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Orange Blossom Custard Tart Recipe

Orange Blossom Custard Tart Recipe

Learn how to make this homemade Orange Blossom Custard Tart with the perfect balance of citrus and floral flavors. This best easy baking recipe features a buttery shortcrust pastry and silky smooth custard infused with fragrant orange blossom water for an elegant dessert that's surprisingly simple to master.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
45 mins
Serves:
1 tart (8 slices)
An overhead shot of a perfectly golden Orange Blossom Custard Tart resting on an antique ceramic cake stand, capturing the smooth, glossy surface of the pale yellow custard. Soft natural light highlights the fluted edges of the buttery pastry shell, while thin orange slices and crystallized edible flowers decorate the top in a simple spiral pattern. A cross-section view reveals the distinct layers of crisp pastry and velvety custard, with tiny specks of orange zest visible throughout. The scene is completed with scattered fresh orange segments and delicate orange blossom sprigs on a marble countertop, creating a fresh spring aesthetic that emphasizes the tart's fragrant, citrus character.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the custard filling:</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">Zest of 2 oranges</li><li class="ingredients-single-item">5 large egg yolks</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">40g cornflour</li><li class="ingredients-single-item">2 tbsp orange blossom water (or rose water)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">25g unsalted butter, softened</li><li class="ingredients-single-item">For decoration (optional):</li><li class="ingredients-single-item">Thin orange slices</li><li class="ingredients-single-item">Edible flowers</li><li class="ingredients-single-item">2 tbsp apricot jam, warmed and strained</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or uncooked rice</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Food processor (optional)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Make the pastry by placing the flour, cubed cold butter, icing sugar and salt in a food processor and pulse until the mixture resembles fine breadcrumbs. Alternatively, rub the butter into the dry ingredients with your fingertips. Working with cold butter is crucial as it creates flaky pockets in the pastry when it melts during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and 2 tablespoons of ice-cold water, then pulse or mix gently until the dough just comes together. If the mixture seems too dry, add the remaining tablespoon of water, but be careful not to overwork the dough or it will become tough. Form the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes to relax the gluten.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C (160°C fan/350°F/Gas 4). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, ensuring it's large enough to line your tart tin. Carefully transfer the pastry to the tin, pressing it gently into the fluted edges. Trim any excess pastry but leave a slight overhang to allow for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5-8 minutes until the base is lightly golden and feels dry to the touch. This creates a moisture barrier that helps prevent a soggy bottom. Trim any remaining overhang with a sharp knife and let cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the pastry is cooling, prepare the custard filling. In a medium saucepan, heat the milk with the orange zest until just below simmering point. Remove from heat, cover, and let infuse for 15 minutes to extract the citrus oils from the zest.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a large bowl, whisk together the egg yolks, sugar, and cornflour until pale and thick. The cornflour acts as a stabilizer, helping the custard set without curdling. Strain the infused milk through a fine sieve onto the egg mixture, whisking constantly to prevent the eggs from scrambling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Return the mixture to a clean saucepan and cook over medium-low heat, stirring constantly with a wooden spoon or heat-resistant spatula. Pay close attention as the mixture begins to thicken – this should take about 5-8 minutes. You're looking for a coating consistency where the custard coats the back of a spoon and when you run your finger through it, the line remains clear.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once thickened, remove from heat and immediately stir in the orange blossom water, vanilla extract, and softened butter. The butter enriches the custard and gives it a beautiful sheen. If you notice any lumps, pass the custard through a sieve for perfectly smooth results.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the warm custard into the pastry case and smooth the top with an offset spatula. Allow to cool for 20 minutes at room temperature, then refrigerate for at least 4 hours or ideally overnight to fully set. The slow cooling helps prevent condensation forming on the surface.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>To decorate, arrange thin orange slices and edible flowers in a pattern on top of the set custard. For a professional finish, lightly brush with warmed and strained apricot jam to create a beautiful glaze that will also help preserve the freshness of your decorations.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Carefully remove the tart from the tin by placing it on a can and gently sliding the outer ring downward. Transfer to a serving plate and slice with a sharp knife dipped in hot water and wiped dry between cuts for the cleanest presentation. This tart is best enjoyed on the day it's completed but will keep refrigerated for up to 2 days.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Orange Blossom Custard Tart?

