This recipe for an orange curd tart is like a lemon tart or lemon bars, but much more floral. It has a citrus-forward, tart-sweet flavor. While oranges are indeed available year-round, if you're in the mood to celebrate winter citrus season, this is a fantastic winter dessert recipe that highlights oranges in an expected way. It's pretty and impressive for a dinner party, too!
Background and inspiration for this orange curd tart recipe
If you haven't noticed by now,
When I made this tart, the combination of the butter and orange in the curd makes it really taste like a grown-up orange creamsicle!
how to make orange curd for an orange tart
To make this orange tart, you need to make a tart shell and then make curd, and then you'll place the tart in the fridge to cool. The full recipe with proportions for this orange curd tart is in the recipe card below, but here are the steps you'll follow:
Make the tart shell. Cut butter into flour and sugar mixture, either by hand or in a food processor. work in the egg and vanilla extract, and press with your fingers until butter is the size of peas mixed into the flour/sugar, and the whole mixture sticks together easily. Wrap in plastic wrap and form into a disc. Chill in the fridge for 30 minutes and preheat the oven to 350F. Blind bake the shell: crumple parchment paper and fill to the top with dry beans, dry rice or pie weights, and bake in the oven for 20-25 minutes. Let it cool completely.
Make the orange curd. Prepare a water bath. In a heat-proof bowl on top of boiling water, whisk the orange zest, orange juice, eggs, and sugars for about 10-20 minutes until the mixture thickens and if you dip a spoon into it, and swipe the back of the spoon, the mixture stays separated. Remove the bowl from the water, and add in the cubes of butter in thirds and whisk until it's combined. Let it cool slightly.
Finish the tart. Pour the orange curd into the tart shell, and then place in the fridge for at least 4 hours so the curd sets - preferable overnight.
Frequently asked questions
What flavor is the most prominent here?
- This tart is very orange-y!
How do I store this and how long does it last?
- Cover the tart with plastic wrap and store in the fridge. It will last for up to a week (there's a lot of butter in the curd).
Where did you get the orange decoration on top?
- I used some dried orange chips on top for decoration - but they're totally decorative and not obligatory. i got them from milla, a confectionery here in LA.
Can I substitute another type of citrus?
- Yes! Feel free to make this a blood orange tart, lemon tart, grapefruit tart, lime tart, whatever!
If you like this recipe, check out other pie and tart recipes!
📖 Recipe
Orange Tart
Ingredients
Tart Shell
- 1¼ cups all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon salt
- ½ cup cold butter, cut into small cubes
- 1 large egg
- ½ teaspoon vanilla extract optional
Citrus Curd
- 3 large eggs
- ½ cup granulated sugar
- ¼ cup powdered sugar
- 1 tablespoon orange zest
- ½ cup freshly squeezed orange juice (2-3 oranges with both zest and juice)
- ½ cup unsalted butter, cut into small pieces
Instructions
- Cut butter into flour and sugar mixture, either by hand or in a food processor. work in the egg and vanilla extract, and press with your fingers until butter is the size of peas mixed into the flour/sugar, and the whole mixture sticks together easily. Wrap in plastic wrap and form into a disc. Chill in the fridge for 30 minutes and preheat the oven to 350F. Blind bake the shell: crumple parchment paper and fill to the top with dry beans, dry rice or pie weights, and bake in the oven for 20-25 minutes. Let it cool completely.
- Prepare a water bath. In a heat-proof bowl on top of boiling water, whisk the orange zest, orange juice, eggs, and sugars for about 10-20 minutes until the mixture thickens and if you dip a spoon into it, and swipe the back of the spoon, the mixture stays separated. Remove the bowl from the water, and add in the cubes of butter in thirds and whisk until it's combined. Let it cool slightly.
- Pour the orange curd into the tart shell, and then place in the fridge for at least 4 hours so the curd sets - preferable overnight.