Classic Orange Tart

By

Mila

Published 18. September 2024

Finding the perfect dessert that feels fancy but won’t stress you out in the kitchen can be tough. You want something that looks impressive for dinner guests or special occasions, but let’s be real – most of us don’t have hours to spend on complicated techniques or hard-to-find ingredients.

That’s where this orange tart comes in handy. It strikes the right balance between elegant and approachable, uses simple ingredients you can grab at any grocery store, and comes together much easier than you’d expect.

orange tart
Image: theamazingfood.com / All Rights reserved

Why You’ll Love This Orange Tart

  • Bright, citrusy flavor – The fresh orange juice and zest create a sunny, refreshing dessert that’s perfect for any season and will brighten up your dinner table.
  • Impressive presentation – This tart looks fancy enough for special occasions but is totally doable for home bakers who want to wow their guests.
  • Make-ahead friendly – You can prepare this tart a day ahead, making it perfect for dinner parties or when you want to get dessert out of the way early.
  • Balanced sweetness – The tart orange filling paired with the buttery pastry and light whipped cream creates the perfect balance of flavors that isn’t too heavy after a meal.
  • Beautiful garnishes – The fresh orange segments, crushed pistachios, and mint leaves make this dessert as pretty as it is delicious.

What Kind of Oranges Should I Use?

For this orange tart, you’ll want to pick oranges that are juicy and have a good balance of sweet and tart flavors. Navel oranges are a solid choice since they’re easy to find year-round and have plenty of juice, plus they’re great for zesting if you’re adding that to your pastry. Valencia oranges are another excellent option, especially if you can find them, as they’re known for being particularly juicy. When selecting your oranges, give them a gentle squeeze – they should feel heavy for their size and have some give when pressed, which means they’re full of juice. You’ll need about 3 large oranges to get the 300ml of juice required, so grab an extra one just in case.

orange tart
Image: theamazingfood.com / All Rights reserved

Options for Substitutions

This orange tart is pretty forgiving when it comes to swaps, so here are some options if you’re missing ingredients:

  • Almond flour: If you don’t have almond flour, you can substitute with the same amount of regular plain flour. The crust will be slightly less rich but still tasty.
  • Orange juice: Fresh is best, but bottled orange juice works too. You can also try lemon juice for a lemon tart variation – just use the same amount.
  • Gelatine powder: Swap with the same amount of agar powder if you’re vegetarian, or use 1 sheet of leaf gelatine dissolved in warm water.
  • Angostura orange bitters: These are optional anyway, but if you want that extra flavor depth, try a few drops of vanilla extract or orange extract instead.
  • Heavy cream: You can use whipping cream or even thick Greek yogurt mixed with a bit of milk for a lighter topping.
  • Caster sugar: Regular granulated sugar works fine – just give it a quick pulse in a food processor if you want it finer.
  • Pistachios: Toasted almonds, hazelnuts, or even candied orange peel make great alternatives for garnish.

Watch Out for These Mistakes While Baking

The biggest mistake when making orange tart is overworking the pastry dough, which creates a tough crust instead of the tender, flaky base you want – mix just until the dough comes together and handle it as little as possible. Another common error is not blind baking the tart shell properly, so make sure to use pie weights or dried beans and bake until the edges are lightly golden before adding your filling. When making the orange curd filling, avoid cooking it over high heat or you’ll end up with scrambled eggs instead of smooth custard – keep the heat at medium-low and stir constantly until it coats the back of a spoon. Finally, don’t skip chilling the finished tart for at least 2 hours before serving, as this helps the filling set properly and makes slicing much cleaner.

orange tart
Image: theamazingfood.com / All Rights reserved

What to Serve With Orange Tart?

This bright and citrusy orange tart is pretty perfect on its own, but I love serving it with a simple dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream to balance out the tangy orange flavors. A cup of strong coffee or black tea makes a great pairing since the bitter notes complement the sweet citrus beautifully. If you’re serving this for a dinner party, try adding some fresh berries like strawberries or raspberries on the side – they add a nice pop of color and their tartness plays well with the orange. For something a bit more indulgent, a drizzle of chocolate sauce or some toasted almonds sprinkled on top can take this dessert to the next level.

