• Monique Jephcote


Updated: Jun 9, 2020

Pastry ingredients:

- 1.5 cups flour

- 2 tablespoons sugar

- ½ teaspoon salt

- 7 tablespoons butter (cold)

- 3 tablespoons water (cold)

Orange filling ingredients:

- 8 tablespoons butter

- ¼ cup crème fraiche

- 2 eggs

- 3 egg yolks

- 2/3 cup orange juice (fresh)

- 2/3 cup sugar

- 4 teaspoons orange zest


Mix the flour, sugar and salt in a bowl. Using a pastry cutter, large-tined fork or food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible. Sprinkle with cold water onto the mixture and toss a few times gently, just until it forms a ball that holds together. Separate the dough into 2 balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for a few hours before working with it.

Preheat oven to 180 degrees. Roll and trim the dough to make a circle large enough to fit a 25cm tart pan. Fit the circle into the bottom and up the sides of the pan. Line the dough with pastry weights/pie weights/rice/dried beans and bake it for 15 mins. Remove the pie weights and bake the shell for an additional 5 mins. Set aside the pastry shell, still in the tart pan, to cool.

In a double boiler or medium size saucepan, set a large pan of simmering water, stir together 8 tablespoons butter and the crème fraiche until thoroughly combined. Set aside.

In a separate pan set over the double boiler, whisk together the eggs, egg yolks, and sugar. Stir the orange juice into the mixture and cook, constantly stirring for 3 mins. Add the orange zest and butter crème fraiche mixture to the eggs and cook, constantly stirring for 3 mins.

Pour the orange filling into the prepared pastry and bake it for 25-30 mins, until it turns golden brown and the filling is set.

Allow the tart to cool for 15 mins. Serve at room tempt, or chill in the fridge before serving.

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