Hamdi Saidani French Orange Cream Tart recipe made of a buttery pastry crust filled with smooth orange cream, garnished with fresh orange slices and zest this delightful dessert serves 6 and takes about 40 minutes to prepare.
🧡 Why You’ll Love This French Orange Cream Tart Recipe :
- Elegant Presentation: The bright orange color and decorative slices make this tart a stunning centerpiece for any dessert table.
- Fresh and Fruity Flavor: The combination of creamy filling and fresh orange zest offers a refreshing, bright flavor.
- Homemade Goodness: Made with fresh ingredients, this tart is a wholesome alternative to store-bought desserts.
- Easy to Prepare: While it may seem fancy, the recipe is straightforward and approachable for bakers of all levels.
❓ What Is French Orange Cream Tart Recipe?
French Orange Cream Tart is a delightful dessert consisting of a buttery pastry crust filled with a smooth and creamy orange-flavored filling. This tart is typically chilled, making it a refreshing treat perfect for any occasion.
🍊 French Orange Cream Tart Ingredient
For the crust:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup powdered sugar
- 1 egg yolk
- 2-3 tablespoons cold water
For the orange cream filling:
- 1 cup heavy cream
- ½ cup granulated sugar
- 3 large egg yolks
- ¼ cup fresh orange juice
- Zest of 1 orange
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
For garnish:
- Fresh orange slices
- Orange zest
- Mint leaves (optional)
🥮 How To Make French Orange Cream Tart
- In a mixing bowl, combine flour and powdered sugar. Add cold butter and mix until the mixture resembles coarse crumbs.
- Add the egg yolk and cold water, mixing until a dough forms. Press the dough into a tart pan evenly across the bottom and up the sides. Prick the bottom with a fork and chill in the refrigerator for 30 minutes.
- Preheat your oven to 350°F (175°C). Bake the chilled crust for 15-20 minutes or until golden brown. Remove from the oven and let it cool.
- In a saucepan, combine the sugar, cornstarch, and egg yolks. Whisk until smooth. Gradually whisk in the heavy cream, orange juice, and zest.
- Cook over medium heat, stirring constantly until the mixture thickens and starts to bubble. Remove from heat and stir in vanilla extract. Let it cool slightly.
- Pour the orange cream filling into the cooled tart crust, smoothing it out evenly.
- Chill the tart in the refrigerator for at least 2 hours until set. Before serving, decorate the tart with fresh orange slices, additional orange zest, and mint leaves if desired.
💭 Recipe Tips:
- Use Fresh Oranges: For the best flavor, use fresh oranges to make the juice and zest. Avoid bottled orange juice for a more vibrant taste.
- Chill Properly: Allow the tart to chill completely before serving to ensure the filling is firm and set.
- Experiment with Flavors: Consider adding a splash of orange liqueur to the filling for an adult twist, or mix in other citrus zest for a more complex flavor.
- Blind Bake the Crust: If the crust puffs up while baking, use pie weights or dried beans to keep it flat during the blind baking process.
🍦 What To Serve With French Orange Cream Tart?
Serve French Orange Cream Tart with a side of Orange Marmalade, Lemon Frosting, or a scoop of Lemon Gelato it also pairs well with a light herbal tea or sparkling water for a refreshing contrast.
🎚 How To Store Leftovers French Orange Cream Tart?
- Refrigeration: Store the French Orange Cream Tart in an airtight container in the refrigerator for up to 3 days. Keep it covered to prevent it from absorbing any odors from the fridge.
- Freezing: If you need to store the tart for a longer period, slice it and freeze individual portions wrapped in plastic wrap, then place them in a freezer bag. This way, you can enjoy a slice whenever you like for up to a month.
FAQ’S
How can I make my French Orange Cream Tart more spreadable?
If your French Orange Cream Tart filling is too thick, you can add a little more cream or orange juice while cooking the filling to reach your desired consistency. Just be careful not to overdo it, as it can affect the tart’s set.
How do I make the crust for French Orange Cream Tart?
To make the crust for French Orange Cream Tart, combine flour, powdered sugar, and cold butter in a food processor until crumbly. Add an egg yolk and cold water, mixing until a dough forms. Chill the dough before rolling it out and baking it.
Can I make French Orange Cream Tart in advance?
Yes, you can make French Orange Cream Tart in advance prepare the tart a day ahead and store it in the refrigerator. This allows the flavors to meld, and it will be ready to serve when your guests arrive.
Can I use bottled orange juice for French Orange Cream Tart?
While you can use bottled orange juice, fresh-squeezed orange juice is highly recommended for French Orange Cream Tart. Fresh juice has a brighter, more vibrant flavor that enhances the overall taste of the tart, making it more enjoyable.
How do I know when my French Orange Cream Tart is set?
Your French Orange Cream Tart is set when the filling is firm but still slightly jiggly in the center. It should not have any liquid sloshing around. After chilling for at least 2-3 hours, gently shake the tart; it should hold its shape without excessive movement.
French Orange Cream Tart Nutrition Facts
Serving Size: 1 Slice
- Calories: 282
- Total Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 90mg
- Sodium: 50mg
- Total Carbohydrates: 30g
- Dietary Fiber: 1g
- Sugars: 12g
- Protein: 4g
French Orange Cream Tart
Description
French Orange Cream Tart recipe made of a buttery pastry crust filled with smooth orange cream, garnished with fresh orange slices and zest this delightful dessert serves 6 and takes about 40 minutes to prepare.
Ingredients
For the crust:
For the orange cream filling:
For garnish:
Instructions
- In a mixing bowl, combine flour and powdered sugar. Add cold butter and mix until the mixture resembles coarse crumbs.
- Add the egg yolk and cold water, mixing until a dough forms. Press the dough into a tart pan evenly across the bottom and up the sides. Prick the bottom with a fork and chill in the refrigerator for 30 minutes.
- Preheat your oven to 350°F (175°C). Bake the chilled crust for 15-20 minutes or until golden brown. Remove from the oven and let it cool.
- In a saucepan, combine the sugar, cornstarch, and egg yolks. Whisk until smooth. Gradually whisk in the heavy cream, orange juice, and zest.
- Cook over medium heat, stirring constantly until the mixture thickens and starts to bubble. Remove from heat and stir in vanilla extract. Let it cool slightly.
- Pour the orange cream filling into the cooled tart crust, smoothing it out evenly.
- Chill the tart in the refrigerator for at least 2 hours until set. Before serving, decorate the tart with fresh orange slices, additional orange zest, and mint leaves if desired.
Notes
- Use Fresh Oranges: For the best flavor, use fresh oranges to make the juice and zest. Avoid bottled orange juice for a more vibrant taste.
Chill Properly: Allow the tart to chill completely before serving to ensure the filling is firm and set.
Experiment with Flavors: Consider adding a splash of orange liqueur to the filling for an adult twist, or mix in other citrus zest for a more complex flavor.
Blind Bake the Crust: If the crust puffs up while baking, use pie weights or dried beans to keep it flat during the blind baking process.
