Classic Orange Tart Recipe

Introduction

The Classic Orange Tart is a bright and refreshing dessert featuring a tender, flaky almond crust and a silky orange curd filling. Finished with whipped cream, fresh orange segments, and crunchy pistachios, this elegant tart is perfect for any occasion that calls for a burst of citrus flavor.

Ingredients

• For the crust:
• 1/2 cup powdered sugar
• 1 egg yolk
• 1/4 cup almond flour
• 1 tsp salt
• 1 1/4 cups all-purpose flour
• 1 tbsp cold water
• 2/3 cup unsalted butter, chilled and cubed
• Zest from 1 orange (optional)
• For the orange filling:
• 4 eggs (room temperature)
• 1 tbsp angostura orange bitters (optional)
• Reserved orange zest
• 2 tsp powdered gelatin
• 1 1/4 cups fresh orange juice (about 3 large oranges)
• 1/2 cup unsalted butter, softened
• 3 1/2 tbsp cornstarch (sifted)
• 1/4 cup superfine sugar
• For the topping:
• Fresh mint leaves
• 3 tbsp powdered sugar
• 1 orange (peeled, pith removed, cut into segments)
• 1 cup heavy cream (chilled)
• 1 tsp angostura orange bitters (optional)
• 10 shelled pistachios, crushed

Instructions

1. Step 1: Combine the all-purpose flour, powdered sugar, almond flour, salt, and orange zest in a food processor and pulse until mixed. Add chilled butter cubes and pulse until the mixture resembles coarse breadcrumbs with some pea-sized pieces. Add the egg yolk and cold water; pulse just until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 15 minutes.
2. Step 2: Grease a 9-inch tart pan with a removable bottom. Roll the chilled dough between parchment paper to about 1/8-inch thickness, making it 4 cm larger than the pan. Transfer to the pan, press into corners and sides, trim excess, and prick the base with a fork. Refrigerate for 30 minutes. Preheat oven to 200°C (390°F). Line tart shell with foil and fill with baking beans or rice. Bake 12–15 minutes until edges set. Remove foil and beans, trim edges, bake another 10–12 minutes until bottom is golden. Cool completely.
3. Step 3: Heat fresh orange juice in a saucepan until steaming (not boiling). Whisk eggs, sugar, and cornstarch until smooth and pale. Slowly pour hot orange juice into egg mixture while whisking to temper eggs. Return mixture to saucepan and cook on low, stirring, until thick enough to coat the back of a spoon (5–7 minutes). Remove from heat; stir in gelatin until dissolved. Let cool ~10 minutes, then fold in softened butter, reserved zest, and optional bitters.
4. Step 4: Pour cooled orange curd into cooled tart shell, spreading evenly. Drop tart pan gently on counter 2–3 times to remove air bubbles. Refrigerate for at least 3 hours or overnight until fully set.
5. Step 5: Just before serving, whip chilled heavy cream until soft peaks form. Add powdered sugar and optional bitters, continue whipping to stiff peaks without overbeating. Prepare orange segments, crushed pistachios, and mint leaves for garnish.
6. Step 6: Remove tart from pan carefully. Arrange whipped cream dollops on top, scatter orange segments and pistachios evenly, and tuck fresh mint leaves between garnishes. Serve immediately, slicing with a sharp knife dipped in warm water for clean cuts.

Tips & Variations

• Chill the dough for at least 30 minutes or up to 1 hour to prevent shrinking during baking and make it easier to handle.
• Use freshly squeezed orange juice for the brightest flavor in the filling.
• Substitute almond flour with finely ground hazelnuts for a different nutty taste.
• For a dairy-free option, replace butter with coconut oil and use coconut cream instead of heavy cream.

Storage

Store the tart covered in the refrigerator for up to 3 days. For best texture, add whipped cream and garnishes just before serving. To reheat, bring to room temperature for 15–20 minutes; avoid microwaving as the filling may lose its silky texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart shell in advance?

Yes, the tart shell can be baked up to 2 days ahead. Keep it wrapped tightly at room temperature to maintain crispness before filling.

What if I don’t have angostura orange bitters?

The bitters add depth to the orange flavor but are optional. You can omit them without affecting the overall taste significantly.

Classic Orange Tart Recipe

Print Recipe

★★★★★

4.9 from 140 reviews

This Classic Orange Tart features a tender, flaky almond and orange-infused crust filled with a luscious, silky orange curd enhanced by fresh orange juice and bitters. Topped with whipped cream, fresh orange segments, pistachios, and mint, it delivers a perfectly balanced citrus dessert that’s elegant and refreshing.

