Zesty Orange Cream Tart
[Mini Oven Baking] How to Make a Refreshingly Sweet Orange Cream Tart
Hello everyone! Today, I made a wonderfully refreshing and sweet orange tart that’s as delightful to look at as it is to eat. Among all tarts, fruit tarts are definitely the best! Even if you find plain oranges a bit too tart, making them into this tart with creamy whipped cream makes them perfectly enjoyable for everyone, young and old. It’s a perfect dessert for special occasions or a lovely addition to your home cafe.
Tart Crust Ingredients
- 130g Butter, softened
- 60g Powdered Sugar
- 2g Salt
- 1 large Egg (approx. 54g)
- 230g Cake Flour
Almond Cream Ingredients
- 150g Almond Flour
- 150g Butter, softened
- 80g Powdered Sugar
- 2 large Eggs (approx. 108g)
Whipped Cream
- 200g Heavy Cream
- 20g Sugar
For Decoration
- 3 Oranges
- A few sprigs of Apple Mint
- 150g Almond Flour
- 150g Butter, softened
- 80g Powdered Sugar
- 2 large Eggs (approx. 108g)
Whipped Cream
- 200g Heavy Cream
- 20g Sugar
For Decoration
- 3 Oranges
- A few sprigs of Apple Mint
- 3 Oranges
- A few sprigs of Apple Mint
Cooking Instructions
Step 1
Let’s begin by preparing the tart crust. In a bowl, place 130g of butter that has been softened at room temperature. Cream it until smooth using a whisk or spatula.
Step 2
Add 60g of sifted powdered sugar to the butter and mix well to create a creamy consistency. Be careful not to overmix at this stage.
Step 3
Prepare 1 large egg (about 54g) at room temperature. It’s best to lightly beat the egg in a separate small bowl before adding it.
Step 4
Gradually add the beaten egg to the butter-sugar mixture, mixing thoroughly after each addition. Mix quickly to prevent the mixture from separating.
Step 5
Sift in 230g of cake flour and 2g of salt. Gently fold them into the wet ingredients using a spatula or dough scraper until just combined, making sure no dry flour streaks remain. Overmixing can result in a tough crust.
Step 6
Gather the dough into a ball, wrap it in plastic wrap or place it in a zip-top bag, and flatten it slightly. Refrigerate for 20-30 minutes to allow the dough to rest and firm up, making it easier to handle.
Step 7
Now, let’s make the delicious almond cream. In a bowl, place 150g of softened butter at room temperature and cream it until smooth.
Step 8
Add 80g of sifted powdered sugar and mix well with the butter until creamy.
Step 9
Add 2 large eggs (about 108g) one at a time, mixing well after each addition. Adding them gradually helps prevent the mixture from separating.
Step 10
Don’t worry if the mixture looks like it’s separating when you first add the eggs. Keep mixing, and it will gradually become smooth and emulsified. You can use a hand mixer or a whisk for this.
Step 11
Sift in 150g of almond flour and gently fold it into the cream mixture with a spatula until just combined. Avoid overmixing.
Step 12
Take the chilled tart dough and divide it into portions of about 50g each. Place each portion into a tartlet mold and press the dough evenly into the bottom and up the sides to form the crust.
Step 13
You can shape the dough with your fingers, but using the bottom of a glass or a tart tamper tool can help create a uniform and neat edge. Gently press the dough to ensure it’s even.
Step 14
Fill the prepared tart shells generously with the almond cream. Be careful not to overfill.
Step 15
Bake in a preheated oven at 170°C (338°F) for 5 minutes, then reduce the temperature to 150°C (302°F) and continue baking for 20-30 minutes, or until the crust is golden brown. Keep an eye on the color to ensure it’s perfectly baked.
Step 16
Prepare the orange decoration. Peel 2-3 oranges, making sure to remove as much of the white pith as possible, as this can add bitterness.
Step 17
Slice the peeled oranges into approximately 0.5cm thick rounds. Slicing them too thin might cause them to break.
Step 18
Gently pat the cut sides of the orange slices with a paper towel to absorb excess moisture. This step is important to prevent the tart crust from becoming soggy.
Step 19
Make the whipped cream. In a chilled bowl, combine 200g of heavy cream and 20g of sugar. Whip using a hand mixer or whisk until stiff peaks form. Be careful not to overwhip, as it can curdle.
Step 20
Once the tart crusts have cooled, pipe or spread the whipped cream onto them in your desired pattern. A generous swirl looks particularly appealing.
Step 21
Arrange the prepared orange slices decoratively on top of the whipped cream. This will add a beautiful splash of color and freshness.
Step 22
Finally, garnish with fresh apple mint leaves for an extra touch of freshness and visual appeal. While optional, it truly enhances the presentation.
Step 23
Voila! Your beautifully crafted, refreshingly sweet orange cream tart is complete. Enjoy every delightful bite!
