Fresh Orange Tart with Hazelnut Crust

Orange Tart with Hazelnut Crust Recipe from Kuwait | Delicious Dessert

Region / culture: Kuwait | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 8

Introduction

Fresh Orange Tart with Hazelnut Crust is a delightful dessert that combines the tangy sweetness of fresh oranges with the nutty crunch of hazelnuts. This elegant tart is perfect for special occasions or as a refreshing treat on a hot summer day.

History

The combination of oranges and hazelnuts in a tart is a classic flavor pairing that has been enjoyed for centuries. Oranges have long been prized for their bright, citrusy flavor, while hazelnuts add a rich, nutty taste to baked goods. This recipe puts a modern twist on this traditional flavor combination, creating a dessert that is both delicious and visually stunning.

Ingredients

Orange filling

1.25 tsp unflavored gelatin
1 tbsp water
1 cup sugar
2 tbsp plus 2 tsp finely grated orange peel
2 tsp finely grated lemon peel
4 large eggs
0.75 cup fresh orange juice
3 tbsp fresh lemon juice
1 cup plus 6 tbsp (2.75 sticks) unsalted butter, cut into tablespoon-size pieces, room temperature

Crust

1.25 cup all-purpose flour
0.5 cup powdered sugar
0.25 cup hazelnuts
0.25 tsp salt
9 tbsp chilled unsalted butter, cut into 0.5 inch cubes
1 large egg yolk

How to prepare

For the orange filling:
Sprinkle gelatin over 1 tbsp of water in a small bowl.
Let it stand for 10 minutes to soften.
Combine sugar, 2 tbsp of orange peel, and lemon peel in a medium metal bowl.
Using your fingertips, rub the ingredients together until the sugar is moistened.
Add eggs and whisk until smooth.
Whisk in both juices.
Place the bowl over a saucepan of simmering water (do not let the bottom of the bowl touch the water).
Whisk constantly until the mixture thickens and a thermometer inserted into the mixture registers 180°F, which takes about 5 minutes.
Remove from heat.
Add the gelatin mixture and stir until dissolved.
Strain the orange mixture into a blender and let it cool until a thermometer inserted into the mixture registers 140°F, which takes about 10 minutes.
With the blender running, add room-temperature butter 2 pieces at a time and process until blended.
Continue blending for 3 minutes longer.
Transfer the filling to a bowl and mix in the remaining 2 tsp of orange peel.
Cover and chill overnight.

For the crust

Butter a 9-inch square tart pan with a removable bottom.
Finely grind flour, sugar, nuts, and salt in a processor.
Add butter and cut in using on/off turns until the mixture resembles coarse meal.
Add the egg yolk and blend using on/off turns just until moist clumps form (do not allow the dough to form a ball).
Press the dough onto the bottom and up the sides of the prepared pan (the crust will be about 0.25 inch thick).
Using your thumb, press around the sides to extend the crust 0.25 inch above the edge of the pan.
Chill for 1 hour.
Preheat the oven to 375°F (191°C).
Bake the crust until golden brown, which takes about 20 minutes.
Cool the crust completely on a rack. (The crust can be made 1 day ahead. Store airtight at room temperature.)
Stir the orange filling to loosen.
Spoon enough chilled orange filling into the crust to fill it completely.
Chill the tart for at least 1 hour and up to 4 hours.
Garnish with candied blood orange slices.
Drizzle the oranges with some of the syrup.
Serve cold.

Variations

Try using almonds or walnuts in place of hazelnuts for a different flavor profile.
Add a splash of Grand Marnier or Cointreau to the orange filling for a boozy twist.

Cooking Tips & Tricks

Be sure to chill the orange filling overnight to allow it to set properly.

- When pressing the crust into the tart pan, make sure to press it evenly and firmly to create a sturdy base for the filling.

- To make slicing easier, chill the tart for at least 1 hour before serving.

Serving Suggestions

Serve slices of the tart with a dollop of whipped cream or a scoop of vanilla ice cream for a deliciously indulgent dessert.

Cooking Techniques

Be sure to strain the orange filling before blending to remove any lumps or bits of cooked egg.

- When baking the crust, keep an eye on it to prevent over-browning.

Ingredient Substitutions

If you don't have hazelnuts, you can use almonds or walnuts instead.

