Classic Orange Tart with Pistachio and Mint Garnish Recipe

Introduction

The Classic Orange Tart is a delightful dessert that combines a tender, flaky crust with rich, silky orange curd. Topped with fresh whipped cream, citrus segments, and a touch of crunch, it’s a refreshing treat perfect for any occasion.

Ingredients

• For the crust:
• 1/2 cup powdered sugar
• 1 egg yolk
• 1/4 cup almond flour
• 1 tsp salt
• 1 1/4 cups all-purpose flour
• 1 tbsp cold water
• 2/3 cup unsalted butter, chilled and cubed
• Zest from 1 orange (optional)
• For the orange filling:
• 4 eggs (room temperature)
• 1 tbsp angostura orange bitters (optional)
• Reserved orange zest
• 2 tsp powdered gelatin
• 1 1/4 cups fresh orange juice
• 1/2 cup unsalted butter, softened
• 3 1/2 tbsp cornstarch, sifted
• 1/4 cup superfine sugar
• For the topping:
• Fresh mint leaves
• 3 tbsp powdered sugar
• 1 orange, peeled and segmented
• 1 cup heavy cream, chilled
• 1 tsp angostura orange bitters (optional)
• 10 shelled pistachios, crushed

Instructions

1. Step 1: Combine all-purpose flour, powdered sugar, almond flour, salt, and orange zest in a food processor and pulse until mixed. Add chilled butter cubes and pulse until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining. Add the egg yolk and cold water, then pulse just until dough forms a shaggy mass. Form into a disk, wrap in plastic, and refrigerate at least 15 minutes.
2. Step 2: Grease a 9-inch tart pan with removable bottom. Roll the chilled dough between parchment paper to about 1/8-inch thickness, extending 4 cm beyond the pan. Transfer dough to pan, press into corners and sides, trim overhang. Prick base with fork and chill 30 minutes. Preheat oven to 200°C (390°F). Line tart with foil, fill with baking beans or rice, and bake 12-15 minutes until edges set. Remove foil and beans, trim edges, then bake 10-12 minutes more until golden and firm. Cool completely.
3. Step 3: Heat fresh orange juice in saucepan over medium heat until steaming. Meanwhile, whisk eggs, superfine sugar, and sifted cornstarch until pale and smooth. Slowly whisk hot juice into egg mixture to temper. Return mixture to saucepan and cook over low heat, stirring often, until thickened and coats the back of a spoon (5-7 minutes). Remove from heat, stir in powdered gelatin until dissolved. Cool to room temperature, then fold in softened butter, reserved zest, and bitters if using.
4. Step 4: Pour cooled orange curd into baked tart shell, spreading evenly. Drop tart pan on counter 2-3 times to release air bubbles. Refrigerate for at least 3 hours or overnight until filling is set and chilled.
5. Step 5: Just before serving, whip chilled heavy cream until soft peaks form. Add powdered sugar and bitters, then whip to stiff peaks without overbeating. Have orange segments, crushed pistachios, and mint leaves ready for garnish.
6. Step 6: Remove tart from pan carefully. Pipe or dollop whipped cream around tart top, then scatter orange segments and crushed pistachios evenly. Tuck fresh mint leaves among garnishes. Serve chilled, slicing with a sharp knife dipped in warm water for clean cuts.

Tips & Variations

• Chill the dough for at least 30 minutes or up to 1 hour to make rolling easier and reduce crust shrinkage during baking.
• Use freshly squeezed orange juice for the brightest flavor and avoid bottled juice which can be too acidic or sweetened.
• For a nut-free version, substitute almond flour with extra all-purpose flour in the crust.
• Add a teaspoon of vanilla extract to the orange curd for a subtle aromatic note.
• Garnish with other fresh fruits like berries or edible flowers for a colorful twist.

Storage

Store the assembled tart covered in the refrigerator for up to 3 days. To serve, let it sit at room temperature for 10-15 minutes for best texture. Leftover tart can be reheated gently in a warm oven (about 150°C/300°F) for a few minutes—but avoid reheating for long to prevent curd breakdown.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pie crust instead of making my own?

Yes, store-bought crust can be a convenient substitute, but making the crust from scratch enhances flavor and texture, especially with the addition of almond flour and orange zest.

