Introduction

This classic orange tart combines a delicate almond crust with a smooth, vibrant orange curd filling. Garnished with whipped cream, fresh mint, and crunchy pistachios, it’s a refreshing dessert perfect for any occasion.

Classic Orange Tart with Pistachio and Mint Garnish Recipe - Recipe Image

Ingredients

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)
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
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

Step 1: Prepare the tart dough by combining 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, then pulse until the dough just comes together. Form into a disk, wrap in plastic, and chill for at least 15 minutes, preferably 30 to 60 minutes.
Step 2: Grease a 9-inch tart pan. Roll the chilled dough between parchment sheets to about 1/8-inch thickness, making it about 4 cm larger than the pan. Invert the dough into the pan, pressing it into the corners and trimming the excess edges. Prick the base with a fork and chill for 30 minutes.
Step 3: Preheat the oven to 200°C (390°F). Line the tart shell with foil and fill with baking beans or pie weights. Blind bake for 12 to 15 minutes until the edges are set. Remove the foil and weights, trim the edges if needed, then bake for another 10 to 12 minutes until the bottom is golden. Let cool completely.
Step 4: To make the orange curd filling, heat the fresh orange juice in a saucepan until steaming. In a separate bowl, whisk the eggs, superfine sugar, and sifted cornstarch until smooth. Slowly temper the eggs by adding the hot orange juice in a steady stream while whisking constantly.
Step 5: Return the tempered mixture to the saucepan and cook over low heat, stirring continually until thickened, about 5 to 7 minutes. Remove from heat, stir in gelatin until fully dissolved, and let cool to room temperature (about 10 minutes). Then fold in the softened butter, reserved orange zest, and optional bitters until smooth.
Step 6: Pour the cooled orange curd into the baked tart shell and spread it evenly. Gently drop the pan on the counter 2 to 3 times to release any air bubbles. Refrigerate for at least 3 hours or overnight until the filling is fully set and firm.
Step 7: To prepare the whipped cream, whip the chilled heavy cream until soft peaks form. Add powdered sugar and optional orange bitters, then continue whipping to stiff peaks. Prepare orange segments, crushed pistachios, and fresh mint leaves for garnish.
Step 8: Remove the tart from the pan. Arrange dollops of whipped cream on top, scatter the orange segments and pistachios evenly, and tuck in fresh mint leaves. Serve chilled, slicing with a warm knife for clean cuts.

Tips & Variations

For a gluten-free crust, substitute all-purpose flour with a gluten-free flour blend and ensure the almond flour is finely ground.
Use fresh orange juice rather than store-bought for the best bright flavor.
Replace pistachios with toasted almonds or hazelnuts for a different nutty crunch.
Adding a splash of orange liqueur to the curd enhances the citrus aroma.

Storage

Store the orange tart covered in the refrigerator for up to 3 days to maintain freshness. Reheat slices gently at room temperature before serving if desired, but avoid reheating in the microwave to prevent the curd from separating. The whipped cream garnish is best added fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart crust ahead of time?

Yes, you can prepare and blind bake the crust a day ahead. Keep it well wrapped to prevent drying out, then fill and chill the next day.

What can I use instead of gelatin?

Agar agar powder can be used as a vegetarian substitute for gelatin. Follow package instructions for equivalent amounts and adjust cooking accordingly.

Classic Orange Tart with Pistachio and Mint Garnish Recipe

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4.5 from 120 reviews

This Classic Orange Tart with Pistachio and Mint Garnish features a crisp, buttery almond-infused tart shell filled with a smooth, tangy orange curd. Finished with a light whipped cream topping, fresh orange segments, crushed pistachios, and fragrant mint leaves, this elegant dessert offers a perfect balance of citrus brightness and creamy richness, ideal for special occasions or a refreshing treat.

Author: Sophie
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 4 hours 15 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: French
Diet: Vegetarian

Ingredients

Scale

Tart Dough

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)

Orange Curd 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

Whipped Cream and Garnishes

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

Instructions

Prepare the Tart Dough: Combine the all-purpose flour, powdered sugar, almond flour, salt, and optional orange zest in a food processor. Pulse in the chilled, cubed unsalted butter until the mixture resembles coarse breadcrumbs with small pea-sized pieces of butter. Add the egg yolk and cold water, pulsing until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and chill for at least 15 minutes, ideally 30-60 minutes.
Line and Blind Bake the Tart Shell: Grease a 9-inch tart pan. Roll the chilled dough between sheets of parchment paper to about 1/8-inch thickness, ensuring it’s 4 cm larger than the pan. Invert the dough into the pan, pressing gently into corners and trimming excess edges. Prick the tart base with a fork, then chill in the refrigerator for 30 minutes. Preheat the oven to 200°C (390°F). Line the tart shell with foil and fill it with baking beans or pie weights. Bake for 12-15 minutes until the edges are set. Remove foil and weights, trim any excess edges, and bake an additional 10-12 minutes until the bottom is golden. Let the tart shell cool completely.
Create the Orange Curd Filling: In a saucepan, heat the fresh orange juice until steaming. In a bowl, whisk together the eggs, superfine sugar, and sifted cornstarch until smooth. Temper the egg mixture by slowly incorporating the hot orange juice while whisking continuously. Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until thickened, about 5-7 minutes. Remove from heat, stir in the powdered gelatin until fully dissolved. Allow the curd to cool to room temperature (approximately 10 minutes), then fold in the softened unsalted butter, reserved orange zest, and optional angostura orange bitters.
Assemble and Chill the Tart: Pour the cooled orange curd into the baked tart shell and spread evenly. Tap the pan lightly on the counter 2-3 times to release any air bubbles. Refrigerate the tart for at least 3 hours or overnight until the curd is fully set and firm.
Prepare the Whipped Cream and Final Garnishes: Using chilled heavy cream, whip until soft peaks form. Add the powdered sugar and optional angostura orange bitters, and continue whipping until stiff peaks form. Prepare fresh orange segments by peeling, removing pith, and sectioning the orange. Crush the pistachios and have fresh mint leaves ready for garnish.
Garnish and Serve: Carefully remove the tart from the pan. Arrange dollops of whipped cream evenly on top of the set orange curd. Scatter the fresh orange segments and crushed pistachios over the tart, and tuck fresh mint leaves into the whipped cream dollops. Serve chilled, using a warm knife to ensure clean slices.

Notes

Chilling the dough and blind baking the crust helps ensure a crisp, flaky base that won’t become soggy.
Use room temperature eggs to help create a smooth orange curd filling without curdling.
Allow the orange curd to cool before adding butter to prevent separation and to achieve the perfect creamy texture.
Press the pan firmly onto the counter after filling to remove trapped air bubbles for a smooth top.
Slice the tart with a warm knife to prevent cracking and ensure clean pieces.
The optional angostura orange bitters add a subtle complexity but can be omitted if unavailable.
Substitute pistachios with toasted almonds or hazelnuts if preferred.
For a gluten-free version, replace all-purpose flour with a gluten-free flour blend suitable for pastry.

Keywords: orange tart, orange curd, pistachio garnish, mint garnish, classic dessert, baked tart, citrus dessert, whipped cream topping