If you’re looking for a fragrant, light and indulgent dessert, this gluten-free orange tart is perfect. Easy to prepare with simple ingredients, it brings out the natural taste of the orange, making it ideal for breakfast, an afternoon snack or a last-minute dessert.
The dough remains crumbly and light, while the mascarpone cream gives a delicate and aromatic flavor that wins you over at the first bite.
A simple yet elegant recipe, perfect to share with friends and family.
If you don’t want to miss new recipes, follow me on my Facebook page, on my Instagram profile and on my YouTube channel.
Discover other orange recipes as well
- Difficulty: Easy
- Cost: Medium
- Rest time: 6 Hours
- Preparation time: 1 Hour
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 2 egg yolks
- 1/2 cup gluten-free powdered sugar
- 1/2 cup coconut oil (or 1/2 cup lactose-free butter (about 4.4 oz) with lactose lower than 0.01%)
- 1 1/6 cups gluten-free rice flour
- 1/3 cup almond flour (gluten-free)
- 1 vanilla bean
- 1/2 lemon (grated zest)
- 1 cup orange marmalade ((about 10.6 oz))
- 1 cup mascarpone (lactose-free (lactose <0.01%) or plant-based)
- 1 cup heavy cream for whipping (lactose-free (lactose <0.01%) or plant-based)
- 2 sheets gelatin sheets (gluten-free (about 4 g total))
- 2 tbsp gluten-free powdered sugar
- 2 tbsp orange liqueur
- 1 orange (grated zest)
Tools
- 1 Tart pan 8 2/3 in tart pan (22 cm)
- 3 Bowls
- 1 Whisk
- 1 Electric mixer
Steps
In a bowl, beat the egg yolks with the sugar and flavorings until you obtain a light, frothy mixture.
Add the coconut oil and mix well until smooth.
Gradually incorporate the flours and knead until you get a soft dough. The amount of flour may vary depending on absorption.
Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
Roll out the shortcrust to a thickness of about 3/16 inch (5 mm), transfer it to a tart pan and fill with the orange marmalade.
Bake in a preheated oven at 338°F for about 25 minutes. Remove from the oven and let cool completely.Soak the gelatin in cold water to soften it.
In a bowl, place the mascarpone, add the powdered sugar and the orange liqueur (optional), and mix until smooth.
In a small saucepan, heat 2 tablespoons of water; as soon as it begins to boil, add the softened gelatin and let it dissolve completely.
Remove from the heat and pour the dissolved gelatin into the mascarpone mixture, whisking immediately.
Gently fold in the whipped cream, mixing from the bottom up to keep the cream fluffy.Pour the mascarpone cream into the cooled shortcrust shell.
Level the surface with a spatula.
Chill in the refrigerator for at least 6 hours before serving.
Decorate as desired with orange slices, grated zest or chopped nuts.
WARNING: consult the Italian Celiac Association guide and read ingredients carefully to ensure they do not contain gluten contamination.
Tips for a perfect tart
Crumbly shortcrust: if the dough is too sticky, add a little flour at a time until you reach the right consistency. Do not overwork the dough to avoid making it tough.
Fully dissolved gelatin: dissolve the gelatin in the water over low heat and mix it immediately into the mascarpone cream to avoid lumps.
Cooling and setting: chill the tart in the refrigerator for at least 6 hours, preferably overnight; this way the cream will set perfectly.
Extra aromas: add grated orange zest both to the dough and to the cream for a more intense aroma.
One teaspoon of vanilla extract in the cream enhances the mascarpone flavor.
Serving: let the tart sit at room temperature for 10-15 minutes before serving to bring out the creaminess.
Crumbly shortcrust: if the dough is too sticky, add a little flour at a time until you reach the right consistency. Do not overwork the dough to avoid making it tough.
Fully dissolved gelatin: dissolve the gelatin in the water over low heat and mix it immediately into the mascarpone cream to avoid lumps.
Cooling and setting: chill the tart in the refrigerator for at least 6 hours, preferably overnight; this way the cream will set perfectly.
Extra aromas: add grated orange zest both to the dough and to the cream for a more intense aroma.
One teaspoon of vanilla extract in the cream enhances the mascarpone flavor.
Serving: let the tart sit at room temperature for 10-15 minutes before serving to bring out the creaminess.
Crumbly shortcrust: if the dough is too sticky, add a little flour at a time until you reach the right consistency. Do not overwork the dough to avoid making it tough.
Fully dissolved gelatin: dissolve the gelatin in the water over low heat and mix it immediately into the mascarpone cream to avoid lumps.
Cooling and setting: chill the tart in the refrigerator for at least 6 hours, preferably overnight; this way the cream will set perfectly.
Extra aromas: add grated orange zest both to the dough and to the cream for a more intense aroma.
One teaspoon of vanilla extract in the cream enhances the mascarpone flavor.
Serving: let the tart sit at room temperature for 10-15 minutes before serving to bring out the creaminess.
Crumbly shortcrust: if the dough is too sticky, add a little flour at a time until you reach the right consistency. Do not overwork the dough to avoid making it tough.
Fully dissolved gelatin: dissolve the gelatin in the water over low heat and mix it immediately into the mascarpone cream to avoid lumps.
Cooling and setting: chill the tart in the refrigerator for at least 6 hours, preferably overnight; this way the cream will set perfectly.
Extra aromas: add grated orange zest both to the dough and to the cream for a more intense aroma.
One teaspoon of vanilla extract in the cream enhances the mascarpone flavor.
Serving: let the tart sit at room temperature for 10-15 minutes before serving to bring out the creaminess.
FAQ (Questions & Answers)
Can I use other citrus fruits instead of orange?
Yes! Lemon, tangerine or grapefruit are great alternatives. Adjust the sugar according to the sweetness of the fruit.
Can it be prepared in advance?
Yes, it keeps in the refrigerator for up to 2 days. Cover loosely with plastic wrap to preserve the crumble texture.
Can the orange liqueur be substituted?
You can omit it or replace it with natural orange flavoring.
The gluten-free orange and mascarpone tart is a dessert that is sophisticated yet simple to prepare, perfect for breakfast, an afternoon treat or a festive dessert. The combination of the crumbly shortcrust, the velvety cream and the orange aroma wins everyone over at the first bite.
Try it at home and share in the comments how it turned out! 😍
For more delicious gluten-free ideas, explore the other recipes on the blog and discover quick and easy homemade desserts.
