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!
- 16 May 2024
- Cook time 55 min
- Prep time 70 min
- 10 Servings
- 8 Ingredients
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:
Instructions:
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.
a. Preheat your oven to 350°F (175°C).
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.
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.
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.
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.
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 Size | 100 grams |
| Energy | |
| Calories 250kcal | 10% |
| Protein | |
| Protein 5g | 4% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 0.96g | 3% |
| Sugar 12g | 12% |
| Fat | |
| Fat 13g | 15% |
| Saturated 6g | 21% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 130ug | 15% |
| Choline 72mg | 14% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.11mg | 8% |
| Vitamin B3 0.35mg | 2% |
| Vitamin B6 0.04mg | 3% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.25ug | 11% |
| Vitamin C 12mg | 13% |
| Vitamin E 0.31mg | 2% |
| Vitamin K 0.94ug | 1% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.05mg | 0% |
| Iron, Fe 0.60mg | 5% |
| Magnesium, Mg 13mg | 3% |
| Phosphorus, P 80mg | 6% |
| Potassium, K 130mg | 4% |
| Selenium, Se 10ug | 19% |
| Sodium, Na 36mg | 2% |
| Zinc, Zn 0.54mg | 5% |
| Water | |
| Water 55g | - |
| * 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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