Orange curd tart
This Orange Curd Tart features a buttery crust filled with a tangy and creamy orange curd. It's a delightful balance of sweet and tart flavors, perfect for any occasion.
Cook time 55 min
Prep time 70 min
Ingredients:
1.50 cups all-purpose white wheat flour1/2 cup sugar
1/2 cup butter
4 eggs
1 tbsp water
1/2 cup light sour cream
1/2 cup orange juice
1 orange
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.
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!
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.
Orange curd tart FAQ:
The total baking time for the tart crust is 25 minutes. Bake it for 15 minutes lined with parchment paper and weights, then remove the weights and bake for an additional 10 minutes until golden brown.
The orange curd filling is done when it thickens and coats the back of a spoon. This should take about 5–7 minutes of cooking over medium heat, but do not allow it to boil.
Yes, you can substitute light sour cream with Greek yogurt or plain yogurt for a similar tangy taste and consistency.
Use a 9-inch tart pan to ensure the crust and filling are proportional for the best texture and flavor.
Store any leftover orange curd tart in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for the best taste.
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.
Nutrition per serving
10 ServingsCalories 250kcal
Protein 5g
Carbohydrates 27g
Fiber 0.96g
Sugar 12g
Fat 13g
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