Storage Instructions

Keep Fresh: Your orange tart is best stored covered in the refrigerator for up to 3 days. I like to tent it loosely with plastic wrap or keep it in a cake dome to protect that beautiful whipped cream topping. The tart actually tastes even better the next day once all the flavors have had time to meld together!

Make Ahead: This tart is perfect for making ahead! You can prepare the tart shell and orange curd filling up to 2 days in advance, then just add the whipped cream and fresh toppings right before serving. The curd gets even more silky and rich after sitting overnight in the fridge.

Serve: Always serve your orange tart chilled straight from the fridge – it’s so much more refreshing that way. If you need to transport it, keep it cold and add any delicate garnishes like the mint leaves and orange segments just before presenting to keep everything looking fresh and pretty.

Preparation Time 45-60 minutes
Cooking Time 30-40 minutes
Total Time 75-100 minutes
Level of Difficulty Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

  • Calories: 3400-3700
  • Protein: 45-55 g
  • Fat: 230-250 g
  • Carbohydrates: 300-330 g

Ingredients

For the crust:

  • 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)

For the 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 (115g), softened
  • 1 tbsp angostura orange bitters (15ml, optional)
  • Reserved orange zest (if using)

For the topping:

  • 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

Step 1: Prepare the 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)

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.

Tip the mixture onto your work surface and gather it into a ball, kneading briefly until smooth.

If the dough is too soft, wrap it in parchment and chill in the fridge for 15 minutes.

Set the pastry aside for the next step.

Step 2: Roll Out and Line the Tart Tin

  • pastry dough from Step 1
  • flour for dusting

Grease a 23cm/9in loose-bottomed tart tin.

On a piece of parchment paper, trace a circle 4cm wider than the base of the tin.

Dust the tin base with flour, place the pastry ball from Step 1 in the center, and flatten it slightly.

Roll the pastry out, turning the paper as you go, until it reaches the marked circle.

Gently lift the pastry and place it into the tin, pressing it into the corners and up the sides.

Repair any cracks by pressing the dough together.

Lightly prick the base of the pastry with a fork (not all the way through), then chill the assembled tin in the fridge for 30 minutes.

Step 3: Blind Bake the Tart Shell

  • pastry-lined tart shell from Step 2

Preheat the oven to 200°C/180°C Fan/390°F/gas mark 6.

Remove the pastry-lined tin from the fridge and line it with foil.

Fill with baking beans to support the sides.

Bake for 12-15 minutes, then carefully remove the foil and beans.

Trim the excess pastry with a potato peeler to neaten the edges.

Return the shell to the oven and bake for another 10-12 minutes, or until lightly golden and completely dry.

Allow it to cool while preparing the filling.

I always make sure my pastry is golden and crisp to prevent it from getting soggy once the filling is added.

Step 4: Make the 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 (115g), softened
  • 1 tbsp Angostura orange bitters (15ml, optional)
  • reserved orange zest (if using)

[Optional] If using fresh oranges, zest them and set aside the zest for later, then juice the oranges.

Heat the orange juice in a small pot over low heat until it simmers.

Meanwhile, whisk together the eggs, superfine sugar, and cornstarch in a bowl until smooth.

Once the juice simmers, slowly pour it over the egg mixture while whisking constantly to temper the eggs.

Mix until smooth and return the mixture to the pot.

Cook over low heat, stirring continuously, until it thickens.

Remove from heat and transfer to a mixing bowl.

Whisk in the powdered gelatin until dissolved.

Let it cool slightly before adding the softened butter, reserved orange zest (if using), and Angostura orange bitters (if using).

Whisk thoroughly to combine.

For an extra zing, I sometimes add a touch more orange zest at this point!

Step 5: Fill and Set the Tart

  • orange filling from Step 4
  • baked tart shell from Step 3

Pour the orange filling from Step 4 into the cooled pastry case.

Lightly drop the tart case on the countertop a few times to release any air bubbles.

Refrigerate the tart for at least 3 hours, or overnight for the best result, until fully set.

Step 6: Whip the Cream

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

Remove the tart from the tin.