This elegant tart requires plain flour, unsalted butter, sugar, eggs, whole milk, orange zest, orange blossom water, vanilla extract, and cornflour. Optional decoration includes thin orange slices, edible flowers, and apricot jam for glazing.

How to cook Orange Blossom Custard Tart at home?

Learn how to cook Orange Blossom Custard Tart by making a buttery shortcrust pastry that's blind baked until golden, then filling it with a silky orange-infused custard enriched with orange blossom water. The tart needs to set in the refrigerator for at least 4 hours before decorating with orange slices and edible flowers.

Can I substitute orange blossom water with something else in a custard tart?

Yes, you can substitute orange blossom water with rose water for a different floral note. Alternatively, use 2 teaspoons of good quality orange extract or the juice of half an orange plus additional zest for a purely citrus flavour without the floral complexity.

Why is my custard filling not setting properly?

Custard may not set properly if it wasn't cooked long enough to activate the cornflour, if you used less egg yolks than called for, or if it wasn't refrigerated long enough. Ensure you cook until the mixture coats the back of a spoon and chill for at least 4 hours.

What's the secret to achieving a crisp pastry base for a custard tart?

The secret to a crisp pastry base is thorough blind baking - line with parchment and baking beans, then bake until the edges are golden. Remove the beans and continue baking until the base is dry and lightly golden. This creates a moisture barrier against the wet filling.

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Trim any excess pastry but leave a slight overhang to allow for shrinkage." }, { "@type": "HowToStep", "name": "Blind bake", "text": "Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5-8 minutes until the base is lightly golden and feels dry to the touch. This creates a moisture barrier that helps prevent a soggy bottom. Trim any remaining overhang with a sharp knife and let cool slightly." }, { "@type": "HowToStep", "name": "Infuse milk", "text": "While the pastry is cooling, prepare the custard filling. In a medium saucepan, heat the milk with the orange zest until just below simmering point. Remove from heat, cover, and let infuse for 15 minutes to extract the citrus oils from the zest." }, { "@type": "HowToStep", "name": "Prepare egg mixture", "text": "In a large bowl, whisk together the egg yolks, sugar, and cornflour until pale and thick. 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Transfer to a serving plate and slice with a sharp knife dipped in hot water and wiped dry between cuts for the cleanest presentation. This tart is best enjoyed on the day it's completed but will keep refrigerated for up to 2 days." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sophie Beaumont", "datePublished": "2024-04-15", "reviewBody": "Perfectly balanced floral and citrus notes! I was worried the orange blossom might be overpowering, but it's just right. The pastry remained beautifully crisp even after two days in the fridge. A triumph!", "name": "Exquisite Balance of Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Raj Patel", "datePublished": "2024-04-17", "reviewBody": "My family begged for the recipe immediately after trying this tart! The step-by-step instructions were clear enough that even I, a novice baker, could create something that looked professional. The orange blossom water is worth tracking down.", "name": "Family Favorite Instantly", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Moretti", "datePublished": "2024-04-19", "reviewBody": "Restaurant quality dessert at home! I've paid good money for desserts not half as delicious as this. The custard is silky smooth and the pastry has the perfect snap. I decorated with candied orange peel instead of fresh slices and it was stunning.", "name": "Better Than Restaurant Quality", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-04-21", "reviewBody": "This made an elegant finish to my dinner party and everyone was impressed! The detailed instructions about how to prevent a soggy bottom really worked. I added a splash of Grand Marnier to enhance the orange flavor even more.", "name": "Perfect Dinner Party Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Ling Zhang", "datePublished": "2024-04-23", "reviewBody": "This tart converted my custard-hating husband! He usually avoids custard desserts but couldn't resist trying this one because it looked so beautiful. The hint of orange blossom gives it such a unique flavor profile. Will definitely make again for special occasions.", "name": "Converted the Custard-Hater", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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