Orange Custard Tart with Chocolate Shortbread Crust

  • Active Time 30m
  • Total Time 1h 15m
  • Rating ****

8 servings

The chocolate dough, which is similar to shortbread, gets pressed into the tart pan and baked blind (unfilled). The crust is then spread with a creamy orange custard and topped with whipped cream and chocolate shavings. Tip: Orange zest gives the custard a boost of tangy citrus flavor. It also adds an extra touch of color and flavor to the finished dessert. With a citrus zester, cut strips of peel and set them aside to dry for a few hours. The zest will naturally curl. Before serving, sprinkle the tart with the chocolate curls and orange zest for a colorful garnish.


  • For Chocolate Shortbread Crust:
  • 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
  • 2/3 cup confectioners' sugar
  • 1 cup all-purpose flour
  • 1/3 cup Dutch-processed unsweetened cocoa
  • Pinch of salt
  • For Orange Custard:
  • 2/3 cup sugar
  • 3 large egg yolks
  • 3 tablespoons cornstarch
  • 4 teaspoons grated orange zest
  • 1/4 teaspoon salt
  • 1 2/3 cups whole milk
  • 1 cup chilled heavy cream
  • Bittersweet chocolate shavings


FOR CRUST: Preheat oven to 325 degrees F. Using an electric stand mixer and paddle attachment, beat butter and sugar in large bowl until light and fluffy. Add cocoa and salt. Beat on low speed just until blended. Add flour and beat until dough forms. Gather dough into ball. Press dough evenly over bottom and sides of 14 x 4 1/2-inch rectangular tart pan with removable bottom. Chill 15 minutes. Bake until edges are firm but center is still slightly soft, about 30 minutes (the crust will firm as it cools). Cool crust completely.

DO-AHEAD TIP: Crust can be made 1 day ahead. Keep tart in pan and wrap with plastic. Store at room temperature.

FOR CUSTARD: Whisk sugar, egg yolks, cornstarch, orange peel and salt in heavy medium saucepan until thick and smooth. Whisk in milk. Using rubber spatula, stir over medium heat until mixture thickens and bubbles burst atop custard, about 4 minutes. Cook custard, whisking constantly, 1 minute longer. Cool slightly, stirring often. Place plastic wrap directly onto surface of custard. Refrigerate until cold.

Using electric stand mixer and whisk attachment, beat cream in large bowl just until firm peaks form. Using rubber spatula, fold one-third of whipped cream into custard. Spoon custard into prepared tart crust, spreading evenly. Spoon remaining whipped cream atop custard.

Sprinkle shaved chocolate over whipped cream and serve.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4617

nutrition information per serving

458 calories; 30g total fat; 166mg cholesterol; 132mg sodium; 45g carbohydrates; 2g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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