Caramelized Orange Tart
- Vegetarian
- Energy Kcal 597
- Carbohydrates g 78.1
- of which sugars g 42
- Protein g 11.7
- Fats g 26.4
- of which saturated fat g 14.36
- Fiber g 3
- Cholesterol mg 205
- Sodium mg 186
- Difficulty: Easy
- Prep time: 35 min
- Cook time: 50 min
- Serving: 8
- Cost: Low
- Note + resting the pastry in the refrigerator and cooling the cream
PRESENTATION
Oh, the orange crostata—it's a classic Italian treat that's way more exciting than your usual jam tarts. Seriously good stuff. It's a caramelized orange tart with tender textures and sweet citrus flavors. The frolla base? It's got condensed milk for a rich finish. Pretty simple.
The pastry cream isn't just any filling, though. It's smooth, a bit velvety, and infused with fresh orange zest. Gives it a tangy kick, for sure. And here's the thing, the topping really takes this Italian orange tart to another level. It's all about those juicy orange slices baked with whole cane sugar—turning golden and sticky. Super tasty.
So here's the deal: the blend of moist pastry cream with caramelized oranges strikes the perfect balance. For those who love a twist, this is it. Across Italy, you'll find crostate everywhere, but this one? It highlights regional citrus fruits. Perfect for special dinners. And the sauce? Well, the condensed milk in the dough gives it a modern touch. Makes the crust melt on your tongue.
You've got layers of soft crust, creamy filling, and caramelized fruit all in one bite. It's a mix of crispy and tender—so so good. This caramelized orange dessert is awesome with coffee or sweet wine. A real Italian vibe, you know. It blends traditional pastry with a punch of flavor from local fruits.
Next time you're bored with basic orange pie, try this orange tart recipe. It's a total game-changer, really really is. Offers a tasty combo of textures and flavors that'll blow your mind.
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INGREDIENTS
- Ingredients for the crust (for a 10-inch diameter tart pan)
- Butter 6 oz (170 g) - (cold from the fridge)
- Type 00 flour 2 ½ cups (300 g)
- Condensed milk ½ cup (115 g)
- Egg yolks 1
- Orange peel 1 - (non trattata)
- Fine salt 1 pinch
- For the orange custard
- Whole milk 1.7 cups (400 ml)
- Condensed milk 0.8 cup (200 g)
- Cornstarch ½ cup (60 g)
- Egg yolks 3
- Orange peel 1 - (non trattata)
- For garnishing
- Oranges 2.2 lbs (1 kg)
- Whole cane sugar ⅓ cup (70 g)
How to prepare Caramelized Orange Tart
To prepare the caramelized orange tart, start with the crust: in a food processor with blades, pour the sifted flour and cold butter from the fridge in pieces 1. Make the crumbling, then pour it onto a work surface and create the classic fountain shape. Grate the zest of 1 untreated orange in the center 2, then add the condensed milk 3.
and an egg yolk 4. Quickly work the dough with your hands, to prevent it from heating up too much. Form a ball 5, flatten it and wrap it with plastic wrap 6; place the crust to set in the refrigerator for about 30 minutes.
Meanwhile, prepare the orange custard: in a saucepan, pour the fresh milk and condensed milk 7, then mix with a whisk to combine the ingredients. Add the egg yolks, one at a time 8, and the sifted cornstarch with a strainer 9.
Then add the whole zest of 1 untreated orange 10 and turn on the low heat to cook the cream and let it thicken, stirring continuously. Once ready, remove the orange zest 11 and pour the custard into a large and shallow baking dish 12.
Cover with contact film 13 and let it cool completely first at room temperature and then in the refrigerator. Butter and flour a tart mold with fluted or smooth edges of 10 inches in diameter 14. Take the crust and roll it out to a thickness of 1/5 inch 15.
Roll the dough onto the rolling pin and gently unroll it onto the mold 16, then trim the edges, removing excess dough, and use it wrapped in a little plastic wrap to adhere the bottom well to the mold 17. Proceed with the blind baking: line the crust with parchment paper and place ceramic spheres (or legumes such as beans or chickpeas) 18. Then bake in a preheated static oven at 340°F for 20 minutes (or in a convection oven at 320°F for 10 minutes). Then remove the weights and bake for another 10 minutes at the same temperature (5 minutes if using a convection oven).
Meanwhile, prepare the caramelized oranges for decoration: peel the oranges 19, cut them into thin slices of about 3/8 inch 20, and place them on a baking tray lined with parchment paper. Sprinkle each slice with raw cane sugar 21 and place them under the grill for about 10 minutes at 465°F-480°F.
Once ready, take them out of the oven 22 and let them cool slightly. Now that all the preparations are ready, assemble your caramelized orange tart: take the cooked and cooled base, then pour the custard into a piping bag without a nozzle and distribute it evenly 23, leveling with a spatula 24.
Then arrange the orange slices on top of the cream, arranged in a radial pattern (25-26) to cover the entire surface: your caramelized orange tart is ready to be enjoyed 27.