Fail-Proof Orange Cream Tart Recipe: 8 Steps to Bliss

Okay, seriously, if you’re looking for a dessert that’s both impressive *and* easy? This Orange Cream Tart is it. I’m Lisa, by the way! And I’ve been making tarts – some successful (this one!), some… less so – for years. The bright, citrusy tang of orange combined with a smooth, dreamy cream? Pure bliss.

And the best part? You don’t need to be a master baker. This recipe is totally doable, even if you’re just starting out. My love for citrus desserts started with my grandma’s lemon bars, and this orange tart is my grown-up, fancy-ish take on that same sunshine-in-a-bite feeling. Trust me, one slice and you’ll be hooked! You will adore this dessert because of how gorgeous it looks and how wonderful it tastes.

Why You’ll Adore This Orange Cream Tart

Seriously, get ready to fall in love! Here’s why this easy orange tart recipe is about to become your new go-to dessert:

• The flavor! That creamy orange filling is like sunshine in every bite.
• It’s way easier to make than it looks. No fancy techniques, I promise!
• Impress your friends and family. This tart looks absolutely gorgeous, perfect for parties or just a special treat.
• Year-round deliciousness. The orange flavor is fantastic any time of year but especially nice during summer.

Orange Cream Tart Ingredients: What You’ll Need

Alright, let’s gather our goodies! Here’s what you’ll need to whip up this amazing orange cream tart. I’ve broken it down to make it super clear:

• For the Shortbread Crust:
  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup cold unsalted butter, cubed (make sure it’s *really* cold!)
  • ¼ teaspoon salt
• For the Orange Curd:
  • 4 large egg yolks
  • ¾ cup granulated sugar
  • ½ cup fresh orange juice (about 2-3 oranges, depending on size)
  • 2 tablespoons orange zest (from those same oranges!)
  • ½ cup unsalted butter, cubed
• For the Whipped Cream:
  • 1 cup heavy cream, cold (the colder, the better!)
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

That’s it! Nothing too crazy, right? Now, let’s get baking!

Step-by-Step Guide to Making Your Orange Cream Tart

Okay, let’s get down to business! Don’t worry, I’ll walk you through every step to make this glorious orange cream tart. Promise, it’s easier than you think! Just follow along!

1. Prepare the Shortbread Crust: Grab your food processor. Toss in the flour, granulated sugar, and salt. Now, add that *super* cold, cubed butter. Pulse it all together until it looks like coarse crumbs. You don’t want big chunks of butter, but you also don’t want it to be a smooth paste.
2. Press into Tart Pan & Chill: Dump those buttery crumbs into your 9-inch tart pan with a removable bottom. Press the mixture evenly into the bottom and up the sides of the pan. Use the bottom of a measuring cup to help get a nice, even press. Cover it with plastic wrap and pop it in the fridge for 30 minutes. This is important! Chilling helps prevent the crust from shrinking in the oven.
3. Blind Bake the Crust: Preheat your oven to 375°F (190°C). Once your crust has chilled, take it out and prick the bottom all over with a fork. This prevents it from puffing up while baking. Bake for 15-20 minutes, or until it’s lightly golden brown. Keep an eye on it, ovens can be different! Let it cool *completely* on a wire rack. I know it’s tempting, but don’t rush it!
4. Make the Orange Curd: While the crust is cooling, let’s start on the exciting part! In a medium saucepan (not too big, not too small!), whisk together the egg yolks, granulated sugar, orange juice, and orange zest. This is where that amazing orange flavor comes from! Cook over medium-low heat (low and slow is the key!), whisking *constantly*. Seriously, keep whisking! This prevents the eggs from scrambling. Cook until the mixture thickens, about 8-10 minutes. It should be thick enough to coat the back of a spoon. Don’t let it boil!
5. Finish the Curd: Remove the pan from the heat and stir in the cubed butter until it’s completely melted and the curd is smooth and glossy. Now, pour the orange curd through a fine-mesh sieve into a bowl. This gets rid of any little bits of cooked egg (we’re going for silky smooth here!). Cover the surface of the curd *directly* with plastic wrap (this prevents a skin from forming) and chill in the refrigerator for at least 2 hours. Overnight is even better!
6. Whip the Cream: Okay, almost there! In a cold bowl (I like to pop mine in the freezer for 10 minutes), whip that cold heavy cream with the powdered sugar and vanilla extract until medium-stiff peaks form. You want it to be thick and fluffy, but not *too* stiff. Over-whipped cream can get grainy.
7. Assemble the Tart: Gently fold about one-third of the whipped cream into the chilled orange curd to lighten it up. Then, gently fold in the remaining whipped cream until just combined. Be careful not to overmix! Pour the orange cream filling into your cooled shortbread crust, smoothing the top with a spatula.
8. Chill and Serve: Cover the tart with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until it’s thoroughly chilled and set. Garnish with extra orange zest or thin slices of orange before serving. Ta-da! You made an orange cream tart!