What if I don’t have angostura orange bitters?

The bitters add depth to the orange flavor but are optional. You can omit them or substitute with a teaspoon of orange liqueur or a few drops of orange extract for a similar effect.

Classic Orange Tart with Pistachio and Mint Garnish Recipe

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The Classic Orange Tart is a delightful dessert featuring a tender, flaky almond crust filled with a silky, tangy orange curd. Enhanced with fresh orange zest, angostura bitters, and topped with luscious whipped cream, orange segments, pistachios, and mint, this tart provides a refreshing balance of citrus brightness and creamy richness, perfect for any occasion.

• Author: Sana
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 4 hours 5 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired

Ingredients

Scale 1x2x3x

For the crust:

• 1/2 cup powdered sugar
• 1 egg yolk
• 1/4 cup almond flour
• 1 tsp salt
• 1 1/4 cups all-purpose flour (King Arthur brand preferred)
• 1 tbsp cold water
• 2/3 cup unsalted butter, chilled and cubed
• Zest from 1 orange (optional, finely grated)

For the orange filling:

• 4 eggs (room temperature)
• 1 tbsp angostura orange bitters (optional)
• Reserved orange zest from crust
• 2 tsp powdered gelatin
• 1 1/4 cups fresh orange juice (about 3 large oranges)
• 1/2 cup unsalted butter, softened (Kerrygold preferred)
• 3 1/2 tbsp cornstarch (sifted)
• 1/4 cup superfine sugar

For the topping:

• Fresh mint leaves
• 3 tbsp powdered sugar
• 1 orange (peeled, pith removed, cut into segments)
• 1 cup heavy cream (chilled)
• 1 tsp angostura orange bitters (optional)
• 10 shelled pistachios, crushed

Instructions

1. Prepare the Tart Dough: Combine flour, powdered sugar, almond flour, salt, and orange zest in a food processor. Pulse in chilled butter cubes until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter. Add egg yolk and cold water, pulse until dough just comes together. Form into a disk, wrap, and chill at least 15 minutes (preferably 30-60 minutes).
2. Line and Blind Bake the Tart Shell: Grease a 9-inch tart pan. Roll chilled dough between parchment sheets to 1/8-inch thickness, 4 cm larger than pan. Invert into pan, press into corners, trim edges. Prick base with fork and chill 30 minutes. Preheat oven to 200°C (390°F). Line shell with foil, fill with baking beans, bake 12-15 minutes until edges set. Remove foil and beans, trim edges, bake 10-12 minutes until bottom is golden. Cool completely.
3. Create the Orange Curd Filling: Heat fresh orange juice in saucepan until steaming. Whisk eggs, superfine sugar, and cornstarch until smooth. Temper eggs with hot juice by adding slowly while whisking. Return mixture to saucepan, cook low heat, stirring until thickened (5-7 minutes). Remove from heat, stir in gelatin until dissolved. Cool to room temp (~10 minutes), then fold in softened butter, reserved zest, and bitters.
4. Assemble and Chill the Tart: Pour cooled orange curd into baked shell, spread evenly. Drop pan on counter 2-3 times to release air bubbles. Refrigerate at least 3 hours or overnight until set and firm.
5. Prepare the Whipped Cream and Final Garnishes: Whip chilled heavy cream until soft peaks form. Add powdered sugar and bitters, whip to stiff peaks. Prepare orange segments, crushed pistachios, and fresh mint leaves for garnish.
6. Garnish and Serve: Remove tart from pan. Arrange whipped cream dollops on top, scatter orange segments and pistachios evenly, and tuck in mint leaves. Serve chilled, slicing with warm knife for clean cuts.

Notes

• Chilling the dough longer improves ease of handling and minimizes shrinkage during baking.
• Tempering the eggs with hot juice prevents curdling in the filling.
• Allow the curd to cool slightly before adding butter to ensure a smooth emulsion.
• Use freshly squeezed orange juice and zest for the best vibrant flavor.
• Blind baking prevents a soggy crust and results in a crisp shell.
• Slice the tart with a knife dipped in warm water for neat, clean slices.
• Optional bitters add depth but can be omitted if unavailable.

Keywords: orange tart, orange curd tart, classic orange dessert, almond crust tart, citrus tart, whipped cream topping, orange dessert recipe