Description
Indulge in a classic French-inspired orange tart that perfectly balances a buttery, crisp pastry crust with a bright, silky citrus custard. This elegant dessert combines fresh navel orange juice and a touch of lemon for a sophisticated, zesty finish. Ideal for formal dinners or weekend gatherings, this recipe is designed to be approachable yet visually stunning, ensuring a reliable and refreshing centerpiece for your dessert table.
Ingredients
1 recipe pate sucree (chilled homemade dough)
4 large eggs, room temperature
2 large egg yolks
1 cup granulated sugar
1/4 teaspoon fine sea salt
1 cup fresh navel orange juice
1/3 cup fresh lemon juice
1/2 cup butter, cut into small cubes
2 units orange zest, finely grated
Instructions
Preheat your oven to 350°F and line your 10-inch tart pan with the rolled pate sucree.
Prick the bottom of the raw dough thoroughly with a skewer and chill for 20 minutes.
Line the crust with parchment paper and fill with pie weights; bake for 20 minutes.
Remove the weights and bake for 10 additional minutes until golden.
In a saucepan, whisk together eggs, yolks, sugar, salt, orange juice, and lemon juice over medium heat.
Cook while whisking continuously until the mixture thickens and coats the back of a spoon.
Remove from heat and whisk in the butter and zest until smooth and emulsified.
Pour the custard into the pre-baked crust and spread evenly.
Bake the tart for another 15 minutes to set the custard.
Cool completely before refrigerating for at least 2 hours until firm.
Notes
Ensure all citrus is freshly squeezed for the best flavor. The tart can be made ahead of time and stored in the refrigerator, making it perfect for hosting. Ensure the custard is fully cooled and set before cutting for clean slices.
- Prep Time: 30
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg