Orange, cardamom & almond tart
Indulge in the exquisite flavors of our Orange, Cardamom & Almond Tart. This delightful dessert combines fresh oranges, aromatic cardamom, and crunchy almonds in a buttery, flaky crust. Perfectly balanced with a rich creamy filling, it's an elegant treat for any occasion.
- 19 Apr 2024
- Cook time 90 min
- Prep time 40 min
- 8 Servings
- 10 Ingredients
The Orange, Cardamom & Almond Tart is a delightful dessert that harmoniously blends the zesty flavor of oranges with the warm, aromatic notes of cardamom and the nutty richness of almonds. This tart not only promises a burst of flavor in every bite but also offers a unique twist to traditional tarts, making it an exquisite treat for special occasions or a luxurious end to a meal.
Ingredients:
Instructions:
- Zest the three oranges and set the zest aside.
- Peel the oranges and segment them, removing any seeds and membranes.
- Place the orange segments in a bowl, cover, and refrigerate.
- In a food processor, pulse the whole almonds until finely ground but not pasty.
- Set the ground almonds aside.
- In a large mixing bowl, combine the all-purpose flour and 1/4 cup of the granulated sugar.
- Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Add the 2 egg yolks and 1 tablespoon of cold water to the mixture. Stir until the dough begins to come together. If needed, add a bit more water, a teaspoon at a time, until the dough holds together when pressed.
- Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- In a medium saucepan, combine the milk, heavy cream, and the remaining 1/4 cup of granulated sugar.
- Heat over medium heat until the mixture just begins to simmer, stirring occasionally.
- Remove the pan from heat and stir in the ground cardamom and set aside.
- Preheat your oven to 350°F (175°C).
- On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Carefully transfer the rolled dough into the tart pan, pressing it into the edges and trimming any excess dough.
- Prick the bottom of the tart crust with a fork. Place a piece of parchment paper over the crust and fill it with pie weights or dried beans.
- Bake for 15 minutes, then remove the parchment paper and weights. Bake for an additional 10-12 minutes, or until the crust is golden brown. Allow the crust to cool completely.
- Once the tart crust has cooled, arrange the orange segments evenly over the bottom of the crust.
- Pour the prepared custard filling over the orange segments, covering them evenly.
- Sprinkle the ground almonds evenly over the top of the tart.
- Bake the assembled tart in the preheated oven for 25-30 minutes, or until the custard filling is set and the top is lightly browned.
- Remove the tart from the oven and let it cool to room temperature.
- Once cooled, refrigerate the tart for at least 1 hour to allow it to fully set.
- Garnish with orange zest if desired before serving.
- Slice and enjoy your Orange, Cardamom & Almond Tart!
Tips:
- Ensure that the butter is chilled and cut into small cubes before mixing into the flour to achieve a flaky crust.
- To enhance the flavor, lightly toast the almonds before grinding them.
- Be gentle while mixing the dough and avoid overworking to prevent a tough crust.
- For a more intense orange flavor, add a bit of orange zest into the filling or the crust.
- Allow the tart to cool completely before cutting to ensure clean slices.
This Orange, Cardamom & Almond Tart brings together the perfect blend of citrus, spice, and nuttiness to create a dessert that is both refreshing and indulgent. With its smooth, creamy filling and a crisp, buttery crust, this tart is sure to impress your guests and leave them wanting more. Enjoy every bite of this sophisticated dessert that elevates the humble tart to a new level of culinary delight.
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 360kcal | 15% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 2.99g | 8% |
| Sugar 20g | 20% |
| Fat | |
| Fat 20g | 24% |
| Saturated 9g | 31% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 180ug | 20% |
| Choline 55mg | 10% |
| Vitamin B1 0.16mg | 13% |
| Vitamin B2 0.18mg | 14% |
| Vitamin B3 0.84mg | 5% |
| Vitamin B6 0.10mg | 6% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.24ug | 10% |
| Vitamin C 30mg | 33% |
| Vitamin E 2.37mg | 16% |
| Vitamin K 1.39ug | 1% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.16mg | 0% |
| Iron, Fe 0.75mg | 7% |
| Magnesium, Mg 40mg | 9% |
| Phosphorus, P 120mg | 10% |
| Potassium, K 240mg | 7% |
| Selenium, Se 8ug | 15% |
| Sodium, Na 16mg | 1% |
| Zinc, Zn 0.77mg | 7% |
| Water | |
| Water 80g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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