Soft Orange and Vanilla Tart. Imagine a tart that melts in your mouth with the first bite, featuring a fresh citrus taste balanced by the delicate sweetness of vanilla. It’s an easy-to-make dessert suitable for any occasion, from breakfast to snack time or even as a dinner dessert. The preparation is truly simple and quick and will win you over with the first taste. Using fresh oranges is essential for achieving an authentic and intense flavor that creates a perfect combination with the sweetness of vanilla, and in this regard, I recommend using natural vanilla beans or natural vanilla extract.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Autumn, Spring
- Energy 670.69 (Kcal)
- Carbohydrates 113.01 (g) of which sugars 55.17 (g)
- Proteins 12.11 (g)
- Fat 21.89 (g) of which saturated 13.54 (g)of which unsaturated 7.97 (g)
- Fibers 3.17 (g)
- Sodium 30.83 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups all-purpose flour
- 2 eggs (medium)
- 2/3 cup sugar
- 1 teaspoon baking powder
- 1 tablespoon vanilla extract
- 1/2 cup butter (soft)
- 2 cups orange (juice from 6 medium oranges)
- 1/2 cup cornstarch
- 1/3 cup sugar
- 2 cups milk
- 1/2 cup cornstarch
- 1/3 cup sugar
- 1 vanilla extract
- as needed powdered sugar
Tools
- 1 Bowl
- Ovens
- 1 Tart Pan
Steps
In a bowl, add the ingredients for the pastry, namely flour, eggs, sugar, soft butter, extract, and baking powder.
Work first in the bowl, then transfer to the work surface and compact the pastry.
Put the pastry in the freezer for 30 minutes, covered with plastic wrap.
After 30 minutes, remove a piece of pastry
With the other piece, line the tart pan. I used a 9-inch springform pan covered with parchment paper. Put in the fridge
In the meantime, take a pot and pour the orange juice, sugar, and cornstarch. Put on the stove and stir quickly with a whisk
Until you get this creamy consistency.
Take another pot and pour the milk, sugar, and corn starch. Put on the stove and stir
until you get this consistency
At this point, start pouring the creams into the tart pan alternately, starting with the white one. Pour the orange one in the center and
finish with the white one.
With a large-hole grater, grate the reserved piece of pastry over the tart and bake in a static oven at 345°F for 30 minutes. Dust with powdered sugar
Cover the cream completely
Bake the tart in a preheated oven at 355°F for 30 minutes
Our soft orange and vanilla tart is ready to be enjoyed.
It can be stored in the fridge for a maximum of 3 days.
I recommend preparing the creams simultaneously as they need to be added hot into the tart pan, otherwise you’ll have difficulty spreading them evenly over each other.