• Author: Tara
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 4 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired

Ingredients

Scale 1x2x3x

For the crust:

• 1/2 cup powdered sugar
• 1 egg yolk
• 1/4 cup almond flour
• 1 tsp salt
• 1 1/4 cups all-purpose flour (King Arthur brand preferred)
• 1 tbsp cold water
• 2/3 cup unsalted butter, chilled and cut into 1/2-inch cubes
• Zest from 1 orange (optional, finely grated)

For the orange filling:

• 4 eggs (room temperature)
• 1 tbsp angostura orange bitters (optional)
• Reserved orange zest from crust
• 2 tsp powdered gelatin
• 1 1/4 cups fresh orange juice (about 3 large oranges, freshly squeezed)
• 1/2 cup unsalted butter, softened (Kerrygold preferred)
• 3 1/2 tbsp cornstarch (sifted)
• 1/4 cup superfine sugar

For the topping:

• Fresh mint leaves (for garnish)
• 3 tbsp powdered sugar
• 1 orange (peeled, pith removed, cut into segments)
• 1 cup heavy cream (chilled before whipping)
• 1 tsp angostura orange bitters (optional)
• 10 shelled pistachios, crushed (for color and crunch)

Instructions

1. Prepare the Tart Dough: In a food processor, combine the all-purpose flour, powdered sugar, almond flour, salt, and orange zest. Pulse until mixed. Add chilled butter cubes and pulse until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces. Add egg yolk and cold water, then pulse until the dough forms a shaggy mass. Shape into a disk, wrap in plastic, and refrigerate for at least 15 minutes (preferably 30 minutes to 1 hour) for easier handling.
2. Line and Blind Bake the Tart Shell: Grease a 9-inch tart pan with removable bottom. Roll the chilled dough between parchment sheets to 1/8-inch thickness, making it 4 cm larger than the pan. Transfer dough into the pan, remove parchment, press into corners and sides, trim overhang, and prick base with fork. Refrigerate for 30 minutes. Preheat oven to 200°C (390°F). Line tart with foil, fill with baking beans or rice, and bake for 12-15 minutes until edges set but not golden. Remove foil and beans, trim edges, bake for 10-12 minutes until golden and firm. Let cool completely.
3. Create the Orange Curd Filling: Heat fresh orange juice in saucepan over medium heat until steaming but not boiling. In a separate bowl, whisk eggs, superfine sugar, and sifted cornstarch until smooth and pale. Slowly temper eggs by gradually whisking in hot orange juice. Return mixture to saucepan and cook over low heat, stirring frequently until thick enough to coat the back of a spoon (5-7 minutes). Remove from heat, immediately stir in gelatin until dissolved. Cool to room temperature while stirring (approx 10 minutes). Fold in softened butter, reserved orange zest, and optional angostura bitters to emulsify.
4. Assemble and Chill the Tart: Pour cooled orange curd into baked tart shell and spread evenly. Firmly drop tart pan onto counter 2-3 times to release air bubbles for a smooth surface. Refrigerate for at least 3 hours or overnight until filling sets completely and flavors meld.
5. Prepare the Whipped Cream and Garnishes: Just before serving, remove tart from pan by gently pushing up from bottom while supporting sides. Whip chilled heavy cream in a clean bowl until soft peaks form. Add powdered sugar and optional bitters, then whip until stiff peaks form, taking care not to overbeat. Prepare fresh orange segments, crushed pistachios, and mint leaves for garnishing.
6. Garnish and Serve: Arrange dollops of whipped cream decoratively on top of the chilled tart. Scatter orange segments and crushed pistachios evenly over cream. Tuck fresh mint leaves among garnishes for added color and freshness. Serve immediately with sharp knife dipped in warm water between cuts for clean slices.

Notes

• Chilling the dough longer improves handling and helps prevent shrinking during baking.
• Tempering the eggs with hot orange juice prevents scrambling and ensures a smooth curd.
• Cooling the curd slightly before adding butter helps achieve emulsification and prevents separation.
• Using baking beans or rice for blind baking ensures the crust keeps its shape and doesn’t puff up.
• Dipping the knife in warm water between slices makes cleaner cuts on the tart.
• Optional angostura orange bitters deepen the orange flavor but can be omitted.

Keywords: orange tart, citrus tart, orange curd, almond crust, dessert recipe, classic tart, fresh orange dessert