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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.

Ingredients

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://spiceupwithsophie.com/classic-orange-tart-with-pistachio-and-mint-garnish-recipe/