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Orange Custard Tart


This is from Bon Appetit and it’s a keeper. We adapted it slightly (used less sugar, added blueberries, almost dropped it on the floor) and it turned our beautifully.

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Rate this recipe 4.7/5 (11 Votes)


  • Ingredients (Crust)
  • 3/4 c. all purpose flour
  • 2/3 c. yellow cornmeal
  • 2/3 c. powdered sugar
  • 2 tsp. minced orange peel (orange part only)
  • 1/4 tsp. salt
  • 7 tbsp. unsalted butter, room temperature
  • 1 large egg yolk
  • 2 tsp. vanilla extract
  • Ingredients (Filling)
  • 1 c. heavy whipping cream
  • 1/2 c. fresh orange juice
  • 5 large egg yolks
  • 1/4 c. sugar
  • 2 tbsp. Grand Marnier
  • 1 tbsp. minced orange peel (orange part only)
  • 3 oranges, white pith removed
  • 1 pint raspberries


Adapted from


Step 1

1. Mix together flour, cornmeal, powdered sugar, orange peel and salt in a large bowl
2. Add butter, egg yolk and vanilla and blend in mixer until coarse crumbs form
3. Knead into ball (dough will be very soft)
4. Pat dough onto bottom and up sides of a 13 1/2 x 4 1/4 inch rectangular tart pan with a removable bottom
5. Press into place and freeze for 20 minutes
6. Preheat oven to 350 degrees
7. Line crust with foil and fill with dried beans or pie weights
8. Bake for 15 minutes
9. Remove foil and beans and press crust up sides of pan if necessary
10. Bake 10 minutes longer and cool
11. In a separate bowl, mix whipping cream, orange juice, egg yolks, sugar, Grand Marnier and orange peel
12. Pour filling into crust and bake until barely set, about 30 minutes
13. Cool for 20 minutes and then refrigerate until custard is firm, about 3 hours
14. Cut oranges between membranes and drain well on paper towels
15. Arrange orange segments and other fruits of your choice to cover all of the custard
16. Oranjoy! (Get it? Enjoy?)

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