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Classic Orange Tart

Classic Orange Tart: Your Elegant Citrus Escape

Experience the joy of a Classic Orange Tart, an elegant dessert with vibrant citrus flavors.
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Prep Time 30 minutes
Cook Time 55 minutes
Cooling Time 2 hours
Total Time 3 hours 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: French
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup all-purpose flour Can use a gluten-free blend.
  • 1/4 cup powdered sugar Can substitute with granulated sugar.
  • 1/4 cup almond flour Hazelnut flour works for a nutty flavor.
  • 1/4 teaspoon salt Use kosher or sea salt.
  • 1/2 cup chilled butter Keep it cold to maintain flakiness.
  • 1 large egg yolk Substitute with a flax or chia egg for egg-free.
  • 2-3 tablespoons cold water Use ice-cold water.
For the Custard Filling
  • 1 cup orange juice Freshly squeezed is best.
  • 3/4 cup superfine sugar Blend granulated sugar finely if using.
  • 1/4 cup cornstarch Arrowroot powder can be substituted.
  • 1 tablespoon vegan gelatin powder Use regular gelatin for non-vegan.
  • 1/4 cup softened butter Vegan butter can be used.
  • 1 dash bitters Optional, skip for pure citrus taste.
For the Topping
  • 1 cup heavy cream Coconut cream works for dairy-free.
  • 1/4 cup crushed pistachios Any nuts can be used or omitted.
  • 1/4 cup fresh mint leaves Can be replaced with edible flowers.

Equipment

  • tart pan
  • Mixing bowl
  • Whisk
  • Pastry Cutter

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). In a large bowl, combine all-purpose flour, powdered sugar, almond flour, salt, and optional orange zest. Blend in chilled butter until resembling coarse crumbs. Add egg yolk and cold water, mixing until a dough forms. Press into a tart pan and chill for 30 minutes.
  2. Remove the chilled tart crust from the refrigerator and bake for 20-25 minutes until edges are lightly golden. Allow it to cool completely on a wire rack.
  3. In a mixing bowl, whisk together orange juice, egg yolks, superfine sugar, cornstarch, vegan gelatin powder, and softened butter until smooth.
  4. Pour the smooth orange custard filling into the cooled tart crust. Reduce oven temperature to 325°F (160°C) and bake for about 30 minutes until the custard is set.
  5. Allow the tart to cool completely for about 1 hour. Refrigerate for at least 2 hours.
  6. Whip heavy cream with powdered sugar until soft peaks form, optionally folding in bitters. Set aside in the fridge.
  7. Remove the tart from the refrigerator, top with whipped cream, garnish with orange segments, crushed pistachios, and fresh mint leaves. Slice and enjoy!

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 35gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 30mgCalcium: 30mgIron: 1mg

Notes

Chill ingredients and avoid overmixing for a flaky crust. Strain juice for a smooth custard and keep an eye on baking times.

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