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Classic Orange Tart Recipe

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★★★★★

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.

Ingredients

Scale

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

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