Tips and Tricks for the Perfect Orange Cream Tart

Want to nail this orange cream tart like a pro? I’ve got a few secrets up my sleeve! These tips will seriously level up your tart game:

• Blind Baking Bliss: Don’t skip the chilling step for the crust! And when blind baking, use pie weights or dried beans to keep the crust from puffing up. I’ve tried it without, and trust me, you end up with a wonky tart.
• Silky Smooth Curd: Patience is key with the orange curd! Low and slow heat, constant whisking… it’s a labor of love, but so worth it. And remember that sieve! Don’t skip it!
• Whipped Cream Wonders: Make sure your cream and bowl are super cold. It whips up faster and holds its shape better. My grandma always said a pinch of salt in the cream brings out the sweetness – I swear it works.

Variations on This Orange Cream Tart Recipe

Okay, you’ve mastered the classic orange cream tart – what’s next? Let’s get creative! The base recipe is super versatile, so don’t be afraid to experiment. How about a lemon cream tart for something extra zingy? Or a grapefruit version for a slightly bitter twist? You could even swirl in a little melted dark chocolate into the curd for a choc-orange dream. A dash of ginger or cardamom in the crust can also add a warm, cozy vibe. The possibilities? Endless!

How to Store Your Delicious Orange Cream Tart

So, you’ve made this gorgeous orange cream tart…and maybe, just maybe, you have leftovers (lucky you!). Keep it in the fridge, covered, for up to 3 days. Honestly, it’s best enjoyed cold, straight from the fridge. Freezing isn’t really recommended – that creamy filling can get a little weird when it thaws. But trust me, it won’t last long enough to *need* freezing!

Frequently Asked Questions About Orange Cream Tart

Can I use a store-bought crust for this orange tart?

Okay, confession time: sometimes I’m short on time too! So, yes, you *can* use a store-bought shortbread crust for this orange tart recipe easy. Just make sure it’s a good quality one! The flavor of the crust really does contribute to the overall taste.

How long will this orange cream tart last?

In the fridge, covered, this creamy orange dessert will be delicious for up to 3 days. Though, in my experience, it disappears way faster than that! With proper refrigeration you can enjoy this citrus tart recipes.

Can I make the orange curd ahead of time?

Absolutely! In fact, I highly recommend it. The orange curd needs at least 2 hours to chill anyway, so making it a day in advance is a great time-saver. Just store it in the fridge, covered with plastic wrap pressed directly onto the surface, to prevent a skin from forming. This allows you to whip up an elegant orange tart with less work on the day!

I don’t have oranges. Can I use another citrus fruit?

Yes! While this is an Orange Cream Tart, you can totally experiment. Lemon and grapefruit are excellent alternatives, offering a similar but distinct flavor profile. Each adds a similar tartness, but a sweetness that is unique. This will diversify from the traditional homemade orange tart, but will still taste fantastic!

Estimated Nutritional Information for Orange Cream Tart

Here’s a rough idea of what you’re getting into, nutrition-wise, with this Orange Cream Tart (per slice): Calories: 450, Fat: 25g, Protein: 5g, Carbs: 50g. Keep in mind, this is just an estimate!

Enjoyed This Orange Cream Tart Recipe? Leave a Comment Below!

Hey there, fellow tart lover! Did you adore this orange cream tart as much as I do? Then let me know! Leave a comment below, give the recipe a rating, and don’t forget to share it with your friends on social media! You can also learn more about me.

Print