- Margarine can be used in place of butter for a dairy-free version of the crust.

Make Ahead Tips

The crust can be made 1 day ahead and stored at room temperature. The tart can be assembled and chilled up to 4 hours before serving.

Presentation Ideas

Garnish the tart with candied blood orange slices and a drizzle of syrup for a beautiful and elegant presentation.

Pairing Recommendations

Serve this tart with a glass of sparkling wine or a cup of hot tea for a delightful dessert experience.

Storage and Reheating Instructions

Store any leftovers in the refrigerator for up to 3 days. The tart is best served cold and does not need to be reheated.

Nutrition Information

Calories per serving

Calories: 380 per serving

Carbohydrates

Carbohydrates: 32g per serving

Fats

Total Fat: 27g per serving

Saturated Fat: 14g per serving

Proteins

Protein: 5g per serving

Vitamins and minerals

This tart is a good source of Vitamin C, providing 45% of the recommended daily intake per serving.

Alergens

Contains: Hazelnuts, eggs, dairy

Summary

This Fresh Orange Tart with Hazelnut Crust is a decadent dessert that is high in fat and calories, but also provides a good amount of Vitamin C. Enjoy in moderation as a special treat.

Summary

Fresh Orange Tart with Hazelnut Crust is a delicious and elegant dessert that is perfect for special occasions or as a refreshing treat. With a tangy orange filling and a crunchy hazelnut crust, this tart is sure to impress your guests and satisfy your sweet tooth. Enjoy a slice with a cup of tea or a glass of wine for a delightful dessert experience.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day and I had just returned from a trip to the farmer's market with a basket full of juicy oranges and a bag of hazelnuts. As I unpacked my purchases, I couldn't help but think of all the delicious dishes I could make with my fresh ingredients.

I had always been a fan of citrus desserts, so when I stumbled upon a handwritten recipe for Fresh Orange Tart with Hazelnut Crust tucked away in an old cookbook, I knew I had to give it a try. The recipe was simple yet elegant, with a buttery hazelnut crust filled with a creamy orange custard. It sounded like the perfect dessert to showcase the flavors of my fresh oranges.

As I gathered the ingredients and began to bake, memories of my childhood flooded back to me. I remembered my own grandmother teaching me how to cook and bake, passing down her knowledge and recipes with love and patience. She was the one who had instilled in me a passion for cooking and a desire to learn new recipes.

I thought back to the first time I had made a tart with my grandmother, how she had guided me through each step with gentle hands and a warm smile. I could still hear her voice in my ear, encouraging me to trust my instincts and not be afraid to experiment in the kitchen.

As I rolled out the hazelnut crust and filled it with the fragrant orange custard, I felt a sense of peace and contentment wash over me. Cooking had always been a way for me to relax and unwind, a creative outlet that allowed me to express myself and share my love with others.

When the tart emerged from the oven, golden and glistening with a hint of caramelized sugar, I knew I had created something special. The aroma of toasted hazelnuts and sweet oranges filled the kitchen, drawing my family to the table with eager anticipation.

As we sat down to enjoy the tart together, I watched with pride as they took their first bites, savoring the delicate balance of flavors and textures. The hazelnut crust was crisp and nutty, providing the perfect contrast to the creamy orange filling. It was a dessert that spoke of summer days and lazy afternoons, of shared meals and cherished memories.

In that moment, I realized that cooking was more than just a hobby for me – it was a way of connecting with my past and building a legacy for the future. Each recipe I learned and mastered was a link in a chain that stretched back through generations, connecting me to my family and the traditions that had shaped us.

As I savored the last bite of Fresh Orange Tart with Hazelnut Crust, I knew that this recipe would hold a special place in my heart for years to come. It was more than just a dessert; it was a testament to the love and care that had gone into creating it, a reflection of the joy and satisfaction that cooking brought me.

And as I cleaned up the kitchen and tucked the recipe away in my collection, I couldn't help but feel grateful for all the people and experiences that had led me to this moment. Cooking had brought me closer to my grandmother, to my family, and to a part of myself that I had never fully understood until now.

As I turned off the lights and headed to bed, I knew that I would carry the memory of this day with me always, a reminder of the power of food to nourish not just our bodies, but our souls as well. And I fell asleep dreaming of the next recipe I would discover, the next dish I would create, and the next story I would share with those I loved.