Ingredients
Scale
- 1 1/2 cups All-Purpose Flour
- 1 cup Granulated Sugar (divided for crust and filling)
- 3/4 cup Cold Unsalted Butter (cubed, divided for crust and filling)
- 4 Large Eggs
- 1/2 cup Freshly Squeezed Orange Juice
- 2 Tbsp Orange Zest (from 2–3 large oranges)
- 1/4 cup Heavy Cream
Instructions
- Step 1: Prepare the crust by pulsing flour, half of the butter (1/2 cup), and 2 tablespoons of sugar in a food processor until large crumbs form. Press the mixture firmly and evenly into a 9-inch tart pan with a removable bottom, then chill for at least 30 minutes.
- Step 2: Preheat the oven to 375°F (190°C). Line the chilled crust with parchment paper and pie weights, and blind bake for 15 minutes. Remove the weights and parchment, and bake for an additional 5 minutes until lightly golden. Reduce oven temperature to 325°F (160°C).
- Step 3: While the crust bakes, prepare the filling. Whisk together the remaining granulated sugar, eggs, heavy cream, orange juice, and orange zest until fully combined. Strain the mixture through a fine-mesh sieve into a bowl to remove any solids or air bubbles, ensuring a silky filling.
- Step 4: Carefully pour the strained orange filling into the par-baked tart shell. Place the tart pan on a baking sheet and bake for 25-30 minutes, or until the edges are set and the center is just slightly wobbly.
- Step 5: Remove the tart from the oven and let it cool completely on a wire rack. Once cooled, refrigerate the tart for at least 3 hours, or until thoroughly chilled and the filling is firm, before serving.
Notes
- Enhance the bright orange flavor by dusting the tart with a whisper of powdered sugar and serving slices alongside a dollop of fresh vanilla bean whipped cream.
- Don't skip straining the filling through a fine-mesh sieve in Step 3; this easy technique removes air bubbles and is the secret to achieving an ultra-smooth, professional custard texture.
- For the best chilled slice, store the tart covered in the refrigerator for up to 3 days, but allow it to sit out at room temperature for 15 minutes before cutting.
- Since this is a delicate custard, avoid reheating entirely; if you prefer it slightly softer, simply pull the tart from the fridge about 20 minutes before presentation to allow it to temper gently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American