Name: Orange Cream Tart
Prep time: 30 min
Cook time: 20 min
Total time: 5 h
Cuisine: French
Ingredients: 1 ½ cups all-purpose flour; ½ cup granulated sugar; ½ cup cold unsalted butter, cubed; ¼ teaspoon salt; 4 large egg yolks; ¾ cup granulated sugar; ½ cup fresh orange juice; 2 tablespoons orange zest; ½ cup unsalted butter, cubed; 1 cup heavy cream, cold; 2 tablespoons powdered sugar; ½ teaspoon vanilla extract

Description

A zesty and refreshing dessert with a creamy orange filling in a shortbread crust.

Ingredients

Scale

1 ½ cups all-purpose flour
½ cup granulated sugar
½ cup cold unsalted butter, cubed
¼ teaspoon salt
4 large egg yolks
¾ cup granulated sugar
½ cup fresh orange juice
2 tablespoons orange zest
½ cup unsalted butter, cubed
1 cup heavy cream, cold
2 tablespoons powdered sugar
½ teaspoon vanilla extract

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Instructions

Prepare the Shortbread Crust: Combine flour, granulated sugar, and salt in a food processor. Add cold butter and pulse until the mixture resembles coarse crumbs. Press into a 9-inch tart pan with a removable bottom. Chill for 30 minutes.
Blind Bake the Crust: Preheat oven to 375°F (190°C). Prick the bottom of the chilled crust with a fork. Bake for 15-20 minutes, or until lightly golden. Let cool completely on a wire rack.
Make the Orange Curd: Whisk together egg yolks, granulated sugar, orange juice, and orange zest in a medium saucepan. Cook over medium-low heat, whisking constantly, until the mixture thickens (about 8-10 minutes). Do not boil. Remove from heat and stir in the cubed butter until melted and smooth. Pour the orange curd through a fine-mesh sieve into a bowl. Cover the surface with plastic wrap and chill in the refrigerator for at least 2 hours.
Whip the Cream: Whip the heavy cream with powdered sugar and vanilla extract in a cold bowl until medium-stiff peaks form.
Assemble the Tart: Gently fold about one-third of the whipped cream into the chilled orange curd to lighten it. Then, gently fold in the remaining whipped cream until just combined. Pour the orange cream filling into the cooled shortbread crust, smoothing the top with a spatula.
Chill and Serve: Refrigerate the tart for at least 4 hours, or preferably overnight, until thoroughly chilled and set. Garnish with additional orange zest or thin orange slices before serving.

Notes

For best results, chill the tart overnight.

Prep Time: 30 min
Cook Time: 20 min
Category: Dessert
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 100mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 1g
Carbohydrates: 50g
Fiber: 2g
Protein: 5g
Cholesterol: 150mg