Introduction

This Classic Orange Tart combines a crisp, buttery pastry with a silky, tangy orange filling for a bright and elegant dessert. Finished with whipped cream, fresh orange segments, and a sprinkle of pistachios, it’s perfect for impressing guests or treating yourself.

A slice of lemon tart with two distinct layers: a golden-brown crumbly crust at the base and a smooth, pale yellow lemon filling on top. The filling is garnished with small green pistachio pieces and bright orange zest. Next to the tart is a swirl of white whipped cream topped with a green mint leaf and some orange zest. Two peeled orange slices sit beside the cream on a white plate. A silver fork rests near the tart, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups plain flour (200g)
1/2 cup powdered sugar (50g)
1/4 cup almond flour (40g)
1 tsp salt (6g)
Zest from 1 orange (optional)
2/3 cup unsalted butter, chilled (150g)
1 egg yolk
1 tbsp cold water (15ml)
1 1/4 cups orange juice (about 3 large oranges, 300ml)
4 eggs
1/4 cup superfine sugar (60g)
3 1/2 tbsp cornstarch (25g)
2 tsp powdered gelatin (6g)
1/2 cup unsalted butter, softened (115g)
1 tbsp Angostura orange bitters (15ml, optional)
Reserved orange zest (if using)
1 cup heavy cream (250ml)
3 tbsp powdered sugar (23g)
1 tsp Angostura orange bitters (5ml, optional)
1 orange, peeled and cut into segments
10 shelled pistachios, crushed (7g)
Fresh mint leaves

Instructions

Step 1: Prepare the pastry dough by placing the plain flour, powdered sugar, almond flour, salt, orange zest (if using), and chilled butter into a food processor. Pulse until it resembles fine breadcrumbs. Add the egg yolk and cold water and pulse until the dough starts to clump. Turn out onto your work surface and knead briefly into a smooth ball. Chill for 15 minutes if too soft.
Step 2: Grease a 23cm (9in) loose-bottomed tart tin. On parchment paper, trace a circle 4cm larger than the base. Dust with flour, place the dough ball on it, and roll out to the circle size. Transfer pastry into the tin, pressing into corners and sides. Repair any cracks, prick the base lightly with a fork, and chill for 30 minutes.
Step 3: Preheat oven to 200°C (180°C fan, 390°F, gas mark 6). Line the chilled tart shell with foil and fill with baking beans. Bake 12–15 minutes, then remove foil and beans. Trim excess pastry edges, return to oven, and bake 10–12 minutes more until golden and dry. Cool while making filling.
Step 4: Heat the orange juice in a small pot until simmering. Whisk the eggs, superfine sugar, and cornstarch in a bowl until smooth. Slowly pour hot juice over egg mixture, whisking to temper eggs. Return mixture to the pot and cook over low heat, stirring until thickened. Remove from heat and whisk in gelatin until dissolved. Cool slightly, then add softened butter, reserved orange zest, and Angostura bitters. Whisk until combined.
Step 5: Pour the orange filling into the cooled tart shell. Tap the tart gently on the counter to release air bubbles. Refrigerate for at least 3 hours or overnight until fully set.
Step 6: Remove the tart from the tin. In a bowl, whisk heavy cream, powdered sugar, and Angostura bitters until firm peaks form. Chilling the bowl and whisk beforehand helps the cream whip better.
Step 7: Decorate the set tart with whipped cream, orange segments, crushed pistachios, and fresh mint leaves. Serve chilled and enjoy!

Tips & Variations

Use chilled equipment when whipping cream to help it firm up faster and hold shape better.
Add extra orange zest to the filling for enhanced citrus flavor and aroma.
Substitute almond flour with ground hazelnuts for a different nutty note in the pastry.
For a glossy tart top, brush segments with a little warmed apricot jam before decorating.

Storage

Store the tart covered in the refrigerator for up to 3 days. Keep whipped cream separately and add just before serving to maintain its texture. Reheat is not recommended as it will affect the filling’s texture.

How to Serve

A slice of lemon tart is placed on a white plate with a white marbled texture background. The tart has three visible layers: a crumbly golden-brown crust at the bottom, a thick pale yellow lemon filling in the middle, and a smooth glossy lemon glaze on top. The tart is sprinkled with small bright orange zest pieces and green pistachio bits. Beside the tart, there is a swirl of white whipped cream topped with a green mint leaf and some orange zest. Two bright orange mandarin slices rest near the whipped cream. A silver fork is placed on the plate near the tart. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry dough by hand if I don’t have a food processor?

Yes, you can rub the chilled butter into the flour and dry ingredients with your fingertips until the mixture resembles breadcrumbs. Then stir in the egg yolk and water and knead lightly to form the dough.

What can I use instead of powdered gelatin?

You can substitute powdered gelatin with leaf gelatin using the conversion on the package, or try agar agar for a vegetarian option, though it may slightly change the texture of the filling.