Print

French Orange Tart Recipe

Print Recipe

★★★★★

4.7 from 94 reviews

This French Orange Tart features a crisp, buttery sweet shortcrust pastry filled with a silky and tangy orange cream. The vibrant citrus flavor comes from fresh orange juice and zest, perfectly balanced with a smooth custard-like filling. This elegant dessert is chilled to set, making it a refreshing and sophisticated treat ideal for any occasion.

Ingredients

Scale

Sweet Shortcrust Pastry

  • 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)

Orange Cream

  • 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)

Instructions

  1. Make the Pastry Dough: Place the very soft butter and powdered sugar into a mixer bowl fitted with a paddle attachment. Mix until smooth and creamy. On low speed, add the egg, then stir in the almond meal and orange zest if using. Scrape down the bowl if needed.
  2. Incorporate Dry Ingredients: Add the flour and salt gradually on low speed and mix until the dough just comes together. Form the dough into a ball.
  3. Chill and Prepare Crust: Roll out the dough thinly between two sheets of baking paper. Transfer to a flat tray and refrigerate for at least one hour. After chilling, line a pastry ring or tart pan with the dough and dock the base with a fork. Freeze for 30 minutes before baking to prevent shrinking.
  4. Bake the Pastry Crust: Preheat the oven to 160°C (325°F). Bake the chilled crust for 25 to 30 minutes until golden and cooked through. Remove from the oven and allow to cool completely before adding the filling.
  5. Prepare the Orange Cream: Zest and juice the oranges. Heat the orange juice gently in a small pot until it simmers.
  6. Mix Eggs and Thickener: In a heat-proof bowl, whisk together eggs, caster sugar, and cornstarch until smooth.
  7. Temper the Eggs: Slowly pour the hot orange juice into the egg mixture while whisking continuously to avoid scrambling. Pour the combined mixture back into the pot.
  8. Cook the Custard: Place the pot on low heat and whisk constantly until the mixture thickens into a custard. Remove from heat promptly.
  9. Add Gelatine (Optional): If using, dissolve gelatine powder in a small amount of cold water and whisk into the warm custard until fully incorporated.
  10. Cool and Blend: Let the custard cool slightly, then add the soft butter and orange zest. Blend quickly using an immersion blender or whisk until smooth and fully combined.
  11. Assemble the Tart: Pour the orange cream over the cooled tart crust, smoothing the top with an offset spatula.
  12. Chill to Set: Refrigerate the tart for at least 2 to 3 hours or up to 24 hours to allow the filling to set firmly.
  13. Garnish and Serve: Optionally, garnish with fresh orange segments before serving to add freshness and visual appeal.

Notes

  • Freezing the pastry shell before baking helps prevent shrinkage and keeps the tart edges neat.
  • The orange zest in both pastry and cream enhances the citrus aroma, but it can be omitted if preferred.
  • Gelatine is optional and helps stabilize the custard filling for a firmer texture.
  • Use freshly squeezed orange juice for the best flavor; bottled juice may affect the tart’s taste and texture.
  • Chilling the tart for longer (up to 24 hours) improves flavor melding and sets the cream firmly.
  • Almond meal in the crust adds a subtle nutty flavor and a tender crumb.

Keywords: French Orange Tart, citrus tart, orange cream tart, sweet shortcrust pastry, elegant dessert, citrus custard tart

Find it online: https://tastemadebyclara.com/french-orange-tart-recipe/