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Classic Orange Tart Recipe

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★★★★★

4.6 from 221 reviews

This Classic Orange Tart features a tender, flaky tart crust filled with a silky, smooth orange curd. The vibrant citrus curd is perfectly balanced with a hint of angostura bitters and topped with freshly whipped cream, zesty orange segments, crushed pistachios, and fresh mint leaves. This elegant dessert combines bright flavors and a beautiful presentation that’s perfect for special occasions or a sophisticated treat.

Ingredients

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Tart 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 and cubed (150g)
  • 1 egg yolk
  • 1 tbsp cold water (15ml)

Orange Curd Filling

  • 1 1/4 cups fresh 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, softened (115g)
  • 1 tbsp angostura orange bitters (15ml, optional)
  • Reserved orange zest (from tart dough)

Whipped Cream and Garnishes

  • 1 cup heavy cream, chilled (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

  1. Prepare the Tart Dough: In a food processor, combine plain flour, powdered sugar, almond flour, salt, and orange zest and pulse until mixed. Add chilled butter cubes and pulse until the mixture resembles coarse breadcrumbs with pea-sized pieces. Add egg yolk and cold water and pulse until the dough forms a shaggy mass. Shape into a disk, wrap in plastic, and chill in the refrigerator 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 a removable base. Roll out the chilled dough between parchment sheets to about 1/8-inch thickness, making it 4 cm larger than the pan. Transfer dough to the pan, press into corners and sides, and trim excess. Prick the base with a fork and refrigerate for 30 minutes. Preheat oven to 200°C (390°F). Line the shell with foil and fill with baking beans or rice. Bake 12-15 minutes until edges set but not golden. Remove foil and beans, trim edges, and bake 10-12 minutes more until golden and firm. Cool completely.
  3. Create the Orange Curd Filling: Heat fresh orange juice in a saucepan until steaming (not boiling). In a bowl, whisk eggs, superfine sugar, and sifted cornstarch until smooth and pale. Gradually whisk hot orange juice into egg mixture to temper. Return mixture to saucepan, cook over low heat, stirring frequently until it thickens enough to coat the back of a spoon (about 5-7 minutes). Remove from heat and stir in powdered gelatin until dissolved. Cool to room temperature (about 10 minutes), stirring occasionally. Fold in softened butter, reserved orange zest, and optional angostura bitters.
  4. Assemble and Chill the Tart: Pour cooled orange curd into the baked tart shell, spreading evenly. Firmly tap the tart pan on the counter 2-3 times to release air bubbles. Refrigerate for at least 3 hours or overnight until fully set and chilled.
  5. Prepare the Whipped Cream and Final Garnishes: Just before serving, whip chilled heavy cream until soft peaks form. Add powdered sugar and optional angostura bitters, then whip to stiff peaks without overbeating. Have orange segments, crushed pistachios, and fresh mint ready.
  6. Garnish and Serve: Remove tart gently from the pan. Pipe or dollop whipped cream around the top in a decorative pattern. Scatter orange segments and pistachios evenly and tuck fresh mint leaves for color and freshness. Serve immediately while chilled, slicing cleanly with a knife dipped in warm water between cuts.

Notes

  • Chilling the dough longer before baking prevents shrinking and makes it easier to handle.
  • Using baking beans or rice during blind baking prevents the crust from puffing up.
  • Temper the egg mixture with hot juice slowly to avoid scrambling.
  • Cool the curd slightly before adding butter to ensure a smooth emulsion.
  • Refrigerate the tart adequately to let filling set fully for best texture and flavor.
  • For clean tart slices, dip your knife in warm water and dry between cuts.

Keywords: orange tart, citrus dessert, orange curd tart, classic tart, French dessert, elegant dessert, whipped cream topping, pistachio garnish

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