1. Preheat oven to 190°C/370°F.
  2. Line the crust with parchment paper and fill with pie weights.
  3. Reduce oven temperature to 180°C/350°F and bake for 10 minutes.
  4. Remove the weights and bake for another 10-15 minutes. Set aside.
Making the Filling
  1. In a saucepan, whisk sugar, egg yolks, and orange zest until well combined.
  2. Add orange juice, then cook over medium-low heat, stirring continuously, until it thickens slightly.
  3. Remove from heat, strain through a sieve, and mix in butter until smooth.
Baking & Chilling
  1. Pour the filling into the baked crust and spread evenly.
  2. Bake at 180°C/350°F for 15-20 minutes until the edges are set and the center is slightly jiggly.
  3. Let cool to room temperature, then refrigerate for at least 4 hours (overnight is best).
Garnishing & Serving
  1. Top with fresh orange slices, whipped cream, extra zest, and mint leaves.
  2. Slice and serve chilled!

Notes

Tips:

  • Use cold butter
  • Chilling the dough
  • Use fresh orange juice 

Storage Instructions

  • Room temperature: Best served fresh but can sit out for up to 2 hours.
  • Fridge: Store in an airtight container for up to 4 days.
  • Freezer: Freeze for up to 2 months; thaw overnight in the fridge before serving.