Orange curd tart

Indulge in the zesty delight of our Orange Curd Tart! Made with a buttery, golden crust and a luscious filling of fresh orange juice, light sour cream, and eggs, this dessert strikes the perfect balance between sweet and tangy. Ideal for any occasion, each bite promises a burst of citrusy flavor that will leave you craving for more. Simple ingredients, extraordinary taste. Try this easy-to-make recipe now!

  • 07 Jun 2025
  • Cook time 55 min
  • Prep time 70 min
  • 10 Servings
  • 8 Ingredients

Orange curd tart

Orange Curd Tart is a delightful dessert that balances the tartness of fresh oranges with the sweetness of a buttery crust. It's perfect for any occasion, from a casual family dinner to a sophisticated gathering. The combination of creamy curd and crisp pastry creates a harmonious blend of textures and flavors that will impress your guests.

Ingredients:

1.50 cups all-purpose white wheat flour
190g
1/2 cup sugar
100g
1/2 cup butter
110g
4 eggs
200g
1 tbsp water
16g
1/2 cup light sour cream
120g
1/2 cup orange juice
120g
1 orange
150g

Instructions:

1. Prepare the Tart Crust:
a. In a large bowl, combine the flour and 1/4 cup of the sugar (50g).
b. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.
c. Add the water and mix just until the dough begins to come together. Do not overmix.
d. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat the Oven:
a. Preheat your oven to 350°F (175°C).
3. Roll Out the Dough:
a. On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan.
b. Press the dough into the bottom and up the sides of the tart pan. Trim any excess dough.
c. Prick the bottom of the crust with a fork to prevent it from puffing up during baking.
4. Bake the Crust:
a. Line the crust with parchment paper and fill with pie weights or dried beans.
b. Bake in the preheated oven for 15 minutes.
c. Remove the parchment paper and weights, and bake for an additional 10 minutes or until the crust is golden brown. Remove from the oven and let it cool completely.
5. Prepare the Orange Curd Filling:
a. In a medium saucepan, whisk together the remaining 1/4 cup sugar (50g), eggs, light sour cream, orange juice, and orange zest.
b. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and coats the back of a spoon. This should take about 5–7 minutes. Do not let the mixture boil.
6. Assemble the Tart:
a. Pour the warm orange curd into the cooled tart crust, spreading it evenly.
b. Let the tart cool to room temperature, then refrigerate for at least 1 hour to set.
7. Serve:
a. Before serving, you can optionally garnish the tart with thin slices of fresh orange, whipped cream, or a light dusting of powdered sugar.
b. Slice and enjoy your delicious orange curd tart!

Tips:

- Ensure that your butter is cold when mixing with the flour to create a flaky tart crust.

- Use fresh orange juice for the most vibrant flavor.

- Zest the orange before juicing to add extra citrus flavor to the curd.

- When cooking the orange curd, stir continuously to avoid curdling the eggs.

- Allow the tart to cool completely before serving to ensure the curd is set properly.

Creating an Orange Curd Tart from scratch is a rewarding experience that delights both the baker and those who get to enjoy the final product. With its refreshing citrus flavor and smooth, creamy texture atop a crisp, buttery crust, this tart is sure to become a favorite dessert. Follow the tips for best results, and enjoy the process of making this delicious treat.

Nutrition Facts
Serving Size100 grams
Energy
Calories 250kcal12%
Protein
Protein 5g4%
Carbohydrates
Carbohydrates 27g8%
Fiber 0.96g3%
Sugar 12g12%
Fat
Fat 13g15%
Saturated 6g21%
Cholesterol 110mg-
Vitamins
Vitamin A 130ug15%
Choline 72mg14%
Vitamin B1 0.10mg8%
Vitamin B2 0.11mg8%
Vitamin B3 0.35mg2%
Vitamin B6 0.04mg3%
Vitamin B9 27ug7%
Vitamin B12 0.25ug11%
Vitamin C 12mg13%
Vitamin E 0.31mg2%
Vitamin K 0.94ug1%
Minerals
Calcium, Ca 40mg3%
Copper, Cu 0.05mg6%
Iron, Fe 0.60mg5%
Magnesium, Mg 13mg3%
Phosphorus, P 80mg6%
Potassium, K 130mg4%
Selenium, Se 10ug19%
Sodium, Na 36mg2%
Zinc, Zn 0.54mg5%
Water
Water 55g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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