Orange Tart with Orange Glaze and Candied Oranges

Name: Orange Tart with Orange Glaze and Candied Oranges
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 blind-baked 10-inch tart shell; Zest of 2 Seville oranges; Juice of 2 Seville oranges; 1/2 cup sugar; 3 egg yolks, beaten; 3 cups heavy cream; 12 candied orange slices; 2 cups fresh Seville orange juice; Zest of one Seville orange; 1/4 cup sugar; 2 tablespoons cornstarch plus 1 tablespoon water to form a slurry; Whipped cream in a pastry bag with star tip (flavor the cream with an orange simple syrup); Fresh mint sprigs; Powdered sugar in shaker

Servings: persons

1 blind-baked 10-inch tart shell
Zest of 2 Seville oranges
Juice of 2 Seville oranges
1/2 cup sugar
3 egg yolks, beaten
3 cups heavy cream
12 candied orange slices
2 cups fresh Seville orange juice
Zest of one Seville orange
1/4 cup sugar
2 tablespoons cornstarch plus 1 tablespoon water to form a slurry
Whipped cream in a pastry bag with star tip (flavor the cream with an orange simple syrup)
Fresh mint sprigs
Powdered sugar in shaker

1
Preheat the oven 350 degrees.
2
In a mixing bowl, whisk the orange zest, orange juice, and sugar together, to dissolve the sugar.
3
Whisk in the beaten egg yolks and cream.
4
Pour the custard into the prepared shell.
5
Bake for 45 minutes to 1 hour, or until the custard is set, in a water bath.
6
Remove from the oven and chill.
7
For the sauce, in a sauce pan, bring 2 cups orange juice, zest of one orange, and sugar up to a boil.
8
Whisk the cornstarch slurry into the liquid.
9
Reduce the heat and cook for 2 to 3 minutes, or until the sauce has thicken.
10
If the sauce is too thick, add a little water.
11
Place a slice of the tart in the center of the plate.
12
Drizzle the sauce over the tart.
13
Garnish with the whipped cream, candied orange slices and mint.

1094

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 blind-baked 10-inch tart shell, Zest of 2 Seville oranges, Juice of 2 Seville oranges, 1/2 cup sugar, and more.

Yes, Orange Tart with Orange Glaze and Candied Oranges falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!