Orange Cream Tart

Name: Orange Cream Tart
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 6
Ingredients: Type 00 flour 1 ¼ cup; Eggs (1 medium egg) 2.3 oz; Baking powder 1 tsp; Sugar 3 ½ tbsp; Butter cold 3 ½ tbsp; Egg yolks 3; Whole milk ¾ cup; Fresh liquid cream ¼ cup; Cornstarch 2 ½ tbsp; Sugar ¼ cup; Orange juice &frac13; cup; Orange peel 1; Oranges 1; Powdered sugar to taste; Sugar to taste

it fr es de br

358

Calories per serving

Vegetarian

Energy Kcal 358
Carbohydrates g 50.6
of which sugars g 28.2
Protein g 7.5
Fats g 14
of which saturated fat g 7.11
Fiber g 1.4
Cholesterol mg 204
Sodium mg 42

Difficulty: Average
Prep time: 25 min
Cook time: 35 min
Serving: 6
Cost: Low
Note +1 hour and a half of preparation resting time

PRESENTATION

The orange cream crostata is a really, really tasty Italian dessert that brings the bright, sweet scent of oranges right into your home. Seriously good. This classic treat starts with a tender pasta frolla crust, kinda like what you'd find in Italian bakeries. And inside? A creamy custard bursting with real orange flavor—velvety and bright, no question.

During winter, when oranges are just so, so perfect, Italians love to whip up desserts like this to showcase the season's bounty. As it bakes, the aroma of warm pastry and fresh citrus fills the house—can't resist it. Pretty simple.

People often enjoy a slice in the afternoon with friends or save it for a special dessert after dinner. And you know, it is clear why Italian dessert recipes like this get so much attention: the mix of crisp crust and smooth, moist orange cream is really something else. Across Italy, locals might use oranges from Sicily or even try blood oranges for a twist on the orange tart recipe.

Unlike other fruit tarts, this crostata lets the orange flavor shine. Just enough sugar keeps things delicate without being too much. Many families serve their orange cream crostata with a pot of spiced tea during colder months, making for a cozy afternoon treat.

This dessert is a common sight at family gatherings or cafés. Recognized for its unmistakable aroma and rustic golden, crispy crust, the recipe really shows Italian baking at its best—turning simple, seasonal ingredients into something comforting and really special.

Whether you're a fan of citrus crostata or just wanna try something that feels kinda fancy but still homey, this dessert brightens any day. With its rich heritage and delicious flavors, the orange cream crostata truly captures the essence of Italian culinary tradition, offering a sweet slice of Italy's baking art right at your table. And the taste? Seriously, you gotta try it.

INGREDIENTS

358

Calories per serving

Ingredients for the crust (18 cm tart pan): Type 00 flour 1 ¼ cup (150 g); Eggs 2.3 oz (65 g) - (1 medium egg); Baking powder 1 tsp (5 g); Sugar 3 ½ tbsp (40 g); Butter 3 ½ tbsp (50 g) - cold

for the cream: Egg yolks 3; Whole milk ¾ cup (200 g); Fresh liquid cream ¼ cup (50 g); Cornstarch 2 ½ tbsp (20 g); Sugar ¼ cup (60 g); Orange juice ⅓ cup (80 g); Orange peel 1

for garnish: Oranges 1; Powdered sugar to taste; Sugar to taste

Preparation

How to prepare Orange Cream Tart

To prepare the orange cream tart, start by making the crust: in a bowl, pour the flour, the baking powder 1, and the sugar 2, then add the cold butter 3 in pieces and proceed with the hand-sanding method, pinching the dough with your fingers to obtain crumbs.

Add the egg 4 and gather all the ingredients, then transfer to the work surface 5 and knead the dough until you get a homogeneous dough ball. Cover with plastic wrap 6 and transfer to the fridge for about an hour.

Meanwhile, prepare the cream by heating the milk and cream in a saucepan until it almost boils 7. In a bowl, whisk together the egg yolks, sugar 8, and orange zest 9.

Also, add the cornstarch 10 and orange juice 11. Keep whisking and combine the mixture with the hot milk and cream 12.

Cook the cream, stirring with a whisk over low heat 13. When it starts to thicken, remove it from the heat and continue stirring vigorously until it is smooth and homogeneous. Transfer the cream to a bowl 14, cover it with plastic wrap in contact, and let it cool in the fridge for at least 40 minutes 15.

After the two resting times, take the cream and the crust from the fridge, roll out the crust to a thickness of about a quarter-inch 16 and then lay it in an 18 cm diameter tart pan with a removable bottom, previously buttered, making sure to remove the excess dough by pressing with the rolling pin itself 17. Prick the bottom with a fork 18.

Fill it with the cold cream that you have softened by briefly working it with a hand whisk if necessary 19. Slice the orange into about one-eighth-inch slices 20 and cut them into quarters. Place the orange slices on the tart's surface for decoration 21.

Sprinkle the surface of the tart with a teaspoon of granulated sugar 22 and bake in a preheated oven at 355°F for about 30 minutes. Once baked, remove the orange cream tart from the oven 23, let it cool slightly, then remove it from the pan and decorate with powdered sugar 34.