Orange Tart

Prep Time :

About 30 minutes 

Cook Time :

About 20 minutes 

Total Time :

About 50 minutes 

Yield :

28cm Pie

Servings :

8 servings 

If you’ve ever found yourself staring at a bowl of fresh oranges wondering what to do with them, you’re not alone—that’s exactly how this orange tart recipe came to life. Inspired by the classic French lemon tart, I thought, why not give oranges a try? With their sweet, tangy brightness, they seemed like the perfect citrus twist. I had no idea it would turn out thisgood. The result? A silky, vibrant orange tart with a buttery, crisp crust that vanished in no time. In fact, I had to make another one right after finishing the first—it was just that irresistible.

🥧 Orange Tart Crust (My Simple Sweet Pie Crust for 28 cm Tart)

Ingredients:

  • 225 g all-purpose flour

  • 100 g unsalted butter, cold and cubed

  • 110 g granulated sugar

  • 1 large egg

  • 1 packet (about 8 g) vanilla sugar (optional but adds lovely flavor)

🍊 Orange Custard Filling

Ingredients:

  • Juice of 4–5 oranges (adjust to taste; around 240–300 ml)

  • Zest of 1 orange (or more, depending on how intense you want the flavor)

  • 3 large eggs

  • 140 g brown sugar (or use white sugar if you prefer a lighter flavor)

  • 1 1/2 tablespoons cornstarch (helps thicken and set the custard)

  • 80 g unsalted butter, cut into cubes

🧡 How to Make My Fresh Orange Tart

Step 1: Make the Sweet Tart Crust

  1. Combine dry ingredients:
    In a large mixing bowl, add 225 g of flour and 110 g of sugar (plus the vanilla sugar if you’re using it). Give it a quick mix.

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2. Add the butter:
Cut 100 g of cold butter into small cubes and rub it into the flour mixture using your fingertips (or a pastry cutter) until it resembles coarse breadcrumbs.

 

3. Mix in the egg:
Add 1 egg and gently knead until the dough comes together. It might look crumbly at first—just keep pressing and folding it until it forms a smooth dough. No need to add water.

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Orange tart, orange pie, orange pie recipe, orange dessert, baking with orange, orange recipe, dessert with orange, saru's diary, saru's not so secret diary
Orange tart, orange pie, orange pie recipe, orange dessert, baking with orange, orange recipe, dessert with orange, saru's diary, saru's not so secret diary
Orange tart, orange pie, orange pie recipe, orange dessert, baking with orange, orange recipe, dessert with orange, saru's diary, saru's not so secret diary

4. Chill the dough:
Shape it into a disc, wrap in plastic wrap, and chill in the fridge for about 30 minutes. This makes it easier to roll and helps prevent shrinking during baking.

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Orange tart, orange pie, orange pie recipe, orange dessert, baking with orange, orange recipe, dessert with orange, saru's diary, saru's not so secret diary

Step 2: Blind Bake the Crust (Your Way)

  1. Roll it out:
    On a lightly floured surface, roll the chilled dough into a circle large enough to fit your 28 cm tart pan (about 3 mm thick).

  2. Transfer & trim:
    Gently place the dough into your greased tart pan and press it into the edges. Trim off any extra overhang and prick the base with a fork to prevent bubbling.

  3. Chill again (optional but helps):
    For best results, pop it back in the fridge for 10–15 minutes while your oven heats up. This helps prevent shrinkage.

  4. Blind bake:

    • Preheat your oven to 180°C (350°F).

    • Line the crust with parchment paper and fill with baking weights, dried beans, or rice.

    • Bake for 20 minutes with the weights in.

    • Remove the paper and weights, then bake for another 15 minutes, or until the crust is dry and golden.

  5. Cool:
    Let the crust cool completely before pouring in the custard.

Step 3: Make the Orange Custard (My Way)

  1. Juice and zest the oranges:
    Squeeze the juice from 4–5 oranges (about 240–300 ml) and grate the zest of 1 orange.

  2. Heat the juice:
    Pour the orange juice and zest into a small saucepan and bring it to a gentle boil over medium heat. This helps release the citrus oils and deepen the flavor while you prep the rest.

  3. Whisk the egg mixture:
    In a mixing bowl, whisk together 3 eggs, 140 g sugar (preferably brown sugar — I used white because I didn’t have any brown at home), and 1 1/2 tablespoons cornstarch until smooth and well combined.

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4. Temper the eggs:
Once the orange juice is boiling, slowly pour a small amount into the egg mixture while whisking constantly. This step is important—it brings up the temperature gradually and avoids cooking the eggs too fast. Keep adding the juice little by little until it’s all mixed in.

 

5. Cook the custard:
Pour the whole mixture back into the saucepan and return to medium-low heat. Stir continuously with a whisk or spatula until the custard thickens. This can take a few minutes, but don’t rush it—slow and steady gives you that smooth, velvety texture.

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6. Finish with butter:
Once thickened, remove from heat and stir in 80 g of cubed butter until melted and glossy.

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Orange tart, orange pie, orange pie recipe, orange dessert, baking with orange, orange recipe, dessert with orange, saru's diary, saru's not so secret diary

Step 4: Assemble and Chill

  1. Pour the custard:
    Pour the warm orange custard into the cooled tart shell and spread it evenly.

  2. Chill the tart:
    Let it cool to room temperature, then refrigerate for at least 2 hours, or until fully set.

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Step 5: Decorate and Serve

  • Dust with powdered sugar, garnish with thin orange slices, candied peel, or a few mint leaves if you’re feeling fancy.

  • Slice and enjoy the creamy, citrusy goodness!

Additionally, you can go ahead and add meringue to your tart. The recipe for a Swiss meringue is on my blog here !

 

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