Name: French Orange Tart Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 3 h 55 min
Cuisine: French
Ingredients: 100 gr (6 1/2 tbsp) Unsalted Butter, very soft; 40 gr (1/3 cup) Powdered 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 (about 300 ml / 1 1/4 cup juice); 4 Eggs; 60 gr (1/4 cup) Caster 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

The French Orange Tart is a refreshing and elegant dessert featuring a crisp sweet shortcrust pastry filled with a velvety orange cream. Zesty and bright, it’s perfect for showcasing citrus flavors any time of year.

A round tart with one thin, light brown crust layer around the edge holding a smooth, creamy yellow filling. On one side, there is a diagonal line of orange segments layered neatly, topped with small green mint leaves, white coconut flakes, tiny dark chocolate bits, and small red berries for decoration. Three slices have been cut and separated slightly from the tart, showing the clean texture of the soft filling inside. The tart sits on a white marbled surface with a gray cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Sweet Shortcrust Pastry

100 gr (6 1/2 tbsp) Unsalted Butter, very soft
40 gr (1/3 cup) Powdered Sugar, or 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, or about 300 ml (1 1/4 cup) Juice
4 Eggs
60 gr (1/4 cup) Caster Sugar, or fine white sugar
25 gr (3 1/2 tbsp) Cornstarch
115 gr (1/2 cup) Unsalted Butter, soft
1 tsp Gelatine Powder (optional)

Instructions

Step 1: In a mixer bowl, combine the very soft butter and powdered sugar using the paddle attachment until smooth and creamy.
Step 2: On low speed, add the egg, almond meal, and optional orange zest, scraping the bowl edges as needed.
Step 3: Mix in the plain flour and salt on low speed until the dough comes together. Shape into a ball.
Step 4: Roll the dough thinly between two sheets of baking paper. Place on a flat tray and refrigerate for at least 1 hour.
Step 5: After chilling, line a pastry ring or tart pan with the dough and dock it with a fork. Freeze for 30 minutes if baking immediately.
Step 6: Bake in a preheated oven at 160°C (325°F) for 25 to 30 minutes. Let the pastry cool completely before filling.
Step 7: For the orange cream, zest and juice the oranges. Heat the juice in a small pot until it simmers.
Step 8: In a heatproof bowl, whisk eggs, sugar, and cornstarch until smooth.
Step 9: Slowly pour the hot orange juice into the egg mixture while whisking. Return the mixture to the pot and cook over low heat, whisking, until thickened.
Step 10: Remove from heat. If using, dissolve gelatine in cold water and whisk into the cream until incorporated.
Step 11: Let the cream cool, then mix in the soft butter and orange zest using an immersion blender or whisk until smooth.
Step 12: Pour the orange cream into the cooled tart shell and smooth the surface.
Step 13: Refrigerate the tart for at least 2 to 3 hours, or up to 24 hours to set before serving.
Step 14: Optionally, garnish with fresh orange segments before serving.

Tips & Variations

For extra flavor, add a teaspoon of finely grated orange zest to the pastry dough.
Use blood oranges or a mix of citrus for a colorful twist on the cream.
If you don’t have gelatine, you can omit it; the cream will still set nicely after chilling.
Blind bake the tart shell with baking beans or rice to keep the shape perfect while baking.

Storage

Store the tart covered in the refrigerator for up to 3 days. To serve, allow it to come to room temperature for about 20 minutes. This tart is best enjoyed fresh, but can be gently reheated for a few seconds in a microwave if preferred warm.

How to Serve

A round tart with a light golden-brown crust forms the base layer, filled with a smooth, pale yellow custard, which is glossy and even on top. On one side of the tart, there is a decorative row of bright orange fruit segments, likely mandarins, standing upright and slightly overlapping. Among the orange segments, there are small green mint leaves, thin white coconut flakes, tiny dark brown cacao nibs, and a few small red dried fruit pieces scattered to add contrast and texture. The tart is placed 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 tart crust ahead of time?

Yes, the pastry dough can be prepared and refrigerated for up to 2 days or frozen for longer storage. Bake it just before assembling the tart.

What can I use instead of fresh oranges?

Fresh oranges are best for flavor and texture, but you can substitute with high-quality freshly squeezed orange juice and zest from bottled peel in a pinch.