Orange, cardamom & almond tart
This Orange, Cardamom & Almond Tart combines juicy orange segments with a rich custard infused with cardamom and topped with ground almonds. The tart crust is buttery and crumbly, creating a delightful contrast of flavors and textures.
Cook time 90 min
Prep time 40 min
Ingredients:
2 yolks3 oranges
1/2 cup almonds
1.50 cups all-purpose white wheat flour
1/2 cup sugar
1/2 cup butter
1 tbsp water
1 tsp cardamom
1/3 cup heavy whipping cream
3/4 cup milk (1% fat)
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.
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!
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.
Orange, cardamom & almond tart FAQ:
The tart should be baked for a total of 40-42 minutes. First, the crust is baked for 25 minutes and then the assembled tart for an additional 25-30 minutes.
The custard filling is set when it no longer jiggles in the center and has a lightly browned top. A knife inserted should come out clean.
Yes, you can substitute the heavy cream with a non-dairy option like coconut cream or use additional milk for a lighter filling, though this may affect the richness and texture.
A 9-inch tart pan is recommended for this recipe to achieve the proper crust thickness and cooking time.
Store any leftover tart in the refrigerator, tightly covered, for up to 3 days. For longer storage, you can freeze it, but the texture may change upon defrosting.
Cooking 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.
Nutrition Facts
8 ServingsCalories 360kcal
Protein 7g
Carbohydrates 40g
Fiber 2.99g
Sugar 20g
Fat 20g
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