This French Orange Tart is a luscious combination of buttery sweet shortcrust pastry and a silky orange cream filling. It’s the perfect dessert for citrus lovers, offering a delicate balance of sweet and tangy flavors with a fragrant orange zest. The refreshing citrus punch makes it a standout treat that’s perfect for any occasion. With its vibrant flavor and melt-in-your-mouth texture, this tart will have everyone asking for seconds!
In my house, this French Orange Tart is always a winner. I remember the first time I made it, I was a little hesitant about how the tanginess of the oranges would pair with the rich buttery crust. But to my surprise, it turned out to be an instant favorite, especially with my husband, who’s usually more of a chocolate dessert kind of guy! Now, this tart has become our go-to dessert whenever we want something refreshing yet indulgent. We often enjoy it after dinner, and it’s even become a centerpiece for family celebrations. There’s just something magical about how the tart citrus flavor cuts through the richness, making every bite a burst of sunshine. It’s a staple in our dessert rotation, and I’m sure your family will love it just as much!
Why This French Orange Tart?
- Unique Flavor Combination: The tangy and fresh orange zest pairs beautifully with the buttery richness of the shortcrust pastry, offering a delightful contrast of flavors.
- Velvety Cream Texture: The orange cream filling is smooth, luscious, and melts in your mouth with each bite, balanced perfectly with the crispness of the tart crust.
- Perfect for Any Occasion: Whether it’s a dinner party or a casual family dessert, this tart brings an elegant touch to any table.
- Customizable: You can choose to add a touch of gelatin for extra firmness, or keep it light and creamy without it. Garnish with fresh orange segments for a beautiful presentation.
- Easy to Make Ahead: You can prepare this tart a day in advance, making it a stress-free dessert option for entertaining.
Ingredients:
Sweet Shortcrust Pastry:
- 100g (6 ½ tbsp) unsalted butter, very soft
- 40g (⅓ cup) powdered sugar
- 1 large egg
- 40g (⅓ cup + 1 tsp) almond meal
- 200g (1 ⅓ cup) all-purpose flour
- A pinch of salt
- Zest of 1 orange (optional)
Orange Cream:
- Juice and zest of 3 large oranges (or 300 ml / 1 ¼ cups of juice)
- 4 large eggs
- 60g (¼ cup) caster sugar (fine white sugar)
- 25g (3 ½ tbsp) cornstarch
- 115g (½ cup) unsalted butter, softened
- 1 tsp gelatin powder (optional)
Directions:
Sweet Shortcrust Pastry:
- In a stand mixer, blend the softened butter and powdered sugar until the mixture becomes smooth and creamy.
- On low speed, add the egg, followed by the almond meal and orange zest (if using). Scrape the sides of the bowl as needed.
- Gradually mix in the flour and salt until the dough begins to come together. Shape the dough into a ball.
- Roll the dough between two sheets of baking paper to about ⅛ inch (3 mm) thickness. Refrigerate the pastry for at least 1 hour.
- Once chilled, line your tart pan with the pastry, docking it with a fork. Freeze for 30 minutes before baking at 160°C (325°F) for 25-30 minutes, or until golden brown. Allow the crust to cool completely before adding the filling.
Orange Cream:
- Zest and juice the oranges, setting aside the zest. Heat the orange juice in a small pot over low heat until it starts to simmer.
- While the juice is heating, whisk together the eggs, sugar, and cornstarch in a heatproof bowl until smooth.
- Slowly pour the hot orange juice into the egg mixture while whisking continuously. Pour the mixture back into the pot.
- Cook on low heat, whisking constantly, until the cream thickens to a custard-like consistency.
- If using, dissolve the gelatin in a small amount of cold water, then whisk it into the cream.
- Let the cream cool slightly, then add the softened butter and orange zest. Blend with an immersion blender or whisk until smooth and glossy.
- Pour the orange cream into the cooled tart shell, spreading it evenly. Chill the tart in the fridge for 2-3 hours, or overnight for best results.
- For an elegant touch, garnish with fresh orange slices before serving.
Notes:
- Substitutions: If you don’t have almond meal, you can replace it with an equal amount of all-purpose flour. The texture will be slightly different, but still delicious!
- Gelatin: Adding gelatin is optional but helps the cream set firmer if you’re looking for a slice that holds its shape better.
- Serving Tip: This tart pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
- Make Ahead: You can prepare the pastry and orange cream a day in advance. Assemble the tart the day before and refrigerate, saving yourself time when entertaining!
