Orange Cream Tart Recipe
Category: Desserts
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 150g |
| Eggs | 65g |
| Baking powder | 5g |
| Sugar (for dough) | 40g |
| Butter (cold) | 50g |
| Egg yolks | 3 |
| Whole milk | 200g |
| Heavy cream | 50g |
| Cornstarch (corn flour) | 20g |
| Sugar (for cream) | 60g |
| Orange juice | 80g |
| Orange zest | 1 |
| Oranges (for decoration) | 1 |
| Powdered sugar | as needed |
| Granulated sugar | as needed |
Instructions
-
Prepare the Tart Crust:
Start by making the shortcrust dough for the tart. In a mixing bowl, combine the all-purpose flour with the baking powder. Add the cold butter, cut into small cubes. Using your fingertips or a pastry cutter, work the butter into the flour until it resembles breadcrumbs. Next, add the sugar and mix briefly. Add the whole egg, and continue to mix until the dough just comes together. -
Chill the Dough:
Once the dough is formed, wrap it in plastic wrap and refrigerate for about 30 minutes. This will make the dough easier to roll out and prevent it from shrinking when baked. -
Prepare the Orange Cream Filling:
In a saucepan, heat the whole milk and heavy cream over medium heat, just until it begins to simmer. While the milk and cream are heating, whisk the egg yolks and sugar in a separate bowl until smooth and pale. Gradually add the cornstarch to the egg mixture, whisking to ensure there are no lumps. -
Combine and Cook the Cream:
Slowly pour the hot milk and cream mixture into the egg and sugar mixture while whisking constantly. Once combined, return the mixture to the saucepan and cook over low heat. Stir constantly with a whisk until the cream thickens. When it reaches a custard-like consistency, remove it from the heat and continue stirring vigorously until itβs smooth and glossy. -
Add Orange Flavor:
Add the fresh orange juice and orange zest to the mixture, stirring well to incorporate. The citrus will bring a refreshing brightness to the creamy base. -
Chill the Cream:
Transfer the cream to a bowl and cover the surface with plastic wrap, pressing it directly onto the cream to avoid a skin forming. Allow it to cool to room temperature, then refrigerate for at least 40 minutes to firm up. -
Assemble the Tart:
After the dough has chilled, remove it from the fridge and roll it out on a floured surface to about a Β½ cm thickness. Carefully transfer the dough to a tart pan, pressing it gently into the edges. Use a fork to prick the bottom of the dough to prevent it from puffing up while baking. -
Bake the Crust:
Preheat the oven to 180Β°C (350Β°F). Place the tart shell in the oven and bake for about 15-20 minutes or until golden brown. Remove from the oven and allow to cool completely. -
Fill the Tart:
Once the tart shell has cooled and the orange cream has chilled and thickened, gently whisk the cream to smooth it out. Spread the cream evenly into the cooled tart shell, smoothing the top with a spatula. -
Garnish and Serve:
Slice the orange into thin, approximately 2mm slices. Arrange the orange slices on top of the cream filling in a decorative pattern. Lightly sprinkle the top with granulated sugar for added sweetness and a slight caramelization when you heat it. Place the tart in a warm oven for just a few minutes to gently heat the oranges and allow the sugar to dissolve. -
Finishing Touches:
Remove the tart from the oven and let it cool. Once cooled, dust the top with powdered sugar to give it a beautiful finish. Slice the tart into individual servings and enjoy!
This Orange Cream Tart combines the richness of the creamy filling with the freshness of citrus, making it a perfect dessert to serve for special occasions or a delightful treat after dinner. The buttery shortcrust complements the smooth, tangy orange cream, creating a well-balanced and refreshing dessert.
