Orange Blossom Tart
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The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.
Bring out the flavors of spring with a delicious Orange Blossom Tart! This dessert is a beautiful labor of love that will impress all of your friends and family.
Fresh and bright, this tart has a delicious, flaky homemade crust that’s topped with a citrusy orange zest and orange blossom water custard.
Topped with beautiful orange slices and edible flowers, this treat is ideal for any spring celebration. I recommend making this in a tart pan, or even in mini tart pans or ramekins for individual tarts.
Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.
Orange Blossom Tart
- Cook time:
- 40min
- Prep time:
- 20min
- Total time:
- 60min
- Servings:
- 8
Ingredients
For the Crust
- 1 1/4 cups flour
- 1/2 cup powdered sugar
- 1/4 tsp. salt
- 1/2 cup cold butter, cut into small cubes
- 1 egg
For the Filling
- 3 eggs, at room temperature
- 1/2 cup sugar
- 1/4 cup orange juice
- Zest of 1 orange
- 1 Tbsp. cornstarch
- 1 tsp. orange blossom water
- Pinch of salt
- 1/4 cup cold butter
For the Toppings
- 1 orange, sliced and cut into stars
- Edible flowers, for topping
Instructions
- Combine flour, sugar and salt in a food processor or mixing bowl. Add the butter and pulse until crumbly.
- Add the egg and pulse until the dough starts to come together but is still crumbly.
- Remove the dough and place on a floured surface. Shape the dough into a disc, then cover with plastic wrap and refrigerate for one hour.
- Roll out the dough on a floured surface to a thickness of 1/8 inch. Press the dough into a greased tart pan and trim any excess.
- Pierce the dough with a fork throughout the pan. Wrap with plastic wrap, then freeze for 30 minutes.
- While the crust is freezing, preheat oven to 350˚ F. Remove the tart crust from the freezer and fill with parchment paper and pie weights. If you don’t own pie weights, you may use dried rice or beans.
- Bake for 20 minutes, remove the pie weights and bake for an additional 5 minutes, or until the crust is golden brown. Let cool on a baking rack.
- In a saucepan, combine eggs, sugar, orange juice, orange zest and cornstarch. Whisk until smooth.
- Place the saucepan over low heat and whisk until the mixture thickens and begins to bubble, about 5-10 minutes. Whisk continuously so the eggs do not scramble!
- Remove from heat and whisk in orange blossom water, salt and butter until the custard is thick and combined. If the custard is not thick enough, return the saucepan to low heat for a few minutes, mixing constantly until it thickens.
- Pour orange custard into the cooled tart shell and chill at least one hour before serving.
- Serve with orange slices and edible flowers.
