Name: French Orange Tart Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 4 h
Cuisine: French
Ingredients: 100 gr (6 1/2 tbsp) Unsalted Butter, very soft; 40 gr (1/3 cup) Powdered Sugar (Confectioner’s Sugar); 1 Egg; 40 gr (1/3 cup + 1 tsp) Almond Meal; 200 gr (1 1/3 cup) Plain / All-Purpose Flour; 1 pinch Salt; 1 Orange, zested (optional); 3 Large Oranges – Juice and Zest (approx. 300 ml / 1 1/4 cup juice); 4 Eggs; 60 gr (1/4 cup) Caster Sugar (fine white sugar); 25 gr (3 1/2 tbsp) Cornstarch; 115 gr (1/2 cup) Unsalted Butter, soft; 1 tsp Gelatine Powder (optional)

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Introduction

This French Orange Tart is a delightful combination of a buttery shortcrust pastry filled with a smooth, zesty orange cream. It’s a perfect dessert that balances sweetness with refreshing citrus flavors, ideal for any occasion.

A round tart with a golden brown crust and a smooth pale yellow filling, likely lemon curd, takes up most of the frame. On one side of the tart, there is a neat row of orange segments placed upright, showing their juicy, bright orange texture. Among the orange pieces are small green mint leaves, white coconut flakes, and tiny bits of red and dark brown garnish, adding contrast and color. The tart sits on a white marbled surface, with part of a knife and a cloth visible in the soft-focus background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Sweet Shortcrust Pastry:

100 g (6 1/2 tbsp) Unsalted Butter, very soft
40 g (1/3 cup) Powdered Sugar (Confectioner’s Sugar)
1 Egg
40 g (1/3 cup + 1 tsp) Almond Meal
200 g (1 1/3 cup) Plain / All-Purpose Flour
1 pinch Salt
1 Orange, zested (optional)

Orange Cream:

3 Large Oranges – Juice and Zest (about 300 ml / 1 1/4 cup juice)
4 Eggs
60 g (1/4 cup) Caster Sugar (fine white sugar)
25 g (3 1/2 tbsp) Cornstarch
115 g (1/2 cup) Unsalted Butter, soft
1 tsp Gelatine Powder (optional)

Instructions

Step 1: For the sweet shortcrust pastry, place the very soft butter and powdered sugar in a mixer bowl. Using the paddle attachment, mix until smooth and creamy.
Step 2: On low speed, add the egg, almond meal, and orange zest (if using). Scrape the bowl edges with a spatula as needed.
Step 3: Add the plain flour and salt, then mix on low speed until the dough comes together.
Step 4: Shape the dough into a ball, roll it thinly between two sheets of baking paper, then place it on a flat tray and chill in the fridge for at least one hour.
Step 5: After chilling, line your pastry ring or tart pan with the dough and dock the base with a fork. For immediate baking, freeze for 30 minutes, then bake at 160°C (325°F) for 25–30 minutes. Otherwise, keep refrigerated until baking.
Step 6: Let the baked tart shell cool completely before filling.
Step 7: To make the orange cream, zest and juice the oranges. Set zest aside and place the juice in a small pot. Heat gently until it simmers.
Step 8: While the juice heats, whisk eggs, sugar, and cornstarch in a heatproof bowl until smooth.
Step 9: Slowly pour the hot orange juice over the egg mixture while whisking continuously, then pour everything back into the pot.
Step 10: Place the pot on low heat and whisk constantly until the mixture thickens. Remove from heat and transfer to a clean bowl or jug.
Step 11: If using gelatine, soak it briefly in cold water and whisk into the warm cream until dissolved.
Step 12: Allow the cream to cool, then blend in the soft butter and orange zest quickly with an immersion blender or whisk until smooth and combined.
Step 13: Pour the orange cream filling over the cooled tart shell and smooth the surface evenly.
Step 14: Refrigerate the tart for at least 2 to 3 hours, or up to 24 hours, to allow the filling to set fully.
Step 15: Optionally garnish with fresh orange segments before serving.

Tips & Variations

For an extra citrus punch, add a teaspoon of orange liqueur to the cream filling before setting.
You can substitute almond meal with ground hazelnuts or omit it for a simpler crust.
If you don’t have gelatine, the cream can still set nicely, but it may be slightly less firm.
Use blood oranges or a mix of different oranges for a unique flavor and colorful presentation.

Storage

Store the tart covered in the refrigerator for up to 3 days. To reheat, let it come to room temperature and enjoy chilled or slightly warmed if preferred, though it’s best served cold to keep the cream set.

How to Serve

A slice of a three-layered tart is placed on a white plate with a light texture. The bottom layer is a light brown, thin, crumbly crust, holding a thick, creamy yellow middle layer filling that looks smooth and dense. On top, there are three different garnishes: bright orange triangular fruit pieces, white curved coconut shavings, green fresh mint leaves, and small dark and red dried fruit bits. The background shows the rest of the tart on a wooden board, and next to the plate is a small metallic spoon with a detailed handle. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry dough ahead of time?

Yes, you can prepare the dough up to two days in advance and keep it wrapped tightly in the refrigerator until ready to use.

What if I don’t have an immersion blender?

You can whisk the butter and orange cream mixture vigorously by hand, though an immersion blender helps achieve a perfectly smooth and creamy texture.