Introduction

This classic orange tart is a delightful blend of zesty citrus curd, buttery crust, and creamy whipped topping. Garnished with pistachios and fresh mint, it offers a refreshing balance of flavors perfect for any occasion. With a crisp shell and silky filling, it’s sure to impress your guests.

A slice of lemon tart is shown on a white plate, placed on a white marbled surface. The tart has three layers: the bottom layer is a crumbly brown crust, the middle layer is thick and creamy off-white filling, and the top layer is a smooth, shiny, bright yellow lemon glaze. Two small green mint leaves sit neatly on the lemon glaze near the edge of the slice. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup powdered sugar
1 egg yolk

1/4 cup almond flour
1 tsp salt

1 1/4 cups all-purpose flour (King Arthur brand preferred)
1 tbsp cold water

2/3 cup unsalted butter, chilled and cubed
Zest from 1 orange (optional, finely grated)
4 eggs (room temperature)

1 tbsp angostura orange bitters (optional)
Reserved orange zest from crust
2 tsp powdered gelatin

1 1/4 cups fresh orange juice (about 3 large oranges)
1/2 cup unsalted butter, softened (Kerrygold preferred)
3 1/2 tbsp cornstarch (sifted)

1/4 cup superfine sugar
Fresh mint leaves
3 tbsp powdered sugar

1 orange (peeled, pith removed, cut into segments)
1 cup heavy cream (chilled)
1 tsp angostura orange bitters (optional)

10 shelled pistachios, crushed

Instructions

Step 1: Combine the all-purpose flour, powdered sugar, almond flour, salt, and orange zest in a food processor. Pulse in the chilled butter cubes until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter.
Step 2: Add the egg yolk and cold water. Pulse until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and chill for at least 15 minutes, preferably 30 to 60 minutes.

Step 3: Grease a 9-inch tart pan. Roll the chilled dough between parchment sheets to 1/8-inch thickness, making it about 4 cm larger than the pan. Invert the dough into the pan, press it into the corners, and trim the edges. Prick the base with a fork and chill for 30 minutes.
Step 4: Preheat the oven to 200°C (390°F). Line the tart shell with foil and fill with baking beans or pie weights. Bake for 12-15 minutes until the edges are set.
Step 5: Remove the foil and baking beans. Trim the edges if needed, then bake for another 10-12 minutes until the bottom is golden. Let the tart shell cool completely.

Step 6: In a saucepan, heat the fresh orange juice until steaming. In a bowl, whisk together the eggs, superfine sugar, and sifted cornstarch until smooth.
Step 7: Slowly temper the egg mixture by gradually adding the hot orange juice while whisking continuously. Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened, about 5-7 minutes.
Step 8: Remove from heat and stir in the powdered gelatin until dissolved. Let the curd cool to room temperature, about 10 minutes, then fold in the softened butter, reserved orange zest, and angostura orange bitters if using.

Step 9: Pour the cooled orange curd into the baked tart shell and spread evenly. Drop the pan gently on the counter 2-3 times to release air bubbles.
Step 10: Refrigerate the tart for at least 3 hours or overnight until the filling is set and firm.
Step 11: To prepare the whipped cream, whip the chilled heavy cream until soft peaks form. Add powdered sugar and optional angostura orange bitters, then whip to stiff peaks.

Step 12: Remove the tart from the pan. Arrange dollops of whipped cream on top, scatter orange segments and crushed pistachios evenly, and tuck in fresh mint leaves for garnish.
Step 13: Serve the tart chilled. For clean slices, use a warm knife when cutting.

Tips & Variations

Use freshly squeezed orange juice for the brightest flavor in the curd.

Chilling the dough well before rolling helps prevent shrinkage during baking.
If you prefer a less sweet tart, reduce the sugar slightly in the curd.
Swap pistachios for toasted almonds or hazelnuts for a different nutty touch.

Add a splash of Grand Marnier or another orange liqueur to the filling for an adult twist.

Storage

Store the assembled tart covered in the refrigerator for up to 3 days. Keep garnishes like orange segments and pistachios separate if possible and add just before serving to maintain freshness. Reheat slices slightly at room temperature or serve chilled—this tart is best enjoyed cold.

How to Serve

A close-up view of a single slice of lemon tart placed on a white plate, resting on a white marbled surface. The tart has three main layers: the bottom layer is a crumbly brown crust, the middle layer is creamy and pale yellow, and the top layer is a smooth, shiny bright yellow lemon glaze. Two small green mint leaves sit neatly on top as decoration. The edges of the crust are slightly crimped, adding texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart shell ahead of time?

Yes, the tart shell can be baked up to 2 days in advance. Store it in an airtight container at room temperature to keep it crisp.

What can I use if I don’t have angostura orange bitters?

If you don’t have angostura orange bitters, you can omit them or substitute with a small amount of orange zest or a splash of orange extract for similar citrus notes.