This delightful tart combines a buttery dough with two luscious layers of cream—one made from fresh orange juice and the other from milk. The tart is topped with powdered sugar, giving it a beautiful and elegant finish. Perfect for any occasion, this dessert offers a refreshing citrus flavor with a creamy, indulgent texture.
Ingredients
For the Dough:
- 2 eggs
- 5 tablespoons sugar (100g)
- 8g vanilla sugar (1 tablespoon)
- 5 tablespoons oil (50ml)
- 2 1/2 tablespoons butter (50g)
- 8g baking powder (1 teaspoon)
- 320g flour (about 2 1/2 cups)
- Mold: 24 cm diameter, greased with butter
For the Orange Cream:
- 500ml orange juice (about 2 cups)
- 3 tablespoons sugar (60g)
- 4 tablespoons cornstarch (70g)
For the Milk Cream:
- 500ml milk (about 2 cups)
- 3 tablespoons sugar (60g)
- 4 tablespoons cornstarch (70g)
- 8g vanilla sugar (1 tablespoon)
For Decoration:
- Powdered sugar for dusting
Directions
Prepare the Dough:
- Mix Wet Ingredients: In a large bowl, beat the eggs with sugar and vanilla sugar until well combined. Add the oil and melted butter, and continue to whisk.
- Add Dry Ingredients: Sift in the flour and baking powder. Mix until a soft dough forms.
- Chill the Dough: Place a small portion of the dough in the freezer for 20 minutes to firm up.
- Prepare the Tart Base: Grease a 24 cm tart mold with butter. Press the remaining dough evenly into the base and up the sides of the mold. Set aside while preparing the creams.
Prepare the Orange Cream:
- In a saucepan, mix the orange juice, sugar, and cornstarch. Stir continuously over medium heat until the mixture thickens into a cream-like consistency.
- Remove from heat and set aside to cool slightly.
Prepare the Milk Cream:
- In another saucepan, combine milk, sugar, cornstarch, and vanilla sugar. Heat over medium heat, stirring constantly, until the mixture thickens.
- Remove from heat once the cream reaches a thick consistency.
Assemble and Bake:
- Preheat the oven to 180°C (350°F).
- Pour the milk cream over the prepared dough in the tart mold, spreading it evenly.
- Carefully pour the orange cream over the milk cream layer, spreading evenly.
- Remove the chilled dough from the freezer, grate or crumble it over the top of the tart to create a decorative top.
- Bake the tart in the preheated oven for 25-30 minutes, or until the top is golden and the tart is set.
Finish and Serve:
- Allow the tart to cool completely.
- Dust generously with powdered sugar before serving.
Serving Suggestions:
- Serve chilled for a refreshing dessert.
- Pair with a hot cup of tea or coffee for an afternoon treat.
- Garnish with fresh orange slices or mint leaves for added presentation.
Cooking Tips:
- Stir continuously while making the creams to prevent lumps.
- Ensure the tart cools completely before cutting to allow the layers to set properly.
- For extra flavor, add a pinch of orange zest to the orange cream.
- If the dough is sticky, chill it for 10 minutes before pressing into the mold.
Nutritional Benefits:
- Oranges: High in vitamin C and antioxidants, boosting immune health.
- Eggs: Provide high-quality protein and essential vitamins.
- Milk: Rich in calcium, supporting bone health.
Dietary Information:
- Contains Gluten: From the flour
- Contains Dairy: From the milk and butter
- Contains Eggs: In the dough
Nutritional Facts (Per Serving, Approximate):
- Calories: 320
- Protein: 6g
- Carbohydrates: 45g
- Fat: 12g
- Fiber: 2g
- Sugars: 25g
Storage:
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze the tart for up to 2 months. Thaw in the fridge before serving.
Why You’ll Love This Recipe:
- The tart offers a perfect balance of sweet and tangy with its layered creams.
- It’s a visually stunning dessert, topped with powdered sugar and a crumbly dough.
- The combination of fresh orange and creamy milk provides a delightful contrast in textures.
- It’s easy to prepare and makes a perfect dessert for family gatherings or special occasions.
- The tart is versatile and can be served warm or chilled.
Conclusion:
This Layered Orange and Milk Cream Tart is a beautifully presented dessert that combines the bright, fresh flavor of oranges with the creamy richness of milk. The simple dough serves as the perfect base, while the contrasting creams make every bite a delicious experience. Whether you’re hosting guests or treating yourself to something special, this tart is sure to impress with its flavor and elegance.
Frequently Asked Questions:
- Can I use fresh oranges instead of store-bought juice?
- Yes, fresh orange juice is highly recommended for a more natural flavor.
- Can I substitute the cornstarch with another thickener?
- You can use arrowroot powder or all-purpose flour as a substitute, but the consistency may vary slightly.
- Can I prepare this tart ahead of time?
- Yes, you can make it a day in advance and store it in the fridge. Just dust with powdered sugar before serving.
- Can I add zest to the creams?
- Absolutely! Adding orange zest to the orange cream will enhance the citrus flavor.
- How do I prevent the dough from getting soggy?
- Make sure the tart cools completely after baking before cutting to prevent any sogginess. You can also pre-bake the tart shell for a few minutes to help.