This orange custard tart is a bright, silky dessert with a buttery, crisp pastry shell and a smooth, citrusy filling. It’s a classic French-style tart that balances the sweetness of custard with the tang of fresh oranges, making it a refreshing end to any meal. The recipe uses a simple sweet shortcrust pastry and a stovetop custard that sets beautifully in the oven, so you get a clean slice every time.
Ingredients
- For the pastry:
1 ¼ cups (160 g) all-purpose flour
¼ cup (30 g) confectioners’ sugar
½ cup (115 g) cold unsalted butter, cubed
1 large egg yolk
1–2 tbsp (15–30 ml) ice water - For the orange custard filling:
1 cup (240 ml) fresh orange juice (about 2–3 oranges)
1 tbsp (15 ml) fresh lemon juice
1 tbsp (6 g) finely grated orange zest
¾ cup (150 g) granulated sugar
2 large eggs
2 large egg yolks
¼ cup (30 g) cornstarch
2 tbsp (30 g) unsalted butter, cut into small pieces
1 tsp (5 ml) vanilla extract - For serving (optional):
Confectioners’ sugar for dusting
Whipped cream or crème fraîche
Instructions
- Make the pastry: In a food processor, pulse the flour, confectioners’ sugar, and cold butter until the mixture resembles coarse meal. Add the egg yolk and pulse until combined. Add ice water, 1 tablespoon at a time, until the dough just comes together when pinched. Turn out onto a lightly floured surface, shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Pre-bake the tart shell: Preheat the oven to 375°F (190°C). On a floured surface, roll the dough into a 12-inch (30 cm) circle. Fit it into a 9-inch (23 cm) tart pan with a removable bottom. Trim the edges. Prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment, then bake for another 5–7 minutes, until the crust is golden. Set aside to cool slightly. Reduce the oven temperature to 325°F (165°C).
- Make the orange custard: In a medium saucepan, whisk together the orange juice, lemon juice, orange zest, sugar, whole eggs, egg yolks, and cornstarch until smooth. Place over medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil (about 5–7 minutes). Boil for 1 minute, then remove from heat.
- Finish the custard: Stir in the butter and vanilla until the butter is melted and the custard is smooth. Let cool for 10 minutes, stirring occasionally to prevent a skin from forming.
- Bake the tart: Pour the warm custard into the pre-baked tart shell and smooth the top. Bake at 325°F (165°C) for 20–25 minutes, until the edges are set but the center still jiggles slightly. The internal temperature of the custard should reach 160°F (71°C) (USDA FSIS safe minimum for egg dishes) when checked with a food thermometer.
- Cool and chill: Place the tart on a wire rack and let cool to room temperature, about 1 hour. Then refrigerate for at least 2 hours, until fully set.
- Serve: Remove the tart from the pan, dust with confectioners’ sugar if desired, and slice with a sharp knife. Serve cold or at room temperature.
Tips
- Blind-baking: Don’t skip the pie weights—they keep the pastry from puffing up. If you don’t have pie weights, use dried beans or uncooked rice; just save them for this purpose.
- Zest carefully: Use a microplane to get only the orange part of the peel, not the white pith, which is bitter.
- Strain the custard: If you want an ultra-smooth texture, strain the cooked custard through a fine-mesh sieve before pouring into the tart shell. This removes any cooked egg bits.
- Don’t overbake: The tart will set as it cools; overbaking can make the custard curdle or crack. Always check with a thermometer to be safe.
Serving Suggestions
Serve this tart chilled with a dollop of lightly sweetened whipped cream or crème fraîche. A dusting of confectioners’ sugar and a few fresh orange segments on top add a pretty finish. It pairs beautifully with a cup of Earl Grey tea or a glass of dry sparkling wine.
Variations
- Blood orange tart: Substitute blood orange juice and zest for the regular oranges for a deeper color and a more floral flavor.
- Lemon-orange tart: Use half orange juice and half lemon juice for a tarter, more lemony custard.
- No-bake version: Skip the oven for the filling; just pour the cooked custard into a pre-baked shell and chill for 4 hours until set. The texture will be slightly softer but still delicious.
- Gluten-free: Use a gluten-free all-purpose flour blend in the pastry. The crust may be a bit more fragile, but it works well.
Storage and Reheating
Store leftover tart in the refrigerator, loosely covered, for up to 3 days. The crust will soften slightly over time. To serve, you can enjoy it cold or let it sit at room temperature for 15 minutes. Do not reheat the tart—it will cause the custard to weep and lose its silky texture. If you have extra custard, refrigerate it separately and use within 2 days.
Frequently Asked Questions
Can I use bottled orange juice? Yes, but fresh juice gives a brighter, more authentic flavor. If using bottled, choose a high-quality unsweetened juice and reduce the sugar slightly if it’s very sweet.
Why is my custard lumpy? Lumps usually come from cornstarch not being fully dissolved or from cooking too quickly. Whisk the mixture thoroughly before heating, and cook over medium heat while whisking constantly. Straining the finished custard can also fix lumps.
Can I make this tart ahead of time? Absolutely. The tart can be made a day in advance and kept refrigerated. Add the confectioners’ sugar just before serving to avoid it dissolving into the custard.
My tart shell shrank during baking. What went wrong? Shrinking happens when the dough is overworked or not chilled enough. Handle the dough as little as possible and chill it for at least 30 minutes before rolling. Also, let the dough rest in the tart pan for 15 minutes in the fridge before baking.
Can I freeze the tart? Yes, you can freeze the fully baked and cooled tart for up to 1 month. Wrap it tightly in plastic wrap and foil. Thaw in the refrigerator overnight before serving. The crust may lose a bit of crispness.
What if I don’t have a tart pan? You can use a 9-inch (23 cm) pie dish instead. The baking time may be slightly shorter, so check for doneness at 18 minutes.
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- Malva Pudding: Classic South African Baked Dessert
- Malva Pudding Milk Tart: A South African Fusion Dessert
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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