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Classic Orange Tart Recipe

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★★★★★

4.5 from 773 reviews

This classic orange tart features a crisp almond-infused shortcrust pastry filled with a luscious, smooth orange custard enhanced by Angostura orange bitters. Topped with lightly whipped cream, fresh orange segments, crushed pistachios, and mint leaves, this tart is a refreshing dessert perfect for citrus lovers and special occasions.

Ingredients

Scale

Pastry Dough

  • 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)

Orange Filling

  • 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)

Whipped Cream Topping

  • 1 cup heavy cream (250ml)
  • 3 tbsp powdered sugar (23g)
  • 1 tsp Angostura orange bitters (5ml, optional)

Garnish

  • 1 orange, peeled and cut into segments
  • 10 shelled pistachios, crushed (7g)
  • Fresh mint leaves

Instructions

  1. Prepare the Pastry Dough: Place the plain flour, powdered sugar, almond flour, salt, orange zest if using, and chilled unsalted butter into a food processor. Pulse until the mixture resembles fine breadcrumbs. Add the egg yolk and cold water, then pulse again until the dough starts to clump. Turn the dough onto a work surface and knead briefly until smooth. If too soft, wrap in parchment and chill for 15 minutes. Set aside for the next step.
  2. Roll Out and Line the Tart Tin: Grease a 23cm (9-inch) loose-bottomed tart tin. On parchment paper, trace a circle 4cm larger than the tin base. Dust the tin with flour and place the pastry ball in the center. Roll out the dough on the parchment to the marked circle. Lift and place the pastry into the tin, pressing into corners and sides, repairing cracks. Prick the base lightly with a fork, then chill the tart shell in the fridge for 30 minutes.
  3. Blind Bake the Tart Shell: Preheat oven to 200°C (180°C fan)/390°F/gas mark 6. Remove tart shell from fridge; line 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 until golden and dry. Allow to cool completely.
  4. Make the Orange Filling: Heat the orange juice in a small pot over low heat until simmering. Whisk eggs, superfine sugar, and cornstarch in a bowl until smooth. Temper the eggs by slowly whisking in hot orange juice. Return mixture to the pot and cook over low heat, stirring constantly, until thickened. Remove from heat, whisk in powdered gelatin until dissolved, then cool slightly. Add softened butter, reserved orange zest, and Angostura bitters if using, whisking thoroughly to combine.
  5. Fill and Set the Tart: Pour the orange filling into the cooled tart shell. Gently tap the tart on the countertop to release air bubbles. Refrigerate at least 3 hours or overnight until fully set.
  6. Whip the Cream: In a chilled bowl, combine heavy cream, powdered sugar, and Angostura bitters if using. Whisk until firm peaks form. Chilling the bowl and whisk beforehand helps the cream hold shape better.
  7. Decorate and Serve the Tart: Remove tart from tin. Decorate with whipped cream, orange segments, crushed pistachios, and fresh mint leaves. Serve chilled and enjoy the elegant, citrusy dessert.

Notes

  • Chilling the dough and tart shell ensures a crisp pastry that prevents sogginess from the filling.
  • Tempering the eggs with hot juice prevents curdling and ensures a smooth filling.
  • Using powdered gelatin helps the filling set firmly while keeping it silky and rich.
  • Optional Angostura orange bitters add depth and complexity to both filling and whipped cream.
  • For best results, prepare the tart a day ahead to allow proper setting and flavor melding.
  • Chill the bowl and whisk before whipping cream for faster, more stable peaks.

Keywords: orange tart, citrus dessert, almond shortcrust, orange custard tart, classic tart recipe, baked custard tart

Find it online: https://dailysimplerecipe.com/classic-orange-tart-recipe/