Orange Citrus Tart with Mascarpone Custard

This orange citrus tart is the perfect remedy for the doldrums of winter. It’s bright, citrus-y and it looks like sunshine! If you want a nice light dessert, here’s your answer! Yes, there is a custard made with creamy mascarpone cheese, but it doesn’t require much, just enough to give the sliced oranges a delicious, creamy base.

I made this tart using a prepared pie crust which made it quite easy to pull together. If you have a Trader Joe’s near you, that’s the one I use (not sponsored).

Because there are so few ingredients in this tart make sure you use quality mascarpone and good quality vanilla. I made a batch of my own vanilla back in September and I just started using it now.

I also love the flavor and quality of vanilla bean paste which is easy to find, just don’t get any thing that says “imitation vanilla”.

As far as what type of oranges to use, that’s your choice. I always have a surplus of citrus laying around this time of year so I used some navels along with cara cara and a Sumo orange, if I had a blood orange I would have added that because of it’s gorgeous color!

Keep in mind this is not a rich dessert, it’s fresh and light tasting, so if you’ve had a heavy meal you can end it on a light note with a slice of this orange citrus tart.

Calling all orange lovers, this one’s for you!

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5.0 from 2 reviews

Orange Citrus Tart with Mascarpone Custard

 

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Bright and citrusy and brimming with bright flavors!

Author: Marie

Ingredients

• 1- 12 inch tart pan
• 3 large oranges, outer peel and pith removed then sliced for layering. You can mix up any variety you like
• 1 pastry crust, you can also use puff pastry and phyllo but all crusts need to be placed into a tart pan for stability
• 3 eggs beaten
• ¼ cup sugar plus 2 tablespoons to sprinkle on top
• ¼ cup plus 2 heaping tablespoons of room temperature mascarpone cheese
• 1 heaping teaspoon of good quality vanilla or vanilla bean paste
• 1 tablespoon orange zest

Instructions

1. Pre-heat oven to 375
2. Place your crust into your tart pan. ( if using phyllo use 6-8 sheets brushed with butter in between the layers). Then place the tart pan onto a rimmed baking sheet for easy in and out of the oven.
3. FOR THE CUSTARD
4. In a bowl add the mascarpone, grab your hand mixer and make sure there are no lumps, then add in ¼ cup of sugar and mix in 1 egg at a time then the vanilla and zest.
5. Pour the mascarpone mixture all over the pastry crust then place your sliced oranges all around, single layer.
6. Sprinkle remaining 2 tablespoons of sugar all around.
7. Place the tart into the oven until the top is slightly golden, the mascarpone mixture sets and the crust is nice and golden. 30 minutes or so, but ovens do vary so watch and test it.
8. Let it cool down completely before serving, refrigerate any leftover.
9. Optional: While still warm you can brush on a thinned out orange marmalade all over the oranges.

3.4.3177