Description

This Classic Orange Tart features a crisp almond-infused pastry shell filled with a luscious, smooth orange curd made with fresh orange juice and a hint of angostura bitters. Topped with lightly sweetened whipped cream, fresh orange segments, crushed pistachios, and mint leaves, this refreshing dessert balances bright citrus flavors with rich creaminess, perfect for any special occasion or a sophisticated treat.

Ingredients

Scale

Tart Dough

1 1/4 cups all-purpose flour (King Arthur brand preferred)
1/2 cup powdered sugar
1/4 cup almond flour
1 tsp salt
Zest from 1 orange (optional, finely grated)
2/3 cup unsalted butter, chilled and cubed
1 egg yolk
1 tbsp cold water

Orange Curd Filling

1 1/4 cups fresh orange juice (about 3 large oranges)
4 eggs (room temperature)
1/4 cup superfine sugar
3 1/2 tbsp cornstarch (sifted)
2 tsp powdered gelatin
1/2 cup unsalted butter, softened (Kerrygold preferred)
Reserved orange zest from crust
1 tbsp angostura orange bitters (optional)

Whipped Cream and Garnish

1 cup heavy cream (chilled)
3 tbsp powdered sugar
1 tsp angostura orange bitters (optional)
1 orange (peeled, pith removed, cut into segments)
10 shelled pistachios, crushed
Fresh mint leaves

Instructions

Prepare the Tart Dough: Combine the all-purpose flour, powdered sugar, almond flour, salt, and orange zest in a food processor. Pulse in the chilled, cubed unsalted butter until the mixture resembles coarse breadcrumbs with pea-sized butter pieces. Add the egg yolk and cold water, pulsing until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 15 minutes, preferably 30 to 60 minutes.
Line and Blind Bake the Tart Shell: Grease a 9-inch tart pan. Roll the chilled dough between parchment sheets to about 1/8 inch thick, making it approximately 4 cm larger than the pan. Invert the dough into the tart pan, pressing into the corners and trimming the edges. Prick the base with a fork and chill for 30 minutes. Preheat the oven to 200°C (390°F). Line the tart shell with foil and fill it with baking beans. Bake for 12-15 minutes until the edges are set. Remove foil and beans, trim edges if needed, and bake an additional 10-12 minutes until the bottom is golden brown. Let the crust cool completely.
Create the Orange Curd Filling: Heat the fresh orange juice in a saucepan until steaming but not boiling. In a separate bowl, whisk together the eggs, superfine sugar, and sifted cornstarch until smooth. Slowly temper the egg mixture by adding the hot orange juice gradually while whisking continuously. Return the combined mixture to the saucepan and cook over low heat, stirring constantly for 5-7 minutes until thickened. Remove from heat and stir in the powdered gelatin until fully dissolved. Let the mixture cool to room temperature (about 10 minutes), then fold in the softened butter, reserved orange zest, and optional angostura orange bitters until smooth.
Assemble and Chill the Tart: Pour the cooled orange curd filling into the baked tart shell, spreading it evenly. Gently drop the pan on the counter 2-3 times to release any air bubbles. Refrigerate the tart for at least 3 hours or overnight to allow the filling to set firm.
Prepare the Whipped Cream and Final Garnishes: Whip the chilled heavy cream until soft peaks form. Add the powdered sugar and optional angostura orange bitters, then whip until stiff peaks develop. Prepare the orange segments by peeling, removing pith, and cutting the orange into segments. Crush the pistachios and gather fresh mint leaves for garnish.
Garnish and Serve: Carefully remove the tart from the pan. Arrange dollops of whipped cream on the surface, scatter the orange segments and crushed pistachios evenly, and tuck in fresh mint leaves for a vibrant presentation. Serve the tart chilled, using a warm knife to slice cleanly.

Notes

Chilling the dough before rolling helps prevent shrinking during baking and improves texture.
Blind baking with baking beans prevents the crust from puffing and ensures a crisp base.
Using fresh orange juice and zest enhances the natural citrus flavor of the curd.
Allowing the orange curd to cool to room temperature before adding butter prevents separation.
The optional angostura orange bitters add depth but can be omitted if unavailable.
For clean slices, briefly warm the knife under hot water and dry before cutting the tart.

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: French-inspired

Keywords: orange tart, orange curd tart, pistachio garnish, mint garnish, citrus dessert, baked tart, whipped cream, fresh orange juice, almond flour crust