Introduction

The Classic Orange Tart is a delightful dessert featuring a tender, flaky crust filled with a silky orange curd and topped with fresh whipped cream. Bright, citrusy, and elegant, it’s perfect for special occasions or a refreshing treat any time.

A close-up image of a slice of lemon tart shows three distinct layers on a white plate sitting on a white marbled surface. The bottom layer is a crumbly, light brown crust with a rough texture. Above it is a smooth, pale yellow custard layer, thick and creamy in appearance. On top of the custard is a glossy, bright yellow lemon jelly layer, shiny and slightly translucent. Garnishing the jelly layer is a small sprig of fresh green mint leaves and some tiny yellow zest pieces scattered on its surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
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)
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

Step 1: Prepare the tart dough by combining flour, powdered sugar, almond flour, salt, and orange zest in a food processor. Add chilled butter cubes and pulse until the mixture resembles coarse breadcrumbs. Add egg yolk and cold water, pulsing until dough forms a shaggy mass. Shape into a disk, wrap, and refrigerate for at least 15 minutes.
Step 2: Grease a 9-inch tart pan. Roll the chilled dough between parchment sheets to about 1/8-inch thickness, slightly larger than the pan. Transfer the dough to the pan, press into corners and sides, trim excess, then prick the base with a fork. Chill for 30 minutes.
Step 3: 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 are set. Remove foil and beans, trim edges, then bake another 10-12 minutes until golden. Cool completely.
Step 4: For the orange curd, heat orange juice until steaming. Whisk eggs, sugar, and cornstarch together. Slowly whisk hot juice into egg mixture, then return to heat and cook over low, stirring until thickened. Remove from heat, stir in gelatin until dissolved, cool to room temperature, then fold in softened butter, reserved zest, and bitters.
Step 5: Pour cooled curd into the cooled tart shell, spread evenly. Tap the pan on the counter to remove air bubbles. Refrigerate at least 3 hours or overnight to set.
Step 6: Whip chilled heavy cream until soft peaks form. Add powdered sugar and bitters, whip until stiff peaks form, being careful not to overbeat. Prepare orange segments, crushed pistachios, and mint leaves for garnish.
Step 7: Remove tart from pan gently. Decorate with whipped cream dollops, then scatter orange segments and pistachios on top. Add mint leaves for freshness. Serve chilled, slicing with a warm knife for clean cuts.

Tips & Variations

Chill the tart dough longer (30 minutes to 1 hour) for easier handling and less shrinkage during baking.
Use angostura orange bitters to deepen the citrus flavor, but they can be omitted if you prefer a simpler taste.
Try substituting pistachios with toasted almonds or candied ginger for a different crunch and flavor.
For a vegan version, replace butter with coconut oil and use a plant-based gelatin alternative.
If fresh oranges aren’t available, use high-quality bottled orange juice, but fresh zest is recommended for best aroma.

Storage

Store the assembled tart covered in the refrigerator for up to 3 days. Keep it chilled to maintain the filling’s texture and freshness. Reheat is not recommended as the curd and crust may lose their texture. For best taste, add whipped cream and garnishes just before serving.

How to Serve

A close-up image of a three-layer lemon tart slice on a white plate, showing a crumbly light brown crust at the bottom and edges with a textured surface. Above the crust is a smooth, creamy pale yellow lemon filling that takes up the middle layer. The top layer is a shiny, translucent bright yellow lemon glaze evenly spread with a fresh green mint leaf placed near the center for decoration. Tiny bits of yellow zest are lightly scattered on the glossy glaze. The plate sits on a white marbled surface, giving a clean and fresh look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart dough ahead of time?

Yes, the dough can be made up to 2 days in advance. Wrap it tightly in plastic and keep it refrigerated until ready to use.

What can I substitute for powdered gelatin?

You can use agar-agar as a vegetarian alternative, but follow package instructions carefully as it sets differently from gelatin. Another option is to omit gelatin for a softer filling, but chilling time will increase.