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