In a bowl, combine the heavy cream, powdered sugar, and Angostura orange bitters (if using).

Whisk together until the cream forms firm peaks.

I prefer to chill my bowl and whisk for a few minutes beforehand—this really helps the cream whip up quickly and hold its shape.

Step 7: Decorate and Serve the Tart

  • whipped cream from Step 6
  • 1 orange, peeled and cut into segments
  • 10 shelled pistachios, crushed (7g)
  • fresh mint leaves

Decorate the set orange tart as desired with the whipped cream from Step 6, orange segments, crushed pistachios, and fresh mint leaves.

Feel free to get creative—try piping the cream or scattering the pistachios and mint for an elegant finish!

Serve chilled and enjoy.

orange tart

Classic Orange Tart

Delicious Classic Orange Tart recipe with step-by-step instructions.
Prep Time 29 minutes
Cook Time 58 minutes
Total Time 1 hour 27 minutes
Servings 4
Calories 3550 kcal

Ingredients
  

For the crust:

  • 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)

For the 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 (115g), softened
  • 1 tbsp Angostura orange bitters (15ml, optional)
  • reserved orange zest (if using)

For the topping:

  • 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
 

  • 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. Tip the mixture onto your work surface and gather it into a ball, kneading briefly until smooth. If the dough is too soft, wrap it in parchment and chill in the fridge for 15 minutes. Set the pastry aside for the next step.
  • Grease a 23cm/9in loose-bottomed tart tin. On a piece of parchment paper, trace a circle 4cm wider than the base of the tin. Dust the tin base with flour, place the pastry ball from Step 1 in the center, and flatten it slightly. Roll the pastry out, turning the paper as you go, until it reaches the marked circle. Gently lift the pastry and place it into the tin, pressing it into the corners and up the sides. Repair any cracks by pressing the dough together. Lightly prick the base of the pastry with a fork (not all the way through), then chill the assembled tin in the fridge for 30 minutes.
  • Preheat the oven to 200°C/180°C Fan/390°F/gas mark 6. Remove the pastry-lined tin from the fridge and line it with foil. Fill with baking beans to support the sides. Bake for 12-15 minutes, then carefully remove the foil and beans. Trim the excess pastry with a potato peeler to neaten the edges. Return the shell to the oven and bake for another 10-12 minutes, or until lightly golden and completely dry. Allow it to cool while preparing the filling. I always make sure my pastry is golden and crisp to prevent it from getting soggy once the filling is added.
  • [Optional] If using fresh oranges, zest them and set aside the zest for later, then juice the oranges. Heat the orange juice in a small pot over low heat until it simmers. Meanwhile, whisk together the eggs, superfine sugar, and cornstarch in a bowl until smooth. Once the juice simmers, slowly pour it over the egg mixture while whisking constantly to temper the eggs. Mix until smooth and return the mixture to the pot. Cook over low heat, stirring continuously, until it thickens. Remove from heat and transfer to a mixing bowl. Whisk in the powdered gelatin until dissolved. Let it cool slightly before adding the softened butter, reserved orange zest (if using), and Angostura orange bitters (if using). Whisk thoroughly to combine. For an extra zing, I sometimes add a touch more orange zest at this point!
  • Pour the orange filling from Step 4 into the cooled pastry case. Lightly drop the tart case on the countertop a few times to release any air bubbles. Refrigerate the tart for at least 3 hours, or overnight for the best result, until fully set.
  • Remove the tart from the tin. In a bowl, combine the heavy cream, powdered sugar, and Angostura orange bitters (if using). Whisk together until the cream forms firm peaks. I prefer to chill my bowl and whisk for a few minutes beforehand—this really helps the cream whip up quickly and hold its shape.
  • Decorate the set orange tart as desired with the whipped cream from Step 6, orange segments, crushed pistachios, and fresh mint leaves. Feel free to get creative—try piping the cream or scattering the pistachios and mint for an elegant finish! Serve chilled and enjoy.

Leave a Comment

Recipe Rating




Please click "Save" to support my Work ❤️

×
Pinterest Logo
Follow me on Pinterest for FREE Daily Recipes!
Follow on Pinterest
Recipe