Fresh Orange Tart with Lemon Cream
Indulge in the vibrant, citrusy flavors of this Fresh Orange Tart with Lemon Cream, a stunning dessert that balances zesty brightness with creamy decadence. Featuring a buttery, homemade tart crust as its base, this recipe is filled with a velvety lemon custard infused with fresh lemon zest and heavy cream for a luscious, tangy filling. Topped with beautifully arranged fresh orange slices, this tart is as visually impressive as it is delicious. Perfect for spring gatherings, summer dinners, or any occasion that demands a fresh and elegant dessert, this tart offers a refreshing twist on classic citrus desserts. Whether served chilled with a dusting of powdered sugar or on its own, this recipe is guaranteed to delight both the eyes and the palate. Keywords: orange tart, lemon cream, citrus dessert, summer tart, homemade crust, fresh oranges.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter
- 50 grams Granulated sugar
- 2 tablespoons Cold water
- 2 oranges Fresh orange slices
- 4 large Egg yolks
- 1 tablespoon Lemon zest
- 80 ml Lemon juice
- 150 ml Heavy cream
- 50 grams Powdered sugar
- 1 tablespoon Cornstarch
Instructions
In a large mixing bowl, combine the all-purpose flour and granulated sugar.
Add the cold, cubed butter into the bowl and rub it into the flour mixture using your fingers or a pastry cutter until it resembles breadcrumbs.
Add cold water a tablespoon at a time, mixing gently until the dough just comes together.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 180°C (350°F). Lightly flour a clean work surface and roll out the chilled dough to fit a 9-inch tart pan.
Press the dough into the tart pan, trimming the edges as needed. Prick the base of the dough with a fork to prevent it from puffing during baking.
Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 10 minutes or until golden brown. Allow the shell to cool completely.
In a medium saucepan, whisk the egg yolks, powdered sugar, cornstarch, lemon zest, and lemon juice until smooth.
Place the saucepan over medium-low heat, stirring constantly until the mixture thickens to a custard-like consistency. This will take about 8-10 minutes.
Remove the lemon cream from heat and stir in the heavy cream. Let it cool slightly, then pour it into the cooled tart shell and spread evenly.
Arrange the fresh orange slices on top of the lemon cream in an overlapping circular pattern for a decorative finish.
Refrigerate the tart for at least 2 hours to allow the lemon cream to set.
Slice and serve chilled. Optionally, dust with powdered sugar for an elegant presentation.
Nutrition Facts
Calories |
346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 12 mg | 1% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 15.8 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 106 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
