The orange cream tart is an elegant and delicious dessert that combines the crispiness of shortcrust pastry with the softness of a citrus-scented cream. The fresh and tasty flavor of orange makes it perfect for any occasion, whether it’s a family celebration or a relaxing moment with a cup of tea. When I make it at home, it disappears in no time!
For a more intense taste, I like to use an orange shortcrust pastry, but a simple shortcrust works perfectly fine. The filling, on the other hand, is a soft and fragrant orange cream that pairs perfectly with the base.
This tart is also ideal for kids’ snacks: sweet enough, with the natural freshness of citrus that makes every bite irresistible. You can decorate it as you like, maybe with orange slices, candied peels, or simply a sprinkle of powdered sugar for an elegant touch.
In every season, the orange cream tart is a true treat, an explosion of flavors that captivates young and old at the first bite!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Orange Shortcrust Pastry recipe can be found HERE
- 1 cup cup orange juice
- 5 tbsps tbsps flour
- 1/4 cup cup sugar
- orange flavoring (a few drops)
TOOLS
- Baking Pan
- Rolling Pin
- Bowl
Steps
Prepare the orange shortcrust pastry and let it rest in the refrigerator for about 30 minutes wrapped in plastic wrap
Cream Preparation:
Pour the sugar and flour into a thick-bottomed saucepan.
Mix vigorously with a whisk until you get a homogeneous mixture free of lumps.
Adding the orange juice:
Gradually add the fresh orange juice to the dry mixture.
Continue stirring carefully to perfectly blend the ingredients.
Add a few drops of orange flavoring for a more intense flavor.
Cream Cooking:
Place the saucepan on a medium-low flame stove.
Stir constantly to prevent the mixture from sticking or forming lumps.
Let the mixture thicken, continuing to stir. This will take about 5 minutes.
Consistency Check:
When the cream reaches a smooth and velvety consistency, remove it from the heat.
Cream Use:
Use the cream to fill cakes, tarts, or simply enjoy it by the spoonful.
Tart Assembly
Prepare the shortcrust base:
Roll out the shortcrust pastry on a floured surface to a thickness of about 1/4 inch.
Line a greased and floured tart pan with the pastry.
Trim the edges to remove excess pastry.
Prick and blind bake:
Prick the bottom of the pastry with a fork to prevent it from puffing up during baking.
Cover the base with a sheet of parchment paper and add baking weights (dried beans or special weights).
Bake in a preheated oven at 350°F for 15-20 minutes.
Remove the weights and parchment paper, then bake for another 5-10 minutes until golden brown.
Fill with orange cream:
Let the shortcrust base cool completely.
Pour the prepared and cooled orange cream onto the tart base.
Level the surface with a spatula to obtain an even layer.
Decorate the tart:
Add thin slices of fresh orange, candied peels, or a dusting of powdered sugar to decorate.
Cool and serve:
Let the tart rest in the refrigerator for at least 1 hour to set.
Serve cold to best appreciate the contrast between the crispness of the crust and the creaminess of the filling.
Variations and Notes
Here are some variations and ideas to enrich the orange cream tart, along with some suggestions to make it even more special:
Orange Cream Tart Variations
Chocolate and Orange Tart:
Spread a thin layer of melted dark chocolate on the shortcrust pastry base before adding the orange cream. The chocolate adds depth to the flavor and pairs perfectly with the citrus aroma.
Orange and Cinnamon Tart:
Add a pinch of cinnamon to the cream for a spicy and warm touch, perfect for colder seasons.
Orange Cream and Almond Tart:
Distribute sliced almonds on the cream before baking (if baking with the cream) or toast them separately and add them as a final decoration.
Lactose-Free Tart:
Use a shortcrust pastry made with vegetable butter or oil, and replace any dairy ingredients with plant-based alternatives.
Extra Flavors:
Add a tablespoon of orange liqueur (like Grand Marnier or Cointreau) to the cream for a more intense taste.
Texture Contrast:
For a crunchy tart, add a crumble base between the pastry and the cream.
Alternative Base:
Try a sable or sweet shortcrust pastry base to vary the tart’s texture.
Attractive Decoration:
Use caramelized orange peels to decorate the surface. Dip them in chocolate for an even more scenic effect.
Cocoa Shortcrust:
Make a cocoa shortcrust pastry for a visual and taste contrast with the orange cream.
